JP5826992B2 - High flavored kettle fried green tea and method for producing the same - Google Patents

Description

  The present invention relates to a high-flavored kettle roasted green tea that suppresses the increase in aroma and umami and bitterness, and a method for producing the same.

  Traditionally, sencha has processed raw tea leaves in six steps: steaming process (blue-killing process), rough koji process, twisting process, middle moxibustion process, refinement process, and drying process to produce crude tea, The crude tea is produced by drying with hot air (heating) at 100 to 120 ° C. Raw tea that has been fired is processed into finished tea through processes such as sieving, cutting, combination, and firing, and distributed as green tea (sencha). In the manufacturing process of the sencha, the greening process of fresh tea leaves is performed by a steaming process using steam.

  In addition, roasted tea among green tea is processed in the same manner as the sencha processing process, and the raw tea leaves are processed into six processes: steaming process (blue-killing process), rough koji process, twisting process, middle-cooking process, refinement process, and drying process. As a tea to taste the roasted flavor by adding a color change or roasting incense to the crude tea by a roasting process that roasts the crude tea produced by processing at 150-200 ° C. It is manufactured. In the production process of roasted tea, the greening process of fresh tea leaves is carried out by a steaming process using steam.

  In green tea, roasted tea is made from fresh tea leaves, for example, at a temperature of 300 ° C. or higher for several minutes, and then roasted in a pot, roasted, crushed, twisted, dried and dried. The crude tea is produced through the process, and the crude tea is dried by hot air (heating) such as 100 to 120 ° C. to produce the roasted tea. Kama roasted tea does not take a steaming process at the initial stage of processing like ordinary sencha, and uses the latent heat of water vapor generated by conductive heating by contact with a heating element to kill the tea leaves and then dry them by drying treatment. And made tea. According to such a manufacturing process, the roasted tea when decocted appears golden in color and exhibits a unique and fragrant kettle, resulting in a more refreshing and refreshing taste. This is because the heat directly acting on the tea leaves is relatively high (the heat transfer temperature to the fresh tea leaves in the kettle roasting process may be about 400 ° C.), and it is a fragrant and so-called sweet taste amino acid. This is thought to be because the aminocarbonyl reaction, which is a reaction with sugar, is promoted.

  As described above, various methods for producing green tea, such as a method for producing sencha, roasted tea, and kettle roasted tea, are known, and by this method, sencha, roasted tea, kettle roasted tea and the like have their respective flavors. Or a colored tea is manufactured and offered. In these green tea production methods, tea having a unique flavor is produced by the basic production process, but several improved methods have been disclosed for the green tea production method. Yes.

  For example, with regard to a method for producing kettle roasted tea, Japanese Patent Application Laid-Open No. 11-262359 discloses a secret kettle for charging fresh leaves, heating raw leaves, discharging fresh leaves, steaming roasting, discharging full steam, shaking leaves, and taking out leaves. In the method for producing kettle roasted leaves or strawberry tea that goes through the roasted leaf process in which the steps are sequentially performed to inactivate the oxidase of fresh tea leaves, the fumigation is controlled for 90 seconds or more and the temperature of the airtight kettle is controlled at 250 to 400 ° C. Thus, a method for producing a kettle fried leaf or strawberry tea which is rich in nutrients and aroma components and has a high catechin elution amount and high physiological activity is disclosed.

  In addition, JP 2004-194535 A discloses a continuous blue-killing treatment step in which fresh tea leaves are continuously fried by heating to perform a blue-killing treatment of oxidase, and fried leaves continuously discharged from the step, Tea removal from the stems and burnt parts generated in the previous process, and continuous drying process that continuously drys the roasted leaves that have been powdered to prevent the mixing of burnt powder, Regarding a method for producing a new type of kettle roasted tea that makes use of a unique flavor, Japanese Patent Application Laid-Open No. 2006-42678 discloses the production of kettle roasted tea using a kettle roaster and a commonly used sencha tea making machine. A method is disclosed.

  Furthermore, Japanese Patent Application Laid-Open No. 2007-159510 discloses a blue-killing step of roasting raw tea leaves, a powder removing step of removing impurities from the green tea leaves that have been killed, a removing step of removing easily crushed tea leaves from the tea leaves after the powder removing step, There is disclosed a method for producing crude tea with improved quality by completely removing easily crushed tea leaves including burnt leaves by a twisting step of squeezing tea leaves from which easily crushed tea leaves have been removed.

