AU2010237791B2

AU2010237791B2 - Method for producing tea leaves

Info

Publication number: AU2010237791B2
Application number: AU2010237791A
Authority: AU
Inventors: Hitoshi Iryo; Fumio Ito; Hitoshi Kinugasa; Kazunori Okanoya; Masami Sasame
Original assignee: Ito En Ltd
Current assignee: Ito En Ltd
Priority date: 2009-04-17
Filing date: 2010-04-14
Publication date: 2015-08-13
Anticipated expiration: 2030-04-14
Also published as: JP5331875B2; AU2010237791A1; WO2010119980A1; TW201103437A; JPWO2010119980A1; TWI432145B; CN102413707B; CN102413707A

Abstract

Provided is a novel method for producing a tea starting material for tea beverages, in which crude tea can be produced in a shorter time than is possible with conventional production methods, there is little loss of yield, and it is preferably possible to suppress unpleasant aroma components which are exacerbated by high-temperature sterilization. The tea leaves are produced by way of a primary drying step in which the tea leaves are brought into contact with a heating component in order to adjust the water content of the tea leaves; a kneading and shaping step in which the tea leaves are kneaded and pressed through holes while pressure is applied thereto; and a secondary drying step. This method makes it possible to greatly shorten the processing time from steaming until drying compared with conventional production methods, and also makes it possible to greatly reduce loss of yield because there are far fewer steps.

Description

DESCRIPTION METHOD FOR PRODUCING TEA LEAVES TECHNICAL FIELD 5 [00011 The present invention relates to a method for producing tea leaves that can be suitably used as raw tea leaves for a tea-based drink packed in a filled container such as a can or a PET bottle, or tea leaves that are 10 packed in a tea bag or other tea steeping device and the like. BACKGROUND ART [0002] 15 Conventionally, a general method of industrially producing a green tea was as follows. First, plucked live tea leaves are treated with heat and steam to terminate the actions of oxidation enzymes, keep the green color of the tea leaves and remove immature 20 smell (steam heating process). The tea leaves are cooled, and then they are hit and placed under pressure while hot dry air is being blown into a drum to remove moisture on the surface of the tea leaves (tea leaf limping) . The tea leaves are then subjected to pressing and rolling by means 25 of applying friction to, placing pressure on, and hitting 2 the leaves while hot dry air are being blown into the drum (rough rolling). This is done to soften the tea leaves and reduce the moisture in the inner portion of the leaves. Then, the tea leaves are placed under pressure and rolled 5 while being shaped into a mass using a machine such as a rotating brush (rolling). This is done to destroy the tissues of the tea leaves and make it easy to leach content components, and to attempt homogenization of the moisture. Furthermore, the tea leaves are hit under pressure and 10 rolled while hot dry air is being blown into the drum to unravel and dry the tea leaves (secondary drying). The tea leaves are subjected to repetitive rolling and drying like manual rolling with a fluctuating device such as a pendulum (refined rolling). Then, once the tea leaves are finished 15 with the rolling process as described above, they are subjected to a dry process to reduce the moisture to 5% or so by drying the tea leaves with a hot air drying device in order to confer long term-storage tolerability and bring out the flavor in order to achieve a semi-product called 20 Aracha tea. Then if necessary, wood stems, floating leaves, powders and the like are removed from the Aracha tea. The Aracha tea is then fired for the purpose of flavor matching with consumer's taste, which produces a finished tea (referred to as the "operation of finish process") (see 25 Non-Patent Document 1).

3 [Prior Art Document] Non-Patent Document [0003] Non-Patent Document 1: "Shin Chagyo Zensho", Chamber 5 of Tea Association of Shizuoka Pref., pp pp 310-342, 1988, edited by Chamber of Tea Association of Shizuoka Pref. SUMMARY OF THE INVENTION Problems to be Solved by the Invention 10 [0004] As described above, a conventional method for producing a green tea produces Aracha tea by repeating a process of drying tea leaves while rolling the tea leaves at a temperature around the temperature that the human body 15 gives off to remove the moisture from the inner portion to the surface, via many processes such as steam heating, tea leaf limping, rough rolling, rolling, secondary drying, refined rolling and drying of live tea leaves. Therefore, the problem of the conventional method is that it takes a 20 long time (usually 4 hours to 5 hours) from steam heating to drying, and that tea leaves or tea powders are likely to be caught by air currents when they stay in each process or when they are being transferred between processes, resulting in a loss of the yield. 25 [0005] 4 In addition, in the past, green tea was usually brewed with a teapot to be drank at home. However, with the prevalence of tea bags and tea-based drinks packed in a container such as a PET bottle and the like, new problems 5 have occurred. For example, in the case of tea leaves which are commercially available in the form of tea leaves as is so that tea can be brewed with a teapot and the like for drinking, not only the color, but also the shape of the tea leaves are subject for price evaluation, and tea leaves 10 in a rod-like form as twisted and sharpened like a needle are evaluated as good. However, in a case of raw tea leaves for a tea-based drink packed in a container or a tea bag, tea leaves are not noticeable by customers, and thus the color and the shape of the tea leaves are not 15 significant. Instead, elution efficiency when immersed in water or hot water, quality of components eluted or the deterioration of an extraction liquid after extraction is significant. For example, in a case of a tea-based drink packed in a container, the tea-based drink packed in a 20 container is subjected to high temperature sterilization, and thus it is desired to suppress elution components that give an unpleasant odor because the extraction liquid spoils as a result of high temperature sterilization. [0006] 5 The present invention suggests a new method for producing raw tea leaves that are suitable as raw tea leaves for a tea-based drink packed in a filled container such as a can or a PET bottle, and raw tea leaves that are packed in a tea 5 bag or the like. This is a method of producing raw tea for tea-based drinks, which allows the production of Aracha tea in a shorter time with a small yield loss in comparison to a conventional production method, and preferably suppresses the unpleasant odor components that are caused by high 10 temperature sterilization. Means for Solving the Problems [0007) To solve such problems, the present invention suggests a method for producing tea leaves, which comprises a primary 15 drying process of bringing tea leaves into contact with a heating body in order to carry out moisture adjustment of the tea leaves; a rolling and shaping process of rolling the tea leaves under pressure and extruding the tea leaves through pores; and a secondary drying process. 20 [0007a] A method for producing tea leaves having a consolidation ratio of 0.85 to 0.95 comprising: a) a primary drying process in which the moisture content of the tea leaves is brought to 30 to 70 mass% while 25 pressurizing the tea leaves between the gap of two rollers, said rollers having a temperature range of 100 to 1600C, wherein said pressurizing step crushes the hard-to-dry portion of the tea leaves; b) a rolling and shaping process of the tea leaves 30 wherein the tea leaves are rolled under pressure and extruding the tea leaves through a pore containing plate; and c) a secondary drying process.

6 [0008] According to the production method of the present invention, it is possible to significantly shorten the 5 treatment time from steam heating to drying, significantly reduce the number of processes and significantly reduce yield loss in comparison to a conventional production method. Furthermore, since the primary drying is conducted 10 instantly at high temperature, it is possible to suppress the generation of unpleasant odor components by oxidative deterioration in the following process, particularly after high temperature sterilization. Still furthermore, by means of rolling tea leaves under 15 pressure and extruding the tea leaves through pores to shape the tea leaves, it is possible to exceptionally enhance the elution efficiency when immersed in water or hot water in comparison to conventional tea leaves. Accordingly, the production method of the present 20 invention is particularly suitable as a method for producing tea leaves for extraction to extract a tea-based drink packed in a filled container such as a can or a PET bottle, and tea leaves for extraction of a drink that are packed in a tea bag and the like. 25 [0008a] Comprises/comprising and grammatical variations thereof when used in this specification are to be taken to specify the presence of stated features, integers, steps or components or groups thereof, but do not preclude the 30 presence or addition of one or more other features, integers, steps, components or groups thereof.

