| 摘要 |
<p>Disclosed is a method whereby a fermented tea drink having a good aroma and sweetness with little bitterness and astringency is conveniently and economically produced. A fermented tea drink can be obtained by adding water to fresh tea leaves, milling the mixture in a mixer for 1 second to 3 minutes, incubating the same by allowing to stand or semianaerobically agitating for 15 minutes or longer and then removing solid matters therefrom followed by heating. According to this method, catechins can be efficiently converted into theaflavins and thus a fermented tea drink contains much theaflavin, theasinesins A and B and gallic acid can be obtained.</p> |