  Regarding the production method of roasted tea, “New Tea Industry Complete Book” (edited by Shizuoka Prefectural Tea Industry Council, October 1, 1988, 8th edition, P435) roasted bancha as a method of producing roasted tea. Although it is described that the machine is roasted on a strong fire until it becomes a permanent color, as an example, a manufacturing method is disclosed in which a roaster is heated at a temperature of about 200 ° C. until roasted incense is produced. Japanese Patent Laid-Open No. 10-248545 discloses that roasted tea leaves are roasted on a deck by supplying hot air into a vibrating roaster, and the hot air exhauster vibrates and roasts hot air after roasting. There is disclosed a roasted tea manufacturing apparatus in which a small amount of roasted tea raw material leaves are roasted according to personal preference by using a roasted tea manufacturing apparatus that is discharged to the outside of the machine to enjoy aroma.

  As described above, several improved methods have been disclosed for the production of roasted tea, kettle roasted tea, etc., but the production methods and production devices for kettle roasted tea disclosed so far have been improved. All are limited to the method of producing a semi-processed tea leaf called rough tea.

  On the other hand, in recent years, the consumption form of tea, which was mainly used as sencha, has changed, and the demand for tea as a tea bag, a tea raw material for manufacturing a packaged beverage, or a food additive has increased. In such tea usage forms, it is no longer necessary to arrange the shape of the product tea leaves, which was important in the production of conventional sencha, so the conventional sencha processing process according to the tea usage form New tea machines that are not particular about the development are being developed. For example, in Japanese Patent Publication No. 05-70410, harvested tea leaves are heated to a surface temperature of 150 to 250 ° C. by appropriate heating means, pressed against each other at the same surface speed, and rotated in opposite directions to each other. The supply is held between the roller mating surfaces, the tea leaves are subjected to heat treatment for a few seconds or less under high temperature and high pressure, rapidly cooled and dried by releasing from the holding pressure, and then made into a fine powder with a pulverizer Thus, a method for producing powdered tea that can be used as an additive for drinking or food and drink in a short time is disclosed.

  Recently, development of an all-in-one tea machine that uses a single machine to process green tea or the like that has been performed using a plurality of machines in a plurality of conventional processes has been carried out (Agricultural Machinery Society, 57th Annual Meeting, Abstracts of Lectures, p195-196, April 1998; JP-A-11-169076). The tea machine includes a belt stretched so that at least one of the belts can be ventilated, a drum pressed against a part of the belt, a driving unit for driving the belt and the drum, and the belt and the drum are heated. It is composed of heating means, and tea leaves are put between the belt and drum, heated and pressed to heat and heat dry the tea leaves between the belt and the drum, and dried tea leaves with a short machine operation It is a tea manufacturing device that manufactures.

  Thus, due to recent changes in the consumption form of tea, the demand for tea as a tea ingredient or food additive for the production of container-packed beverages has increased, and tea by technology for the production of such container-packed beverages etc. Although raw materials are being manufactured, for the production of container-packed tea beverages with excellent flavor, further development of high-quality tea materials that can be applied as raw materials for the manufacture of container-packed tea beverages is hoped for. It is rare.

Japanese Patent Publication No. 05-70410 JP-A-11-169076 JP-A-11-262359 JP 2004-194535 A JP 2006-42678 A JP 2007-159510 A Japanese Patent Laid-Open No. 10-248545

“New Tea Industry Complete Book” (Shizuoka Prefectural Tea Chamber, October 1, 1988, 8th edition, P435). Agricultural Machinery Society, 57th Annual Meeting, Abstracts of Lectures, p195-196.

  The subject of the present invention is that a unique fragrant kettle fragrance is exhibited along with a brown color that shines in a golden color, and while maintaining the unique brown and flavor of kettle roasted tea that expresses a refreshing and refreshing taste, To provide a high flavored kettle roasted green tea with enhanced umami, reduced astringency, reduced aroma and umami, and bitterness, and a method for producing the same, and further using the high flavored kettle roasted green tea as a raw material It consists in providing a method for producing a container-packed high flavor green tea beverage that suppresses the increase in umami and bitterness.