6a BRIEF DESCRIPTION OF THE DRAWINGS [0009] Fig. 1 is a diagram that illustrates one example of a device used in the primary drying process. 5 Fig. 2 is a diagram that illustrates one example of a device used in the rolling and shaping process. 10 7 Fig. 3 is a diagram that illustrates one example of a vibration conveyor. Fig. 4 is a graph in which the measurement values for sample Nos. 1 to 30 obtained in Test 1 are plotted in a 5 coordinate where the X axis is the weight fraction (%) of the theanine content, and the Y axis is the weight fraction of the monosaccharide content relative to the caffeine content. Fig. 5 is a photograph of the appearance of sample No. 10 4 obtained in Test 1. Fig. 6 is an enlarged photograph of the inside of the tea leaves of Fig. 5. Fig. 7 is a photograph of the appearance of sample No, 30 obtained in Test 1. 15 Fig. 8 is an enlarged photograph of the inside of the tea leaves of Fig. 7. MODE FOR CARRYING OUT THE INVENTION [0010] 20 Hereinafter, one embodiment of the present invention will be explained. However, the scope of the present invention is not limited to this embodiment. [0011] <Present method of producing tea leaves> 8 The method of producing raw tea leaves in the present embodiment (hereinafter, referred to as the "present method of producing tea leaves") is a production method, which comprises a primary drying process of bringing tea leaves 5 into contact with a heating body in order to carry out the moisture adjustment of the tea leaves; a rolling and shaping process of rolling the tea leaves under pressure and extruding the tea leaves through pores; and a secondary drying process in order to produce Aracha. If necessary 10 before the primary drying process a oxidase deactivation treatment or withering treatment of the plucked live tea leaves can be done. For other processes than those described above, conventional known operations of the tea leaf process may 15 be suitably adopted. For example, if necessary, homogenization of the particle size of Aracha tea, firing and the like are optional. [0012] (Raw material) 20 The raw material in the present method for producing tea leaves is any one of those belonging to a tea plant, Camellia sinensis. In addition, species, cultivation region, cultivation condition, plucking season, plucking method and the like of the tea leaves, etc. are not 25 particularly limited (for example, see "Shin Chagyo Zensho", 9 Chamber of Tea Association of Shizuoka Pref., First Edition issued in 1966, edited by Chamber of Tea Association of Shizuoka Pref.). For example, examples of the tea species include 5 Yabukita, Yutakamidori, Sayamakaori, Kanayamidori, Okumidori, Asatsuyu, Saemidori, Benifuuki, Fujikaori, Koushun and the like. In addition, the cultivation region of tea leaves is not particularly limited as long as tea leaves can be 10 cultivated, and may be in or out of Japan. In a case where the cultivation region is in Japan, specific examples of the cultivation region include, for example, Shizuoka Prefecture, Kagoshima Prefecture, Mie Prefecture, Miyazaki Prefecture, Kyoto Prefecture and the like. In addition, 15 tea leaves obtained from a tea plant cultivated outside Japan may be also used. In addition, the plucking season (tea season) is not also particularly limited. The cultivation condition, the plucking method and the like of tea leaves are not particularly limited, and 20 for example, a known method or a method improved on the basis of a known method may be suitably adopted. [0013] Hereinafter, the present method for producing tea leaves will be explained focusing around green tea. 25 However, oolong tea or black tea may be suitably used 10 similarly. For example, the tea may be an unfermented tea such as green tea (a decocted tea, a refined green tea, a stem tea, a Kabusecha tea, a Tencha tea, a powdered green tea, a Bancha tea, a roasted green tea, an oven-roasted tea 5 and the like), or a flower tea (in which these green teas are flavored with a fragrance such as jasmine, lotus, Sweet Olive, citron, chrysanthemum and the like), a semi fermented tea represented by oolong tea, or a fermented tea represented by black tea. For example, in a case of oolong 10 tea or black tea, processes before the primary drying may be conducted according to a conventional method, and processes after the primary drying may be conducted according to the method of the present invention. [0014] 15 When the term "tea leaves" is expressed in the present invention, it includes a case of inclusion of tea leaves only, and also includes a case of inclusion of tea leaves and stems. Since Aracha tea is usually produced using about two to eight leaves attached to about 5 cm to 20 20 cm stems in this state, a case of inclusion of tea leaves and stems is common. [0015] (Oxidase deactivation treatment or withering treatment) 11 Oxidase deactivation treatment or withering treatment is conducted for plucked tea leaves if necessary. Specifically, in a case of an unfermented tea such as green tea, oxidase deactivation treatment such as steam heating 5 or oven roasting may be conducted, and in a case of a semi fermented tea such as oolong tea or a fermented tea such as black tea, withering treatment may be conducted. At this time, for a specific method of the oxidase deactivation treatment or the withering treatment, a method 10 currently conducted may be optionally adopted. [0016] (Pretreatment of tea leaves) In the primary drying of tea leaves, the primary drying is preferably conducted after unraveling rolled tea 15 leaves to a spread state since the desired effects are easily obtained when the tea leaves are in a spread state rather than in a rolled state. Particularly, steam-heated tea leaves tend to be rolled, and thus the tea leaves are preferably unraveled and spread out, and then supplied to 20 the primary drying process. However, such pretreatment is not necessarily conducted. [00171 In unraveling rolled tea leaves, the tea leaves may be spread by manual operations, but is preferably spread by 25 a vibration conveyor that applies vibration to the tea 12 leaves in a longitudinal direction and conveys the tea leaves to supply the tea leaves to the primary drying process (see Fig. 3). At this time, if low vibration is applied, the tea 5 leaves become rigid, and cannot be conveyed, and thus a large vibration is preferably applied. With a large vibration applied, the conveying efficiency increases, and the tea leaves can be spread, and can be supplied in a certain amount to a primary drying device. 10 For example, with respect to the vibration of the vibration conveyor, vibration is preferably applied in 5 mm to 20 mm, and particularly preferably applied in 7 mm to 15 mm of the longitudinal amplitude at 450 to 700 times/minute. (0018] 15 Now, the vibration conveyor 5 shown in Fig. 3 will be explained. Plural board springs 52 are obliquely installed in parallel on a trestle 51, and a conveying board 53 is loaded on the board springs. On the undersurface of the 20 conveying board 53, one end of a crank 54 is fixed, and a pulley 55 fixed on the other end of the crank 54 which is rotated by a motor 56 and a belt 57 in order to reciprocally move the crank 54, and by this motion of the crank and the board spring 52, the conveying board 53 25 vibrates in an obliquely longitudinal direction.

