| 摘要 |
PROBLEM TO BE SOLVED: To provide a tea processed product preventing generation of tea grounds to be waste when drinking, capable of obtaining an excellent sensory evaluation on the appearance such as a water color, turbidity and a state of precipitation of particles, and on deliciousness such as aroma, texture (beverage texture) and strong texture or the like, environmentally friendly, and capable of more efficiently taking active ingredients such as a catechin contained in tea leaves which are usually discarded as the tea grounds, and to provide a method of producing the same.SOLUTION: In a tea processed product obtained by drying a tea extract, the content ratio [A]/[B] of a water-soluble solid content [A] to a water-insoluble solid content [B] in the tea processed product is 0.5-40.0. |
