This is experiment was carried out to the effect of mixed ration manufacture on the quality characteristics of functional flower tea. Green tea was the high content in the component of the crude fiber. total chlorophyll etc. On the other hand, the whole of flower was showed crude fat high tendency than green tea. Specially, Acacia flower was showed the highest content at total nitrogen, total free amino acid and food energy etc., Kudzu flower was at the mineral components, such as K. Ca. Ma. Consequently, the flowers did suggestion that would be excellent nutrition and a source of mineral supply, as components of fat acid, food energy and mineral showed flowers higher tendency than green tea. In case of blending flower tea. as the quantity of flower went on increasing gradually. The content of the caffeine and tannin was gradually decreased. And consequently the flower tea that mixed green tea and flower was abundant in nutrition and mineral, and showed to be a healthy tea of the low caffeine as well.
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