A CITRON TEA AND PROCESS FOR PREPARATION THEREOF

A method of manufacturing Citrus Tea using granulated Citrus fruit and a functional mixture is provided to obtain Citrus Tea having original flavor and taste of Citrus fruit as well as various tastes which meet consumer preferences by the functional mixture. The peel and flesh of a Citrus fruit is sliced after removing seed from the Citrus fruit, freeze dried at -40 to -65deg.C, ground and granulated. The granulated Citrus fruit is then mixed with a functional mixture selected from sugar, roasted brown rice flour, green tea powder, Cornus fruit powder, Polygonatum root powder, Lycium fruit powder, ginseng powder, Platycodon root powder, red ginseng powder and chrysanthemum flower powder.