The possibility of utilizing greet amount. of by-product of ginseng (Panax ginseng C.A. meyer) plant-that is, production of ter from ginseng leaf, was studied and the results are summarized as follows: 1. Ginseng leaf contains more soluble matter than tea leaf (Then sinensis) and the soluble matter is easily extracted by hot water. 2. Ginseng leaf has less tannin (2.2%) than yea leaf (7.89%). Therefore, it has less astringency that, tea. 3. Vitamin C content of ginseng leaf is not compared with that of tea leaf. In fact, ginseng leaf contains Vitamin C 50∼110 times of tea leaf. 4. Ginseng leaf contains 5.7∼8.5% glycoside (dammaranes) and the ratio of penaxadiol to panaxatriol is 0.54∼0.75 that is, panaxatriol contents is high. 5. For tire acceptability of the product related with the soluble matter contents and color t1e method of extracting 2g of ginseng leaf product in 200㎖ of water for 3 minutes is recommended. 6. As a result of evaluating the flavor characteristics and effective components of the products, product D which is produced by the process of steaming, drying and roasting is considered to have the best quality.