| 摘要 |
<p>Disclosed is a method of producing a fermented tea drink characterized by comprising: adding water to fresh tea leaves, grinding the resultant mixture, removing solid matters and then heating; or adding water to fresh tea leaves, shaking the resultant mixture for 1 minute to 40 minutes, removing solid matters and then heating. According to this method, a fermented tea drink, in which catechins have been efficiently converted into theaflavins and which contains large amounts of theaflavin, theasinensins A and B and gallic acid, has little bitterness/astringency, is free from the cream down phenomenon and has a good smell and sweetness, can be obtained.</p> |