13 Accordingly, steamed leaves on the conveying board 53 are vibrated in the obliquely longitudinal direction, and are unraveled while moving and become spread out. [0019) 5 Cooling may be conducted before the primary drying. For the cooling, wind cooling, water cooling, and any other cooling method may be adopted, and the product temperature of tea leaves is preferably cooled to be 40 0 C or less. In addition, draining operation of the tea leaves may 10 be conducted and residual moisture may be removed if necessary since water drops may be attached to the surface of the cooled tea leaves, and then the tea leaves may be supplied to the primary drying. [0020] 15 (Primary drying process) The primary drying process is a process of bringing tea leaves into contact with a heating body to adjust the moisture of the tea leaves, i.e., a process of removing moisture moderately. 20 [0021] At this time, the temperature of the heating body is preferably regulated to a range of 100 to 160 0 C, more preferably to 110 to 1500C, and among them to 120 to 1400C. The target temperature of the heating body is preferably 25 suitably adjusted to the range described above for reasons 14 of weather condition at the time point of processing, quality or state of tea leaves, facility restrictions, etc. In addition, the heating time, in other words, the time in which the tea leaves are brought into contact with 5 the heating body, is preferably regulated to a range of 5 to 30 seconds, particularly preferably 10 to 20 seconds. By controlling the temperature and the heating time of the heating body to such ranges, it is possible to remove the moisture of tea leaves within a necessary range, 10 and shorten the treatment time. [0022] The primary drying process may be considered as a process replacing conventional tea leaf limping and rough rolling. In the conventional tea leaf limping and rough 15 rolling, rolling is conducted at a temperature around the temperature that the human body gives off to remove the moisture from the inner portion to the surface of the leaves. This process was done because is it easier to leach the total components contained in tea leaves, and tea 20 leaves can change color and become red at a temperature of 400C or more. On the contrary, in the present method for producing tea leaves, tea leaves are directly brought into contact with a heating body heated to 1000C or more to be dried, and thus, it is possible to significantly shorten 25 the treatment time to dry, significantly reduce the number 15 of processes and significantly reduce the yield loss. Furthermore, it is less likely that dirt or other contaminants can be added to the leaves. In addition, by having the heating history of tea leaves include high 5 temperature by drying at 100 0 C or more of high temperature, it is possible to suppress the generation of an unpleasant odor components caused by oxidative deterioration during the heating sterilization of a drink production process. [0023] 10 In the primary drying process, pressurization is preferably conducted to push and crush a hard-to-dry portion of the tea leaves, along with bringing tea leaves into contact with a heating body. The hard-to-dry portion of the tea leaves are portions of the stem and the core. 15 The moisture amount contained in the leaf vein and the stem of tea leaves is higher in comparison with those of other portions. Thus, in order to apply heat uniformly to tea leaves, pressurization is conducted to the tea leaves preferably before heating or at the same time as 20 heating the tea leaves to push and crush at least the stem portion and preferably the leaf vein in order to easily remove the moisture in the inner portion. At this time, in regard to the degree of pressurization, pressurization is preferably conducted in 25 the range of 0.4 mm or less, preferably 0.1 mm to 0.4 mm, 16 and more preferably 0.2 mm to 0.3 mm of the thickness of the tea leaves (including the stem). As the pressurization method, for example, a method of applying pressure to tea leaves placed in a planar or 5 bowl-like container, a method of applying pressure to tea leaves and the like using 1 or 2 or more pressurization rollers, or other pressurization methods may be adopted. [0024] The target degree of drying in the primary drying 10 process is preferably 30 to 70%, particularly preferably 40 to 60% in terms of the moisture amount in the tea leaves. In addition, since tea leaves are directly brought into contact with the heating body, the inside of the tea leaves still contain moisture although the surface of the 15 tea leaves is dry. However, the drying as described above is preferable from a viewpoint of quality. [0025] A specific example of the primary drying is preferably a method as shown in Fig. 1, which comprises: 20 putting tea leaves 2 between two heated rotation rollers (heating body) 11 and 11 to bring the tea leaves 2 into contact with the heated rollers 11 while placing the tea leaves 2 under pressure between the rollers 11 and 11 in order to push and crush the tea leaves 2; attaching the tea 25 leaves to the surface of the rollers 11 as they perform 17 heat drying; and scratching off and separating the tea leaves from the roller surface with an object 12 such as a spatula. In this case, the drying time is equal to the time during which the tea leaves are attached to the roller 5 surface. By conducting the primary drying in such a method, it is possible to place a hard-to-dry portion of the tea leaves under pressure so as to push and crush the tea leaves at the same time as drying the tea leaves 10 sufficiently to a desired degree. This process can shorten drying time and enables the stem portion to be sufficiently dried, which is usually hard to dry. [0026] (Rolling and shaping process) 15 The rolling and shaping process is a process of rolling tea leaves under pressure, preferably rolling tea leaves by applying shear force to the tea leaves and extruding the tea leaves through pores to shape the tea leaves. 20 This rolling and shaping process may be considered as a process replacing a conventional process of rolling and twisting tea leaves to shape the tea leaves such as rolling, secondary drying and refined rolling and the like. In the conventional process, tea leaves are rolled and shaped into 25 a needle form via many processes such as rough rolling, 18 rolling, secondary drying and refined rolling. However, the present method for producing tea leaves is characterized by rolling tea leaves under pressure in one process and extruding the tea leaves through pores in order 5 to shape the tea leaves. By carrying out the rolling and shaping in one process at the same time as described above, it is possible to significantly shorten the treatment time, reduce the number of processes and significantly reduce yield loss. 10 In addition, by rolling the tea leaves under pressure, particularly by rolling the tea leaves by the application of shear force, it is possible to keep the moisture rate of the tea leaves uniform, and shape the tea leaves into a massive form in which plural tea leaves are gathered, and 15 which has space in the inside, in comparison to the conventional tea leaves which are formed into a rod-like form such as a needle by twisting each piece of tea leaf. [0027] As an exemplified method of rolling tea leaves under 20 pressure and extruding the tea leaves through pores in order to shape the tea leaves, there is a method of pressure-feeding tea leaves with a conveying screw and extruding and cutting the tea leaves through pores to shape the tea leaves. However, the method of rolling tea leaves 25 under pressure and extruding the tea leaves through pores 19 in order to shape the tea leaves is not limited to this method. [00281 Preferably, the rolling and shaping described above 5 may be carried out with a device 3 as shown in Fig. 2, which has a conveying screw 32 that rotates in a cylinder 31; a plate 34 that has multiple pores 33 attached on the exit of the cylinder 31; and a knife 35 that rotates in the vicinity of the plate 34. By using this device, it is 10 possible to pressure-feed the tea leaves while rolling with the conveying screw 32 toward the exit direction, extrude the tea leaves 2 through the pores 33 of the plate 34, and cut the extruded tea leaves with the knife 35 that rotates while sliding in contact with the inner surface of the 15 plate 34 to create a massive form of the tea leaves. [0029] At this time, the degree of rolling, the shape of tea leaves after the treatment and the like may be adjusted by the rotation rate of the conveying screw, the pore size of 20 the plate and the like. The rotation rate of the conveying screw is preferably 40 rpm to 400 rpm, particularly preferably 60 rpm to 300 rpm. In addition, the pore diameter of the plate, in other 25 words, the diameter of the pore through which the tea 20 leaves are extruded is preferably formed to be 3.2 mm to 19.0 mm, particularly preferably 6.4 mm to 12.8 mm. This pore is formed in a ratio of 0.20 M 2 to 0.50 M 2 , preferably 0.25 in 2 to 0.45 M 2 , and further preferably 0.30 m 2 to 0.40 5 m 2 per 1 m 2 The time taken from the input to the extrusion of the tea leaves is preferably 5 seconds to 30 seconds, particularly preferably 5 seconds to 20 seconds. Furthermore, the length cut by the rotating knife and 10 the like is preferably 5 mm to 16 mm, particularly 5 mm to 10 mm. [0030] By carrying out the rolling and shaping process as described above, it is possible to shape the tea leaves 15 into a massive form in which plural tea leaves are gathered, and which has space in the inside, in comparison to the conventional tea leaves which are formed into a rod-like form such as a needle by twisting each piece of tea leaf. However, the massive form is not particularly limited in 20 its shape, but means any shape, for example, of spherical body, ellipsoidal spherical body, cylindrical body, rectangular body and the like. By pressure-feeding tea leaves while rolling them with a conveying screw, shear force is applied to the tea 25 leaves, and the cells of the tea leaves are softened and 21 destroyed, resulting in the components becoming easier to leach. On the other hand, since plural tea leaves are gathered to become a massive form, the surface area of each tea leaf decreases in comparison to tea leaves after 5 conventional refined rolling, and deterioration of tea leaves can be suppressed. In addition, since tea leaves are moderately rolled, components to be leached are not excessive, but there are enough components necessary for extraction of a drink available to be leached. 10 [0031] In the rolling and shaping process, the product temperature is preferably cooled to be kept at a range of 50C to 400C, particularly preferably 50C to 300C in order to prevent quality deterioration. 15 At this time, cooling means may be any means, and the cooling of a device may be conducted with a cooling water and the like, or cooling may be conducted with ice or dry ice put along with tea leaves. [0032] 20 (Secondary drying process) Specific means of the secondary drying is not particularly limited, and a drying method conventionally conducted may be adopted. For example, drying such as heat drying, hot wind drying, cold wind drying in a drying 25 device may be conducted.