  In order to solve the above problems, the present inventor made use of the unique brown and fragrant kettle incense and the unique brown and flavor of the kettle fried tea having a refreshing and refreshing taste, In the process of making kettle roasted green tea by further enhancing the aroma and umami and suppressing astringency, fresh tea leaves for the production of crude tea in the kettle roasted tea production process. By further combining the roasting process with the specified temperature and specific processing time of the crude tea produced, the odor and taste of the pot roasted tea are further enhanced and the astringency is suppressed. As a result, the present invention has been completed.

  That is, the present invention treats fresh tea leaves by a tea making process including a pot roasting and killing process, and further, if necessary, by a rough koji process, a koji twisting process, a mid-twisting process, and a drying process to produce crude tea. In the tea production method, the produced crude tea is further processed by a roasting process at a temperature of 100 to 140 ° C. and a processing time of 150 to 5 minutes to produce a high flavor kettle roasted green tea that suppresses the increase in aroma and umami and bitterness. Consists of. In the method for producing high-flavored kettle roasted green tea of the present invention, the effect of producing high-flavored kettle roasted green tea that suppresses the increase in aroma and umami and bitterness is, for example, several minutes at 300 ° C. or higher. The raw tea leaves used in the production process of the raw tea for the production of the raw tea leaves are roasted at a specific temperature and a specific processing time specified in the present invention for the crude tea produced. It can be obtained by combining the processing in the “roasting step”. For example, instead of the roasting and slaughtering process of the kettle, depending on the scented tea manufacturing process and the steaming process of fresh tea leaves by steaming in the manufacturing process of roasted tea, the fragrance and Umami is not obtained, and in addition, the astringency is not sufficiently suppressed, and it is impossible to produce a high-flavored kettle roasted green tea that suppresses the increase in aroma and umami and bitterness in the present invention.

  In the method for producing high-flavored kettle roasted green tea of the present invention, the treatment time of the crude tea at a temperature of 100 to 140 ° C. corresponds to the treatment temperature with an upper limit of 150 minutes at 100 ° C. and a lower limit of 5 minutes at 140 ° C. An appropriate processing time is selected. In addition, as processing time by the temperature of 100-140 degreeC of crude tea, it is especially preferable to select suitable processing time according to processing temperature, making 90 minutes in 100 degreeC into an upper limit and making 10 minutes in 140 degreeC into a minimum. . In the method for producing high-flavored kettle roasted green tea according to the present invention, the selection of an appropriate processing time corresponding to the temperature of crude tea of 100 to 140 ° C. is selected according to the following index: That is, 3 g of the produced tea leaves are 180 cc. When extracted with hot water for 3 minutes, the light blue color is 7-20 and the reddish blue color is 65 by chromaticity measurement with transmitted light having a light path length of 10 mm using a color measuring device CM-3500d manufactured by Minolta Co., Ltd. -80 and the saturation is 65 to 80 is selected as an index.

  In the high-flavored kettle roasted green tea of the present invention, an increase in aroma and umami is characterized as an increase in pyrazine and furfural contained in the green tea. Moreover, in the high flavor kettle roasted green tea of the present invention, the suppression of bitterness is characterized as a decrease in amino acids having a bitter taste and / or catechins having a bitter taste.

  The present invention includes a high-flavored kettle roasted green tea with increased aroma and umami and reduced bitterness produced by the method for producing kettle roasted green tea of the present invention. Moreover, this invention includes the method of manufacturing a container-packed high flavor green tea beverage which suppressed the increase in umami and bitterness using this high flavor kettle roasted green tea as a raw material for tea beverage production.

That is, the present invention specifically relates to (1) a process for producing raw tea leaves including a tea roasting process including a pot roasting and a blueprinting process, and a process for manufacturing the potted roasted tea. Due to the roasting process at 90 ° C. and a processing time of 90 to 10 minutes, the processing time at a crude tea temperature of 100 to 140 ° C. is suitable for the processing temperature, with 90 minutes at 100 ° C. as the lower limit and 10 minutes at 140 ° C. as the lower limit. The color of the light when the 3g tea leaf produced as an indicator is extracted with 180cc hot water for 3 minutes is selected as the processing time, and the chromaticity is determined by transmitted light having an optical path length of 10 mm using a color measuring device CM-3500d manufactured by Minolta Co., Ltd. From the measurement and the process of selecting and processing the L ^* a ^* b ^* color system such that the red-green degree is 7 to 20, the yellow-blue degree is 65 to 80, and the saturation is 65 to 80 suppress the increase and the bitter taste of aroma made Consisting pot roast method for producing green tea for manufacturing the packaged high-flavor tea beverage.

