Abstract: Provided are tea leaves for green tea beverage extraction. A green tea beverage that can be stored without sediments precipitating and without turning brown, and also tastes good chilled, can be extracted from said leaves. Said leaves are characterized in that the relationship between X and Y fulfills condition (1), where X is the weight fraction of theanine content with respect to the total weight of dried tea leaves, and Y is the weight fraction of monosaccharide content with respect to caffeine content. ?0.136X+0.35?Y??0.136X+0.46.

Abstract: Provided is a tea leaves for extraction of a low-caffeine green tea beverage, which is not susceptible to folding or browning during storage, and which enables the extraction of a green tea beverage which can be enjoyed hot or cold. Specifically provided is a tea leaves for extraction of a green tea beverage having a caffeine content with respect to the total mass of the dried leaves that falls within the range of 0.2 to 2.5 mass %, and the relation between the ratio of the mass content of theanine to the entire mass of dried leaves X (%) and the mass ratio of the content of monosaccharides to the fiber content Y satisfies the following condition: ?0.007X+0.024?Y??0.011X+0.039.

Abstract: Provided is a tea leaves for extraction of a low-caffeine green tea beverage, which is not susceptible to folding or browning during storage, and which enables the extraction of a green tea beverage which can be enjoyed hot or cold. Specifically provided is a tea leaves for extraction of a green tea beverage having a caffeine content with respect to the total mass of the dried leaves that falls within the range of 0.2 to 2.5 mass %, and the relation between the ratio of the mass content of theanine to the entire mass of dried leaves X (%) and the mass ratio of the content of monosaccharides to the fiber content Y satisfies the following condition (1). (1) ?0.007X+0.024?Y??0.011X+0.

Abstract: Provided are tea leaves for green tea beverage extraction. A green tea beverage that can be stored without sediments precipitating and without turning brown, and also tastes good chilled, can be extracted from said leaves. Said leaves are characterized in that the relationship between X and Y fulfills condition (1), where X is the weight fraction of theanine content with respect to the total weight of dried tea leaves, and Y is the weight fraction of monosaccharide content with respect to caffeine content. ?0.136X+0.35?Y??0.136X+0.46.

Abstract: To provide a new manufacturing method of containered green tea beverage suited for selling hot. A step of eliminating silica was introduced in the manufacturing process, wherein the silica is eliminated after adding silica to a tea extract obtained by extracting green tea leaves to adsorb the sediment component present in tea extract to the silica. By adding silica to the tea extract and bringing them into contact, the proteins and polysaccharides causing secondary sediment can be selectively adsorbed and decreased, allowing the occurrence of sediment to be prevented, even when selling the beverage hot. Furthermore, it allows a large amount of flavor component to be left. Further more, a large amount of catechins can be left in the beverage, allowing the growth of heat-resistant bacteria to be inhibited by the antibacterial action of catechins.

Abstract: The present invention provides a coffee drink packed in container with improved taste and flavor, a coffee drink packed in container in which deterioration of taste and flavor has been suppressed and which is appropriate for long term conservation, and producing methods thereof. In addition the present invention can provide a coffee drink packed in container containing 2-methylfuran, 2-methylbutanal and 3-methylbutanal, which are aroma components, and having improved taste and flavor, a coffee drink packed in container in which diminution of 2-methylfuran, 2-methylbutanal and 3-methylbutanal is prevented, and thus deterioration taste and flavor is suppressed, and producing methods thereof.

Abstract: It is an object of the invention provides a method of manufacturing a tea beverage having an excellent aroma. The invention provides a method of manufacturing a tea beverage, which comprises the steps of preparing an extract of tea leaves containing 40 ppm-210 ppm of theanine, bringing the extract of tea leaves thus prepared into an anaerobic condition, heat-treating the extract of tea leaves in the state of anaerobic condition at a temperature of not lower than 100° C. under tightly sealed, and filling the extract of tea leaves thus heat-treated into a hermetically sealed container.

Abstract: The oolong tea beverage is produced by a cold water treatment step of bringing raw material oolong tea leaves into contact with water adjusted at pH about 4 to 6 and 25° C. or lower, eluting and removing about 11 to 26% caffeine from the raw material oolong tea leaves by carrying out solid-liquid separation, and recovering the treated tea leaves; and a hot water extraction step of recovering hot water extract to be a beverage raw material containing nerolidol by extracting the treated tea leaves with hot water at about 90 to 95° C. containing vitamin C and adjusted at pH about 4 to 6 and then carrying out solid-liquid separation. The cold water treatment step enables eluting and removing caffeine and the hot water extraction step enables extracting more nerolidol, which is a flow scent component particular in high quality oolong teas.

Abstract: The oolong tea beverage is produced by a cold water treatment step of bringing raw material oolong tea leaves into contact with water adjusted at pH about 4 to 6 and 25° C. or lower, eluting and removing about 11 to 26% caffeine from the raw material oolong tea leaves by carrying out solid-liquid separation, and recovering the treated tea leaves; and a hot water extraction step of recovering hot water extract to be a beverage raw material containing nerolidol by extracting the treated tea leaves with hot water at about 90 to 95° C. containing vitamin C and adjusted at pH about 4 to 6 and then carrying out solid-liquid separation. The cold water treatment step enables eluting and removing caffeine and the hot water extraction step enables extracting more nerolidol, which is a flow scent component particular in high quality oolong teas.

Abstract: To provide a new manufacturing method of containered green tea beverage suited for selling hot. A step of eliminating silica was introduced in the manufacturing process, wherein the silica is eliminated after adding silica to a tea extract obtained by extracting green tea leaves to adsorb the sediment component present in tea extract to the silica. By adding silica to the tea extract and bringing them into contact, the proteins and polysaccharides causing secondary sediment can be selectively adsorbed and decreased, allowing the occurrence of sediment to be prevented, even when selling the beverage hot. Furthermore, it allows a large amount of flavor component to be left. Further more, a large amount of catechins can be left in the beverage, allowing the growth of heat-resistant bacteria to be inhibited by the antibacterial action of catechins.

Abstract: Providing a manufacturing process of tea beverages that the secondary sediment does not occur even during the long-term storage. In the manufacturing process, determining the strictinin content in a tea extract or formulation of before-heat-sterilization, to manage to manufacture the strictinin content to be at or below the predetermined level. Since the strictinin in the tea extract or formulation decomposed to ellagic acid which is a cause substance of the secondary sediment after heat-sterilization, the occurrence of secondary sediment can be prevented previously by managing the manufacturing process to control the strictinin content in the tea extract or formulation of before-heat-sterilization.

Abstract: Providing a manufacturing process of tea beverages that the secondary sediment does not occur even during the long-term storage.

Abstract: In order to produce green tea beverages which have a good flavor and a good balance of the fragrant components and do not form unpleasant precipitates, such green tea beverage are produced by a method including an extracting step consisting of two extraction steps, a first step in which green tea leaves are extracted at an applied pressure to obtain a pressure extract (step 1) and a second step in which green tea leaves are extracted under atmospheric pressure, followed by microfiltration to obtain an atmospheric extract (step 2), and a mixing step in which the pressure extract and the atmospheric extract obtained in the respective step are mixed at a mixing ratio determined on the basis of the weight of the raw tea leaves (step 3).