22 The target drying in the secondary drying process is preferably about 5 to 10 mass% of the moisture amount in the tea leaves. [0033] 5 The tea leaves obtained by the secondary drying may be used as raw tea leaves for extraction to produce a tea based drink packed in a container as they are, or may be further subjected to, for example, a homogenization treatment of the particle size or the shape of Aracha tea 10 in order to achieve the extraction efficiency and homogenization of extraction components, or may be subjected to a firing treatment in order to modify the flavor. In addition, the tea leaves may be subjected to a treatment of pulverization to make the tea leaves a finer 15 particle size so as to be packed in a tea bag. [0034] (Conveying process) In the present method for producing tea leaves, conveying means of tea leaves between each process may be a 20 belt conveyor, a net conveyor, a bucket conveyor and the like, but airflow conveying, specifically, the means of conveying tea leaves along with airflow in a tube may be preferably adopted as a conveying means in sending steam heated tea leaves to the primary drying process, as a 25 conveying means in sending primary-dried tea leaves to the 23 rolling and shaping process, or as a conveying means in sending the tea leaves obtained by the rolling and shaping process to the secondary drying process. By conveying tea leaves along with airflow in a tube, 5 it is possible to eliminate tea leaves from flying off a conveyer which leads to the deterioration of the operation environment, or reduction of the yield during the conveying. In addition, the conveying of tea leaves along with airflow in a tube also has effect of preventing a microorganism 10 such as fungus from attaching to the leaves during conveying. [0035] When tea leaves are conveyed with airflow as described above, the airflow can be caused, for example, by 15 aspiration with a pump and the like. Examples of the airflow include nitrogen gas, air, humid hot air, overheat water vapor and the like. The airflow is preferably humid hot air or overheat water vapor from a point of carrying out sterilization of the tea 20 leaves at the same time, or is preferably air from a point of the cost. [0036] In addition, in conveying tea leaves with airflow, it is preferable to recover aroma components at a conveying 25 place where the tea leaves are conveyed along with airflow 24 in the conveying process, and send the obtained aroma components into a reservoir space or a treatment bath of the tea leaves, to attach the aroma components to the tea leaves. 5 [00373 <Characteristics of obtained tea leaves> Characteristics of obtained tea leaves by the present method for producing tea leaves will be explained. [0038] 10 (Form of tea leaves) Conventional tea leaves are shaped into a rod-like form such as a needle by twisting each piece of tea leaf (see Figs. 7 and 8). However, according to the present method for producing tea leaves, it is possible to obtain 15 tea leaves that are shaped into a massive form in which plural tea leaves are gathered, and which has space in the inside (see Figs. 5 and 6). Such tea leaves are particularly preferable for extraction of a tea-based drink. In a case of a tea-based drink packed in a container 20 or a tea bag tea, it is demanded to extract a tea effectively in a short time. It was revealed that tea leaves in a massive form in which plural tea leaves are gathered, and which has space in the inside allow effective extraction of a tea in a short time, in comparison to the 25 conventional tea leaves which are formed into a rod-like 25 form such as a needle by twisting each piece of tea leaf. However, the massive form is not particularly limited in its shape, but means any shape, for example, of spherical body, ellipsoidal spherical body, cylindrical 5 body, rectangular body and the like. (0039] (Consolidation ratio) The ratio when the tea leaves are consolidated (referred to as "consolidation ratio") is one marker that 10 represents the form of the tea leaves as described above. According to the present method for producing tea leaves, it is possible to produce tea leaves having a consolidation ratio in a range of 0.85 to 0.95. If the consolidation ratio of the tea leaves for 15 extraction is in a range of 0.85 to 0.95, it is possible to extract tea leaves that are excellent in effective extraction, and allow effective extraction of delicious tea in a short time. From such viewpoints, the consolidation ratio is preferably 0.88 to 0.93, and particularly 20 preferably 0.89 to 0.91. [0040] If the extraction rate of tea leaves, etc. is too slow, the extraction should be done for a long time, and thus is not effective, and an unwanted coarse taste in a 25 tea extraction liquid is likely to be extracted as well, 26 and thus it is not desirable. If the extraction rate of tea leaves, etc. is too fast, the extraction is effective, but adjustment of extraction to adjust the flavor becomes difficult and the burden of filtration increases. 5 [0041] The "consolidation ratio" of the tea leaves prescribed in the present invention is a ratio of the "consolidated bulk density" measured when tea leaves are placed into a container under vibration, relative to the 10 "loose bulk density" measured when tea leaves are naturally dropped and placed into a container. Consolidation ratio = "consolidated bulk density"/"loose bulk density" [0042] 15 (Composition of tea leaves) When green tea leaves are produced according to the present method for producing tea leaves, it is possible to obtain tea leaves in which the relation of the weight fraction X(%) of the theanine content relative to the total 20 weight of dry tea leaves, with the weight fraction Y of the monosaccharide content relative to the caffeine content fulfills the following condition (1): (1) -0.136X + 0.35 ! Y -0.136X + 0.46 [0043] 27 As shown in Fig. 4 of Examples described below, the relation of the weight fraction X(%) of the theanine content with the weight fraction Y of the monosaccharide content relative to the caffeine content were studied. As 5 a result, it was found out that tea leaves of which the Y is present between Y = -0.136X + 0.35 and Y = -0.136X + 0.46 allowed an extraction of a green tea drink that can be drunk deliciously even in a cold state, and that is less likely to occur sediments, brownish discoloration and the 10 like even in storage. Particularly, it was found out that tea leaves that fulfill the condition of -0.136X + 0.37 S Y -0.136X + 0.44 are preferable, and that tea leaves that fulfill the condition of -0.136x + 0.39 Y -0.136x + 0.41 are 15 further preferable. The "monosaccharides" in the present invention refers to glucose and fructose. [0044] The condition (1) described above preferably fulfills 20 the following condition (2): (2) X = 0.2 to 2.0(%) If the weight fraction (%) of the theanine content relative to the total weight of dry tea leaves is 0.2% or more, the tea leaves are excellent in flavor stability, and 25 have good extraction stability. If the weight fraction (%) 28 of the theanine content relative to the total weight of dry tea leaves is 2.0% or less, the tea leaves are excellent in extraction stability and also have good flavor stability. From such viewpoints, the weight fraction (%) of the 5 theanine content relative to the total weight of dry tea leaves is preferably 0.5 to 1.8%, and particularly preferably 0.7 to 1.7%. [0045] The content of theanine tends to be high when the tea 10 season is early and the fiber amount is small, and decreases when the tea season is late and the fiber amount is high. Consequently, selection of the tea season may be a suitable method of adjusting the theanine content. Furthermore, the theanine content may be also adjusted by 15 growth of sprout or coating treatment. [0046] <Application> Since the primary drying process in the present method for producing tea leaves is a process that replaces 20 conventional tea leaf limping and rough rolling, rolling, secondary drying and refined rolling, and further secondary drying similar to conventional processes may be conducted after conducting the primary drying process in the present method for producing tea leaves.