In addition, the present invention (2) suppresses an increase in aroma and bitterness characterized in that the kettle roasted green tea produced by the method for producing kettle roasted green tea described in (1) above is used as a tea beverage production raw material. the method of manufacturing and packaged high flavor green tea beverage, (3) suppression of bitterness of green tea beverages, according to the above (2), which is a decrease of catechins with amino acids and / or bitter taste with bitterness It consists of the manufacturing method of the container-packed high flavor green tea drink which suppressed the increase in aroma and bitterness.

  The present invention has a characteristic brown color and a unique fragrant kettle fragrance, and further enhances the fragrance and umami while retaining the characteristic brown color and flavor of the kettle roasted tea that expresses a clean and refreshing taste. , Provide high-flavored kettle fried green tea with reduced astringency. Further, the high-flavored kettle roasted green tea is particularly suitable as a raw material for container-packed tea beverages that require thirstability, and the potted high-flavored flavor that suppresses the increase in umami and bitterness using the kettle roasted green tea as a raw material. Offer green tea drinks.

  In the present invention, raw tea leaves are processed by a tea-making process including a pot roasting and a blue-killing process, and further, if necessary, by a rough koji process, a twisting process, a mid-twisting process, and a drying process, to produce rough tea. In the production method of the above, the produced crude tea is further processed by a roasting process at a temperature of 100 to 140 ° C. and a treatment time of 150 to 5 minutes to produce a high flavored kettle roasted green tea that suppresses the increase in aroma and umami and bitterness. Consists of.

  The tea leaves used in the present invention are not particularly limited, but Camellia sinensis var. Assamica can be used in addition to Camellia sinensis var. Sinensis. In the present invention, the raw tea leaves are processed by a pot roasting blue-killing process, a rough koji process, a twisting process, a mid-twisting process, and a drying process to produce crude tea. Can be carried out using the processing and processing conditions employed in the production of That is, the direct blue heating process is used for the blue-killing process, and the blue-killing process can be carried out by roasting in a pot or a similar method. Kettle roasting means roasting fresh tea leaves using an iron kettle or the like at 200 ° C. or more for 3 minutes or more, and preferable conditions in the present invention are 200 to 380 ° C. and 3 to 15 minutes.

  In the manufacturing process of kettle roasted tea, the manufacturing process of crude tea is constituted by careful consideration and drying in addition to kettle roasting. The idea is an operation of squeezing tea leaves for 20 to 60 minutes using an idea machine, and the drying is to reduce the water content to about 5% or less by hot air. Like sencha, the production process of crude tea in the production of steamed tea is generally carried out by a process comprising a steamer, a coarse koji, a spirit machine, a water dryer, a refiner, and a dryer. After the cleaning and appearance of the crude tea have been prepared, the tea becomes a finished tea through a finishing process in which it is re-dried using hot air and re-fired.

  The “roasting step” performed in the present invention is roasting of crude tea with a roaster and is intended to impart roasting incense, etc. In order to obtain the tea of the present invention, for example, 100 In the case of roasting at 120 ° C., 90 to 150 minutes, in the case of roasting at 120 ° C., 30 to 90 minutes, and in the case of roasting at 140 ° C., 5 to 20 minutes are preferable. Furthermore, as a preferable aspect, it is 100 to 140 minutes when roasting at 100 ° C, 45 to 75 minutes when roasting at 120 ° C, and 10 to 15 minutes when roasting at 140 ° C. The tea of the present invention can be obtained if it is roasted at 100 ° C. or higher and 140 ° C. or lower. When roasted at a temperature other than the above (100, 120, 140 ° C.), the light blue color of the extract will be described later. Thus, the roasting treatment time can be set so that tea exhibiting the effects of the invention can be obtained. On the other hand, in the roasting process of the present invention, if it is processed at less than 100 ° C., it takes a long time, which is not preferable from the viewpoint of production suitability. Further, if the treatment is carried out at a temperature exceeding 140 ° C., it will burn in a short time, which is not preferable because it is difficult to handle in production.