29 In addition, since the rolling and shaping process in the present method for producing tea leaves is considered as a process that replaces conventional processes such as rolling, secondary drying and refined rolling, the rolling 5 and shaping process in the present method for producing tea leaves may be conducted after conducting conventional tea leaf limping and rough rolling, and then, the secondary drying may be conducted. Furthermore, the conveying means of tea leaves, i.e., 10 the method of conveying tea leaves along with airflow in a tube as explained above may be introduced into a conventional process of producing a tea. [0047] <Use> 15 Hereinafter, preferable use of tea leaves obtained by the present production method for tea leaves will be explained. However, the use of the tea leaves is not intended to be limited to the uses explained below. 10048] 20 (Tea leaves packed in container) The tea leaves may be sold enclosed in various package containers. At this time, the package container may be any container made of a paper, vinyl, metal, plastic or a 25 complex thereof, and the tea leaves once packaged may be 30 also further enclosed in the same or another kind of a package container. Herein, the package container may be any container such as a box, a bag, or a container similar to them, and 5 the shape or color of the package container is not particularly limited. However, the package container is particularly preferably those excellent in light blocking effect or oxygen barrier properties in consideration of the weakness of tea leaves to deterioration by light, oxygen or 10 moisture. (0049] (Package body such as tea bag) The tea leaves may be enclosed in a package body such as a tea bag in consideration of simplicity. This package 15 body is not particularly limited as long as it can enclose tea leaves, and suitably may be, for example, a filter paper, a filter fabric, a net or the like that is formed with natural fibers such as pulp, cotton and kenaf, plastic fibers such as nylon, polypropylene and PET resin, and a 20 complex thereof, and the like. when tea leaves are enclosed in a tea bag, a known method may be suitably used with regard to a size, a material or a shape of a tea bag, or presence or absence of a tag, and the like. The amount of tea leaves to be enclosed in the 25 package body may be selected in consideration of 31 deliciousness or the flavoring property of the extraction liquid and effectiveness of extraction. [0050] (Raw material for instant tea) 5 The tea leaves may be also used as a raw material for instant tea. In order to process the tea leaves as an instant tea, for example, the tea leaves are subjected to pulverization and granulation process, to make granular tea powders, or 10 an extraction liquid obtained by extraction of the tea leaves may be dried. At this time, the stem portion contained in tea leaves and the like may be instantly pulverized before or at the same time as the drying process by being compacted to equal to or less than 0.1 mm, in 15 order to produce an instant tea that is excellent in water color and freshness. [0051] (Raw material for powder tea) The tea leaves may be also used as a raw material for 20 powder tea. In order to process the tea leaves as a powder tea, for example, the tea leaves may be pulverized with use of a pulverization machine such as a stone mill, a ball mill, a power mill, a pin mill, a jet mill and the like, in order 32 to produce fine powder. Specific examples of the powder tea include a powdered tea and the like. [0052] (Raw tea for tea-based drink packed in container) 5 The tea leaves may be suitably used as raw tea for extraction of a tea-based drink packed in a container. The tea-based drink packed in a container refers to those commercialized by filling a tea-based drink into a tight-seal container such as a metal can, a plastic 10 container, a PET bottle, a glass bottle or a paper container. Particularly, a technique of suppressing the flocking is strongly demanded particularly for a transparent container such as a PET bottle, a transparent plastic container and a glass bottle, of which the 15 appearance has a great influence on the value of a commercial product. [0053] (Explanation For Terms) when the "major component" is expressed in the 20 detailed description of the present invention, it comprises a meaning that other components may be included unless it harms a function of the major component. At this time, the content ratio of the major component is not specified, and an extraction liquid or extract obtained by extraction of a 25 tea takes up 50 mass% or more, preferably 70 mass% or more, 33 and among them 80 mass% or more (including 100%) in the drink except the moisture. In addition, the "tea-based drink packed in a container" means a tea-based drink which is packed in a 5 container, and also means a tea-based drink that can be drunk without dilution. [0054] When the term "X to Y" (X and Y are any number) is expressed in the present specification, it encompasses the 10 meaning "X or more and Y or less", and the meaning "preferably greater than X and preferably less than Y" unless otherwise stated. In addition, when the term "X or more" (X is any number) or the term "Y or less" (Y is any number) is expressed in the present specification, it 15 encompasses the meaning "preferably greater than X" and "preferably less than Y". EXAMPLES [0055] 20 Hereinafter, Examples of the present invention will be explained. However, the present invention is not limited to the Examples. [0056] [Test 1] 34 For tea leaves prepared by a production method different from a conventional one, analysis and evaluation were conducted, and characteristics of the components and evaluation results were studied. 5 [0057] <Sample Nos. 1 to 24> Among live tea leaves (produced in Shizuoka Prefecture, Yabukita species) plucked during the tea season of early May to early October, live tea leaves having 0.2 10 to 2.0% of the theanine amount were selected, and the selected live tea leaves were treated with steaming for 30 seconds with zero pressure vapor using a continuous conveying belt-type steamer (70 to 80% moisture rate). Then, the tea leaves were placed under pressure, pushed and 15 crushed using a primary drying device shown in Fig. 1 (0.3 mm gap between rollers), and brought into contact with heating rollers which are heated to 95 to 165 0 C for 3 to 60 seconds, to obtain a thickness of 0.3 mm and 30 to 70% moisture rate of the tea leaves (including the stem). Then, 20 rolling and shaping were conducted (30 to 70% moisture rate) using a device shown in Fig. 2 (in regard to the pores of the plate, pores having 9.5 mm diameter were drilled in a ratio of 0.3 M 2 per 1 M 2 , the diameter of the conveying screw was 55 mm, and the length of the conveying 25 screw was 250 mm) at a rotation rate of the conveying screw 35 of 230 rpm , for 20 seconds of the rolling and shaping time, and the temperature of the product was at 30 to 400C in the pressure feed, then secondary drying was conducted under the condition of 80 0 C to obtain raw tea leaves for a drink 5 (sample) (5 to 10% moisture rate). The thickness of the tea leaves (including the stem) was adjusted to 0.3 mm by regulating the gap between the two parallel heating rollers to 0.3 mm. [0058] 10 <Sample Nos. 25 to 30> Among live tea leaves (produced in Shizuoka Prefecture, Yabukita species) plucked during the tea season of early May to early October, live tea leaves having 0.2 to 2.0% of the theanine amount were selected, and the 15 selected live tea leaves were treated with steaming for 30 seconds with zero pressure vapor using a continuous conveying belt-type steamer (70 to 80% moisture rate). Then, the tea leaves were subjected to cooling, rough rolling, rolling, secondary drying, refined rolling and 20 drying similarly to conventional processes, to obtain raw tea leaves for a drink (sample). [0059] The temperature and the time in each process of rough rolling, rolling, secondary drying, refined rolling and 25 drying were set as follows according to a standard process: 36 Rough rolling: 1100C and 5 minutes in the initial stage, and 80 0 C and 30 to 40 minutes in the intermediate and last stages Rolling: room temperature, 20 to 30 minutes 5 Secondary drying: 60OC, 20 minutes Refined rolling: 90 0 C, 30 to 40 minutes Drying: 80 0 C, 30 to 40 minutes [0060] <Analysis of Sample> 10 The components of each of the samples No. 1 to 30 obtained were analyzed in a method described below. [0061] (Analysis method of theanine) Each sample (raw tea leaves for a drink) was 15 pulverized with a cyclone mill, and filled into an exclusive cell, and then the theanine content was determined with INSTALAB 600 near-infrared analyzer manufactured by Shizuoka-Seiki Corporation., and the weight fraction (%) of the theanine content relative to the total 20 weight of dry tea leaves was calculated, and this value was shown in Table 2 as the "theanine (%)". [0062] (Analysis method of saccharide) According to the following analysis method, the 25 weight fraction (%) of the theanine content of 37 monosaccharides relative to the total weight of dry tea leaves was measured. At this time, the quantity-determined monosaccharides are glucose and fructose. 5 [0063] (1) Preparation method for sample 50 Mg of the pulverized tea leaves were taken, and extracted with an ultrasonic wave using 50 mL ultrapure water for 15 minutes. 500 pL of the extracted sample was 10 taken, and added with 100 pL of 100 mM NaOH, 100 pL of 50 ppm Lactose and 400 pL of ultrapure water were well stirred, to prepare a sample. [0064] (2) Analysis condition 15 - Analysis device: HPLC saccharide analysis device manufactured by Dionex Corporation - Column: Carbopack PA1 (4.6 mmx250 mm) (P/N35391 manufactured by Dionex Corporation) - Column temperature: 30OC 20 - Flow Rate: 1.0 mL/min - Mobile Phase: Phase A 200 mM NaOH, Phase B 1000 mM Sodium Acetate, Phase C ultrapure water * Injection amount: 25 pL - Detector: "ED50 gold electrode" manufactured by 25 Dionex Corporation 38 Gradient condition: See Table 1 below [0065] [Table 1] TIME (min) Phase A (%) Phase B (%) Phase C (%) Flow (mL) INITIAL 15 0 85 1 14 15 0 85 1 30 100 0 0 1 31 0 100 0 1 40 0 100 0 1 41 15 0 85 1 55 15 0 85 1 [0066] 5 (Analysis method for caffeine) (1) Preparation method for sample 200 mg of the pulverized tea leaves were taken, and extracted with an ultrasonic wave using 100 mL 20% acetonitrile for 60 minutes. The extraction liquid was 10 filtered with a membrane filter (0.45 pm) to prepare a sample. [0067] (2) Analysis condition - Analysis device: Xbridge shield RP18 3.5 mm x 150 15 mm manufactured by Waters Corporation - Column temperature: 40 0

C

39 - Flow Rate: 0.5 mL/min - Mobile Phase: Phase A water, Phase B acetonitrile, Phase C 1% phosphoric acid - Injection amount: 5 pL 5 Detector: UV Detector UV 230 nm manufactured by Waters Corporation . Gradient condition: See Table 2 below [00681 [Table 2] TIME (min) Flow (ML) Phase A (%) Phase B (%) Phase C (%) INITIAL 0.5 83 7 10 5 0.5 83 7 10 7 0.5 80 10 10 12 0.5 72 18 10 23 0.5 65 25 10 30 0.5 30 60 10 40 0.5 83 7 10 10 [0069] <Evaluation of drink obtained from sample> A tea-based drink packed in a container was prepared from each of the sample Nos. 1 to 30 obtained, and flavor, 15 stability, water color and the like were evaluated as described below immediately after production of the drink, 40 and after storage. [0070] (Preparation of tea-based drink packed in container) 10 g of each sample (raw tea leaves) was extracted 5 with 1000 ml of 70 0 C distilled water for 3.5 minutes, and the residue was removed with a mesh (150 mesh). The obtained extraction liquid was rapidly cooled to room temperature, and further subjected to centrifugation (7000 rpm, 10 minutes) to remove insoluble fractions. Then, 10 L-ascorbic acid was added in 300 ppm relative to the blend mass-up amount, and the mixture was adjusted to pH 6.0 with sodium bicarbonate, and the obtained blended liquid was subjected to UHT sterilization at 133 to 135 0 C for 30 seconds, and then placed into a PET bottle and rapidly 15 cooled to obtain a tea-based drink packed in a container. [0071] (Storage of tea-based drink packed in container) The tea-based drink packed in a container prepared as described above was stored at room temperature for 7 days. 20 [0072] (Evaluation for flavor of drink) The drink immediately after the production and the drink after storage were cooled to 5 0 C, and then drunk by 5 panellists respectively, and evaluations for odor and taste 25 were conducted by the standards as described below.

41 [0073] = Evaluation standard for Flavor = 1: Very good 2: Good 5 3: Somewhat poor 4: Poor [0074] (Evaluation for stability of drink) The situation for sediments generation of the drink 10 after storage was visually observed, and evaluations were conducted by the standards as described below. [0075] = Evaluation standards for stability = ++; Large precipitate 15 ++: Some precipitate +: Slight precipitate -: No precipitate [0076] (Evaluation for water color of drink) 20 The drink immediately after the production and the drink after storage were visually observed, and the change of the water color was evaluated by the standards as described below. [0077] 25 = Evaluation standard for water color = 42 1: Very excellent 2: Excellent 3: Slightly reddish 4: Brownish discoloration 5 [0078) (Total evaluation) The evaluations for the flavor in a cold state, the stability of the drink and the water color of the drink were generalized and the samples were collectively 10 evaluated by the standards as described below. [0079] - Total evaluation standards = @: Very excellent 0: Excellent 15 A: Somewhat Inferior x: Inferior 20 25 43 [0080 [Table 3] *~ 0 00 04 0 0- N N I N N

H

0 . 0 oo ... 4--J C) I) N I 1N c, E N F+ N NH H *N + H N N H -I .,.r_ y a M C ( 0 V 0 © O 4 4J 4 t 4.N N4 w I 4 N -i rm co 0 4 f a .p ID d to j W it S-A u - - -4 o 4 04 t -. 0 j~ QC N (f W 4) Nj At4 A- M 4. 0 U) 4.s 0 M 4 4 o U - > -W 44 0 " Ci >'l N N I I N 0 1 0 0 0 4) 41 (rJ H1 -- -4 4 HD .-4 .4 o :3 r 4 V .s .. Dr m 40 4-J >4 '.

0 w 14w 44 [0081] [Table 4] C n rO $ x +x + +x - x ~oo 4j + I IN V' x o 92 0 01 Li 0 ao _a C 44 - - - o (No 4 or . i-n x __CD 44-j0 oo+ UNr +

LO

- * o o o mN oo 0 C,4 C [008c C) (i ) 4U 1) 0) 4 3 W-j 4.J (1 4 1nj (1 4 *,M4 ON 1-4 4301 - . -H0 w 4 44 ~ 4.3 Z ~ ~ ~ . Wr4. 4- 0 ) 0 ~ Os~I CO-r - ' CL ~ -H- -.r0: H 1 0 Li 4 0 430 H1 -1 : >Z 0 44 '> [0082] 5 (Result/Discussion) 45 Fig. 4 is a graph in which the measurement values for sample Nos. 1 to 30 are plotted in a coordinate where the X axis is the ratio (%) of the theanine content weight, and the Y axis is the weight fraction of the monosaccharide 5 content relative to the caffeine content. As a result, it was found out that for any of samples of which Y is present between Y=-0.136X+0.35 and Y=-0.136X+0.46, evaluations for the flavor, the stability and the water color immediately after production of the 10 drink and after storage were preferable. In addition, it was recognized that there is a tendency that the evaluations described above were preferable for samples of which Y is present between Y = -0.136X + 0.37 5 Y -0.136X + 0.44, and the evaluations 15 described above were further preferable for samples of which Y is present between Y = -0.136X + 0.39 5 Y 5 -0.136X + 0.41. [0083] [Test 23 20 Along with the observation for the shape of the samples (tea leaves) obtained in Test 1, the consolidation ratio thereof was measured, and the relationship of the consolidation ratio with the filtration rate, the extraction rate, the nutritious taste and the like were 25 studied.