  The heating device used in the present invention may be either direct heating or indirect heating, and may utilize microwaves, far infrared rays, heated steam, etc. in addition to a hot air type or rotary drum type. . According to the method for producing green tea with a high flavored kettle of the present invention, in addition to the conventional green tea with a kettle, further increase in aroma components and umami components can be achieved, and the roasted roasted tea in the present invention has pyrazine as a flavor component. Can be characterized as a potted green tea containing a relatively high concentration of sucrose and furfural. In the high flavor kettle roasted green tea of the present invention, the suppression of bitterness is characterized as a decrease in amino acids having a bitter taste and / or catechins having a bitter taste. As amino acids having a bitter taste, arginine, methionine, valine, phenylalanine, isoleucine, leucine and the like are known. Epigallocatechin gallate is known as a typical catechin having a strong bitter taste.

In the present invention, in the selection of the processing time corresponding to the processing temperature of the rough tea in the roasting process, the “light blue” adopted as an index means that after leaching tea with hot water for a certain period of time, the teacup is removed. It is the color of the exudate immediately. Specifically, 3 g of tea leaves were extracted with 180 cc of hot water for 3 minutes to remove the teacups to obtain an extract, which was transmitted using a color measuring device CM-3500d manufactured by Minolta Co., Ltd. and having a light path length of 10 mm. Measure by. The color system is based on the L ^* a ^* b ^* color system (scale range of each coordinate axis: L ^* : 0 to 100; a ^* : −128 to 128; b ^* : −128 to 128). At this time, a (chromaticity) is (+) red-(-) green, b (chromaticity) is (+) yellow-(-) blue, and c (saturation) is (+) vivid- (−) An index indicating dullness. In the present invention, it is preferable that a (red-green) chromaticity is 7 to 20, b (yellow-blue) chromaticity is 65 to 80, and c (saturation) is 65 to 80, and more preferably, a (Red-green) chromaticity is 10 to 15, b (yellow-blue) chromaticity is 70 to 75, and c (saturation) is 70 to 75.

  The high-flavored kettle roasted green tea of the present invention can be used for drinking as it is or for imparting flavor in food and beverage production as a raw material for food and beverage products because of its excellent aroma and umami, and suppressed astringency. it can. In particular, a flavorful container-packed beverage can be provided using the high-flavored kettle roasted green tea as a raw material for producing a green tea beverage. In other words, the high-flavored kettle roasted green tea of the present invention may be brewed in a teapot by a conventional method and drink as it is, or after extraction, filtration, sterilization, heat sterilization treatment such as UHT sterilization and retort sterilization You may drink after preparing a container-packed drink.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, the technical scope of this invention is not limited by a following example.

[Measurement; Evaluation]
In the tests in Examples and Comparative Examples of the present invention, measurement and evaluation in the tests were performed as follows.
<Measurement of tannin value>: The tannin value was measured by the iron tartrate method.
<Measurement of aroma component>: The aroma component was measured by GCMS.
<Evaluation Items Used for Sensory Evaluation>: In the evaluation items used for sensory evaluation of the present invention, “fragrance” means incense immediately after the exudate is contained in the mouth, and “refreshing feeling” is When you swallow and swallow the exudate, “bitterness” refers to the bitterness you feel when you swallow it in your mouth, and “lingering” refers to the scent that remains in your mouth after swallowing.
<Sensory evaluation procedure>: Sensory evaluation was performed in the following manner: Evaluation was performed between 1 point and 5 points.
“Scented”: scented -5 points, scented -4 points, scented -3 points, slightly scented -2 points, not scented at all -1 points .
“Smooth”: -5 points that are very refreshed, -4 points that are refreshed, -3 points that are slightly refreshed, -2 points that are not refreshed, and -1 points that are not refreshed at all.
“Bitterness”: I feel no bitterness-5 points, I feel a little bitterness-4 points, I feel bitterness-3 points, I feel a bitterness-2 points, I feel a bitterness- 1 point.
“Reverberation”: feels the reverberation very strongly—5 points, feels a reverberation strong—4 points, feels a reverberation—3 points, feels a little reverberation—2 points, does not feel a reverberation at all—1 point.
The light blue was evaluated visually.

[Comparative Example 1]
<Method>
3 g of roasted tea and steamed tea were weighed and leached with 180 cc of hot water for 3 minutes to obtain a leachate. The leachate was obtained in the same manner for Examples 1 to 3. Light blue and sensory evaluations were conducted by panelists specializing in tea. The evaluation samples were pot-fried tea and steamed tea. The temperature of the kettle roasted tea was set to 300 ° C. and the time was set to 7 minutes. The results are shown in Table 1.

[Example 1]
<Method>
The evaluation samples used were the roasted kettle and steamed tea described in Comparative Example 1, which were roasted at 100 ° C. for 60 minutes, 120 ° C. for 60 minutes, and 140 ° C. for 15 minutes. The method for obtaining the leachate and the sensory evaluation were performed by the methods described in Comparative Example 1. The results are shown in Table 2.

[Example 2]
<Method>
For measuring brown, a color measuring device CM-3500d manufactured by Minolta Co., Ltd. was used. The measurement was carried out using transmitted light having an optical path length of 10 mm according to the method specified by Minolta. Samples were measured three times each and the average value was calculated. The evaluation samples used were roasted kettle roasted tea and steamed brown tea described in Comparative Example 1 at 100 ° C. for 60 minutes, 120 ° C. for 60 minutes, and 140 ° C. for 15 minutes, respectively. . The method for obtaining the leachate and the sensory evaluation were performed by the methods described in Comparative Example 1. The results are shown in Table 3.

[Example 3]
<Method>
As the evaluation sample, the roasted tea of the pot roasted tea described in Comparative Example 1 was roasted at 100 ° C. for 30 to 90 minutes, 120 ° C. for 30 to 90 minutes, and 140 ° C. for 10 to 20 minutes. The method for obtaining the leachate and the sensory evaluation were performed by the methods described in Comparative Example 1. The results are shown in Table 4.

[Example 4]
<Method>
The evaluation samples used were the roasted kettle and steamed tea described in Comparative Example 1, which were roasted at 100 ° C. for 60 minutes, 120 ° C. for 60 minutes, and 140 ° C. for 15 minutes. The exudate was obtained by extracting 30 g of tea leaves with 900 ml of hot water at 90 ° C. for 5 minutes, followed by solid-liquid separation to obtain a leachate. Amino acids and catechins were measured by the HPLC method. In addition, the measurement of catechin measured 8 types, GC, EGC, C, EGCg, EC, GCg, ECg, and Cg, and made the total of 8 types into the total catechin content. The results are shown in Tables 5 and 6.

  According to the present invention, while maintaining the characteristic brown and flavor of kettle roasted tea that has a characteristic brown color and a unique fragrant kettle, and expresses a refreshing and refreshing taste, further enhancing the aroma and umami , Provide high-flavored kettle fried green tea with reduced astringency. Further, the high-flavored kettle roasted green tea is particularly suitable as a raw material for container-packed tea beverages that require thirstability, and the potted high-flavored flavor that suppresses the increase in umami and bitterness using the kettle roasted green tea as a raw material. Offer green tea drinks.

Claims (3)

Raw tea leaves are processed by a tea-making process including a pot roasting and blue-killing process, and the process of manufacturing the potted roasted tea is further processed by a roasting process at a temperature of 100 to 140 ° C. and a processing time of 90 to 10 minutes. The processing time of the crude tea at a temperature of 100 to 140 ° C is 90 g at 100 ° C as the lower limit, and 10 minutes at 140 ° C as the lower limit. The selection of the appropriate processing time corresponding to the processing temperature is 3 g of tea leaves produced as an indicator. Is extracted with 180 cc hot water for 3 minutes, and the color of the light is measured by chromaticity measurement using transmitted light having a light path length of 10 mm using the color measuring device CM-3500d manufactured by Minolta Co., Ltd. , and L ^* a ^* b ^* color system. The container-packed high flavor that suppresses the increase in fragrance and bitterness comprising the steps of selecting and processing the red-green degree of 7 to 20, the yellow-blue degree of 65 to 80, and the saturation of 65 to 80. Manufacture green tea beverage Kettle roasted method of manufacturing the green tea of the eye. The kettle Roasted green tea that is manufactured by the manufacturing method of the kettle roasted green tea according to claim 1, method for producing a packaged high flavor green tea beverage which suppresses increase and bitter flavor, which comprises using as the tea beverage raw material. 3. The high-flavored green tea beverage packaged in a container with reduced aroma and bitterness according to claim 2 , wherein the bitterness of the green tea beverage is reduced by amino acids having a bitter taste and / or catechins having a bitter taste. Manufacturing method.