46 [0084] <Measurement of consolidation ratio> The consolidation ratio of the sample (tea leaves) was measured as described below. 5 Exactly 100 g of each sample was taken, and naturally dropped to a 1000 mL mass cylinder, and the volume was measured, which was assumed as the "loose bulk density". Then, exactly 100 g of each sample was taken, and put into a 1000 mL mass cylinder, and the mass cylinder was vibrated 10 with forcible hitting on the bottom to eliminate any gaps, and then the volume was measured, which was assumed as the "consolidated bulk density", and the "consolidation ratio" was calculated by the following equation. Consolidation ratio = "Consolidated bulk 15 density"/"loose bulk density" [0085] <Measurement for filtration rate> 10 g of each sample (raw tea leaves) was extracted with 1000 ml of 700C distilled water for 3.5 minutes, and 20 the tea leaves were removed, and then the extraction liquid was filtered with a stainless mesh (150 mesh, JAS standard) At this time, the filtration time was measured from the start of filtration (measurement initiation), i.e., the time point of the beginning of the flow of the extraction 25 liquid, to the finish, the time point when the extraction 47 liquid disappears on the mesh (measurement completion), and evaluations were conducted with 4 steps (1 to 4) by the standards as described below. [0086] 5 1: Fast (10 seconds to 20 seconds) 2: Somewhat fast (21 seconds to 30 seconds) 3: Somewhat slow (31 seconds to 40 seconds) 4: Slow (41 seconds or more) [0087] 10 <Measurement for extraction rate> 10 g of each sample (raw tea leaves) was extracted with 1000 ml of 70 0 C distilled water, and the time taken to 0.3 Brix was measured. At this time, Brix was measured with DD7 differential concentration meter manufactured by 15 ATAGO CO., LTD. Then, evaluations were conducted with 4 steps (1 to 4) by the standards as described below. [00883 1: Very fast (90 seconds or less of the extraction rate) 20 2: Fast (91 to 120 seconds of the extraction rate) 3: Somewhat slow (121 to 150 seconds of the extraction rate) 4: Slow (151 seconds or more of the extraction rate) [0089] 25 <Evaluation of drink obtained from sample> 48 A tea-based drink packed in a container was prepared from each sample (raw tea leaves), and the nutritious taste of the drink immediately after production of the drink was evaluated as described below. 5 [0090] (Preparation of tea-based drink packed in container) 10 g of each sample (raw tea leaves) was extracted with 1000 ml of 70 0 C distilled water for 3.5 minutes, and the residue was removed with a mesh (150 mesh). The 10 obtained extraction liquid was rapidly cooled to room temperature, and further subjected to centrifugation (7000 rpm, 10 minutes) to remove insoluble fractions. Then, L-ascorbic acid was added in 300 ppm relative to the blend mass-up amount, and the mixture was adjusted to pH 6.0 with 15 sodium bicarbonate, and the obtained blended liquid was subjected to UHT sterilization at 133 to 135 0 C for 30 seconds, and then placed into a PET bottle and rapidly cooled to obtain a tea-based drink packed in a container. [0091] 20 (Evaluation for nutritious taste of drink) The drink immediately after being produced (5 0 C) was drunk by 5 panellists, and evaluations for nutritious taste were conducted. [0092] 25 (Total evaluation) 49 The evaluations for the flavor in a cold state, the stability of the drink and the water color of the drink were generalized and the samples were collectively evaluated by the standards as described below. 5 {0093] = Total evaluation standards = ©: Very excellent 0: Excellent A: Somewhat Inferior 10 x: Inferior 15 20 25 50 [0094] [Table 5] '-4 S O C .4 4 O 0 In S U) o o -5 @ H ;" 0 4 r- O *0 .9 o o 0 5 0 $4 C > 0 0 C4 ~w 0 0 HD *1- * 411 * . 20 wJ -- 44 4N +j e H D,.'. 0 0 0L 0 Evauaio 0- 1 f' 5U L 51 [0095] [Table 6) Comparative Product Sample No. 18 20 22 23 Consolidation ratio 0.96 0.97 0.75 0.80 Theanine (%) 2.0 1.5 0.5 0.2 Monosaccharide /CAF 0.08 0.10 0.40 0.43 Filtrat Extract ion ion 2 4 2 4 4 1 4 2 rate rate 0 4-) rd Somewhat Somewhat Somewhat Clean Nutritious taste clean bitter bitter taste taste taste taste Total Evaluation x X X X 5 [0096] (Result/Discussion) Figs. 5 and 6 are enlarged photographs of sample No. 4 (product of the present invention). It is found that the sample of the present invention product is shaped into a 10 massive form in which plural tea leaves are gathered and which has space in the inside, by adjustment of moisture ratio of the tea leaves and conditions for rolling and 52 pressure feed. In addition, it is recognized that such form of the tea leaves has a consolidation ratio in a range of 0.85 to 0.95. Consequently, it is recognized that the consolidation ratio is one marker that represents the form 5 of the present tea leaves for extraction. [0097] From the results of Tables 5 and 6, it was found out that the consolidation ratio of the present tea leaves for extraction is preferably in a range of 0.85 to 0.95. It 10 was found out that when the consolidation ratio is in this range, the filtration rate and the extraction rate are fast, and the taste is not light as seen from the evaluation for the nutritious taste. Consequently, it was found out that delicious green tea can be extracted effectively in a short 15 time. From such viewpoints, the consolidation ratio of the present tea leaves for extraction is further preferably in a range of 0.88 to 0.93, and particularly preferably in a range of 0.89 to 0.91. 20 [0098] [Test 31 Oolong tea leaves and black tea leaves were prepared using the production method of the present invention, and flavor (particularly presence or absence of unpleasant 25 odor) and stability of the extraction liquid and the drink 53 obtained from these tea leaves were studied in comparison with those obtained from oolong tea leaves and black tea leaves prepared by a conventional production method. [0099] 5 <Sample of oolong tea leaves produced by conventional production method> For plucked live leaves (species: "Okuhikari"), sun withering was conducted by exposing them in the sun under clear sky for 60 minutes or so. Then, the leaves were 10 allowed to stand in well-ventilated indoor area, and indoor withering was conducted for 6 hours by repetitively stirring and standing every 2 hours. Then, the leaves were subjected to oxidase deactivation by oven roasting at 2500C for 10 minutes, and finally unraveling, and drying to 15 obtain raw tea leaves ("sample of oolong tea leaves according to a conventional production method", 0.76 of the consolidation ratio). [0100) <Sample of oolong tea leaves according to the 20 production method of the present invention> For plucked live leaves (species: "Okuhikari"), sun withering was conducted by exposing them in the sun under clear sky for 60 minutes or so. Then, the leaves were allowed to stand in a well-ventilated indoor area, and the 25 indoor withering was conducted for 6 hours by repetitively 54 stirring and standing every 2 hours. Then, the tea leaves were placed under pressure, pushed and crushed using a primary drying device shown in Fig. 1 (0.3 mm gap between rollers), and brought into contact with heating rollers 5 heated to 1300C for 15 seconds, to obtain 0.3 mm thickness and 50% moisture rate of the tea leaves (including the stem). Then, rolling and shaping were conducted (50% moisture rate) using a device shown in Fig. 2 (in regard to the pores of the plate, pores having 9.5 mm diameter were 10 drilled in a ratio of 0.3 m2 per I M 2 , and the diameter of the conveying screw was 55 mm, and the length of the conveying screw was 250 mm) at a rotation rate of the conveying screw of 230 rpm, for 20 seconds of the rolling and shaping time, and the temperature of the product was at 15 30 to 400C in the pressure feed, then secondary drying was conducted under the condition of 800C to obtain raw tea leaves (Sample of the "sample of oolong tea leaves according to the production method of the present invention", 0.90 of the consolidation ratio) (5% moisture 20 rate). [0101] <Sample of black tea leaves according to conventional production method> For plucked live leaves (species: "Benihomare"), 25 withering was conducted for 9 hours by blowing warm wind 55 based on a general method for producing black tea leaves, which is described in "Shin Chagyo Zensho". Then, a first fermentation was conducted by a repetition of rolling and drying. Then, the tea leaves were unraveled by sifting, and 5 then a secondary fermentation was conducted by allowing the tea leaves to stand for 3 hours while blowing a 250C warm wind. Finally, the tea leaves were subjected to inactivation for the oxidation enzyme and drying with hot wind to obtain the raw tea leaves ("sample of black tea 10 leaves according to conventional production method", 0.78 of the consolidation ratio). (0102] <Sample of black tea leaves according to the production method of the present invention> 15 For plucked live leaves (species: "Benihomare"), withering was conducted for 9 hours by blowing warm wind. Then, a first fermentation was conducted by a repetition of rolling and drying. Then, the tea leaves were unraveled by sifting, and then a secondary fermentation was conducted by 20 allowing the tea leaves to stand for 3 hours while blowing 25 0 C warm air. Finally, to terminate fermentation, the tea leaves were placed under pressure, pushed and crushed using a primary drying device shown in Fig. 1 (0.3 mm gap between rollers), and brought into contact with heating rollers 25 heated to 1300C for 15 seconds, to obtain 0.3 mm thickness 56 and 50% moisture rate of the tea leaves (including the stem). Then, rolling and shaping were conducted (50% moisture rate) using a device shown in Fig. 2 (in regard to the pores of the plate, pores having 9.5 mm diameter were 5 drilled in a ratio of 0.3 M 2 per 1 M 2 , and the diameter of the conveying screw was 55 mm, and the length of the conveying screw was 250 mm) at a rotation rate of the conveying screw of 230 rpm, for 20 seconds of the rolling and shaping time, and the temperature of the product was at 10 30 to 40OC in the pressure feed, then secondary drying was conducted under the condition of 800C to obtain raw tea leaves (Sample of the "sample of black tea leaves according to the production method of the present invention", 0.91 of the consolidation ratio) (5% moisture rate). 15 [0103] <Evaluation of drink obtained from sample> A tea-based drink packed in a container was prepared from each sample (raw tea leaves), and the nutritious taste of the drink immediately after production of the drink was 20 evaluated as described below. [0104] (Preparation of tea-based drink packed in container) 10 g of each sample (raw tea leaves) was extracted with 1000 ml of 700C distilled water for 3.5 minutes, and 25 the residue was removed with a mesh (150 mesh). The 57 obtained extraction liquid was rapidly cooled to room temperature, and further subjected to centrifugation (7000 rpm, 10 minutes) to remove insoluble fractions. Then, L-ascorbic acid was added in 300 ppm relative to the blend 5 mass-up amount, and the mixture was adjusted to pH 6.0 with sodium bicarbonate, and the obtained blended liquid was subjected to UHT sterilization at 133 to 135 0 C for 30 seconds, and then placed into a PET bottle and rapidly cooled to obtain a tea-based drink packed in a container. 10 [0105] (Evaluation for flavor of drink) The tea-based drink packed in a container (50C) prepared as described above and the extraction liquid (5oC) obtained during the process were drunk by 5 panellists, and 15 evaluations were conducted by the standards described below. 0: Absence of unpleasant odor A: Presence of slight unpleasant odor x: Presence of unpleasant odor [01063 20 (Evaluation for stability of drink) The tea-based drink packed in a container prepared as described above was stored at room temperature for 7 days, and the situation for sediments generation of the drink after storage was visually observed, and evaluations were 25 conducted by the standards as described below.

58 0: Absence of precipitate A: Presence of slight precipitate X: Presence of precipitate [0107] 5 (Total evaluation) The evaluations for the flavor in a cold state, the stability of the drink and the water color of the drink were generalized and the samples were collectively evaluated by the standards as described below. 10 [0108] = Total evaluation standards = 0: Good A: Somewhat good x: Poor 15 20 25 59 [0109] [Table 7] Oolong tea Black tea Conventional Present Conventional Present production production production production method method method method Evaluation Extraction o o 0 o for flavor liquid (Presence or Drink Absence of A0 A 0 unpleasant odor) Production time after 5 hours 1 hour 7 hours 1 hour withering Stability of drink A A A 0 Total evaluation A 0 A [0110] 5 It was found that both of the sample of oolong tea leaves and sample of black tea leaves according to the production method of the present invention, are shaped in a massive form in which plural tea leaves are gathered, and which has space in the inside. In addition, the 60 consolidation ratio of the tea leaves in such form was in a range of 0.85 to 0.95. In addition, it was found that according to the production method of the present invention, not only the 5 production time can be obviously shortened, but also the drinks obtained from the sample of oolong tea leaves and sample of black tea leaves obtained by the production method of the present invention, are good in points of the flavor (unpleasant odor) and the stability. 10 [0111] [Test 4] Drinks obtained from the tea leaves obtained from the production method of the present invention, were studied in comparison with drinks obtained from the tea leaves 15 obtained from conventional various production methods. [0112] <Sample A (Production method of the present invention)> Among live tea leaves (produced in Shizuoka 20 Prefecture, Yabukita species) plucked during the tea season of early May, live tea leaves having 0.2 to 2.0% of the theanine amount were selected, and the selected live tea leaves were treated with steaming for 30 seconds with zero pressure vapor using a continuous conveying belt-type 25 steamer. Then, a primary drying was conducted using the 61 primary drying device shown in Fig. 1 (0.3 mm gap between rollers) by placing the tea leaves under pressure to push and crush the tea leaves, and bringing the tea leaves into contact with heating rollers heated to 130 0 C for 20 seconds. 5 Then, rolling and shaping were conducted using a device shown in Fig. 2 (in regard to the pores of the plate, pores having 9.5 mm diameter were drilled in a ratio of 0.3 m 2 2 per I m , and the diameter of the conveying screw was 55 mm, and the length of the conveying screw was 250 mm) at a 10 rotation rate of the conveying screw of 230 rpm, for 20 seconds of the rolling and shaping time, and the temperature of the product was at 250C in the pressure feed, then secondary drying was under the condition of 80 0 C to obtain raw tea leaves (Sample A). 15 The thickness of the tea leaves (including the stem) was adjusted to 0.3 mm by regulating the gap between the two parallel heating rollers to 0.3 mm. [0113] <Sample B (No rolling and shaping)> 20 Similar procedures to those of Sample A were performed until the primary drying, and then the secondary drying was conducted under the condition of 800C to obtain raw tea leaves (sample B). [0114) 25 <Sample C (No primary drying)> 62 Similar procedures to those of Sample A were performed until the treatment of steam heating, and then the rolling, the shaping and the secondary drying were conducted similarly to those of Sample A to obtain raw tea 5 leaves (sample C). [0115] <Sample D (conventional steam production method)> Among live tea leaves (produced in Shizuoka Prefecture, Yabukita species) plucked during early May, 10 live tea leaves having 0.2 to 2.0% of the theanine amount were selected, and the selected live tea leaves were treated with steaming for 30 seconds with zero pressure vapor using a continuous conveying belt-type steamer. Then, the tea leaves were subjected to rough rolling, rolling, 15 secondary drying, refined rolling and drying similarly to conventional processes, to obtain raw tea leaves (Sample D). [0116] The temperature and the time in each process of rough rolling, rolling, secondary drying, refined rolling and 20 drying were set as follows according to a standard process: Rough rolling: 1100C and 5 minutes in the initial stage, and 80 0 C and 30 to 40 minutes in the intermediate and last stages Rolling: room temperature, 20 to 30 minutes 25 Secondary drying: 60 0 C, 20 minutes 63 Refined rolling: 90 0 C, 30 to 40 minutes Drying: 800C, 30 to 40 minutes [0117] <Sample E (Conventional production method of oven 5 roasting)> Among live tea leaves (produced in Shizuoka Prefecture, Yabukita species) plucked during early May, live tea leaves having 0.2 to 2.0% of the theanine amount were selected, and the selected live tea leaves were 10 subjected to oxidase deactivation by oven roasting using an oven roasting machine at 300 0 C for 20 minutes. Then, similar procedures to those of Sample D were conducted until the rough rolling to the drying, to obtain raw tea leaves (Sample E). 15 [0118] <Evaluation of drink obtained from sample> A tea-based drink packed in a container was prepared from each of the samples obtained, and evaluations for the flavor, the stability and the water color immediately after 20 production of the drink and after storage were evaluated as described below. [0119] (Preparation of tea-based drink packed in container) 10 g of each sample (raw tea leaves) was extracted 25 with 1000 ml of 700C distilled water for 3.5 minutes, and 64 the residue was removed with a mesh (150 mesh). The obtained extraction liquid was rapidly cooled to room temperature, and further subjected to centrifugation (7000 rpm, 10 minutes) to remove insoluble fractions. Then, 5 L-ascorbic acid was added in 300 ppm relative to the blend mass-up amount, and the mixture was adjusted to pH 6.0 with sodium bicarbonate, and the obtained blended liquid was subjected to UHT sterilization at 133 to 135 0 C for 30 seconds, and then placed into a PET bottle and rapidly 10 cooled to obtain a tea-based drink packed in a container. [0120] (Storage of tea-based drink packed in container) The tea-based drink packed in a container prepared as described above was stored at room temperature for 7 days. 15 [0121] (Evaluation for flavor of drink) The drink immediately after the production and the drink after storage were cooled to 5 0 C, and then drank by 5 panellists respectively, and evaluations for odor and taste 20 were conducted by the standards as described below. [0122] = Evaluation standard for Flavor = 1: Very good 2: Good 25 3: Somewhat poor 65 4: Poor [0123] (Evaluation for stability of drink) The situation for sediments generation of the drink 5 after storage was visually observed, and evaluations were conducted by the standards as described below. [0124] = Evaluation standards for stability = +++: Large precipitate 10 ++: Some precipitate +: Slight precipitate -: No precipitate [0125] (Evaluation for water color of drink) 15 The drink immediately after the production and the drink after storage were visually observed, and the change of the water color was evaluated by the standards as described below. [0126] 20 = Evaluation standard for water color = 1: Very excellent 2: Excellent 3: Slightly reddish 4: Brownish discoloration 25 [0127](Total evaluation) 66 The evaluations for the flavor in a cold state, the stability of the drink and the water color of the drink were generalized and the samples were collectively evaluated by the standards as described below. 5 [0128] = Total evaluation standards = 0: Very excellent 0: Excellent A : Somewhat Inferior 10 x: Inferior [01291 [Table 81 Sample No. A B C D E Immediately after Evaluation for 1 3 3 1 1 production flavor After storage 1 3 3 2 2 Evaluation for Immediately after stability of production drink After storage - - + +++ +++ Evaluation for Immediately after 1 2 3 1 1 water color of production drink After storage 2 2 3 3 2 Total Evaluation @ A A A A 67 [0130] It was found that Sample A obtained according to the present invention can produce a tea-based drink packed in a 5 container that scored higher in points for the flavor, the stability and the water color in comparison to Samples B to E obtained by other production methods. [0131] [Test 5] 10 Aracha teas 1 to 5 were prepared, and the moisture rate was measured, and sensory evaluations for luster of color and flavor were conducted. [0132] (Steamed tea leaves) 15 Live tea leaves were steamed using a conveying belt type steamer with zero pressure vapor for 30 seconds and then these live tea leaves were blown to be cooled to room temperature in order to prepare steamed tea leaves. The moisture rate of these steamed tea leaves was measured with 20 ambient-pressure dry method, and the average value of five time measurements was 79.6%. [0133] (Aracha tea 1) The steamed tea leaves described above were loaded 25 and unraveled on a vibration conveyor shown in Fig. 3, and 68 the unraveled steamed tea leaves were put into the gap of rolls of the device shown in Fig. 1, to reduce the moisture rate of the steamed tea leaves. These steamed tea leaves were further subjected to rolling, secondary drying and 5 refined rolling, and then drying at 80 0 C until the core water (moisture in the core of leaves) in the steamed tea leaves came out, to prepare an Aracha tea. For the vibration conveyor used, the length of the conveying board was set to 2 m, and vibration of 10 mm 10 amplitude was applied at 600 times/minute. In addition, for the rolls of the device used, the diameter was 1000 mm, the gap width was 0.3 mm, the temperature on the peripheral surface was 1200C, and the rotation number was 2.2 rpm. The heating time measured was about 20 seconds. 15 [0134] (Aracha tea 2) The steamed tea leaves described above were loaded and unraveled on a vibration conveyor shown in Fig. 3, and the unraveled steamed tea leaves were loaded on a metal 20 board heated to 1201C for 20 seconds, to reduce the moisture rate of the steamed tea leaves. These steamed tea leaves were further subjected to rolling, secondary drying and refined rolling, and then drying at 80"C until the core water (moisture in the core of leaves) in the steamed tea 25 leaves came out, to prepare an Aracha tea.

69 For the vibration conveyor used, the length of the conveying board was set to 2 m, and vibration of 10 mm amplitude was applied at 600 times/minute. [0135) 5 (Aracha tea 3) The steamed tea leaves described above were put into the gap of rolls of the device shown in Fig. 1 without being unraveled, to reduce the moisture rate of the steamed tea leaves. These steamed tea leaves were further 10 subjected to rolling, secondary drying and refined rolling, and then drying at 800C until the core water (moisture in the core of leaves) in the steamed tea leaves came out, to prepare an Aracha tea. For the rolls of the device used, the diameter was 15 1000 mm, the gap width was 0.3 mm, the temperature on the peripheral surface was 120 0 C, and the rotation number was 2.2 rpm. The heating time measured was about 20 seconds. [0136] (Aracha tea 4) 20 The steamed tea leaves described above were loaded on a metal board heated to 1200C for 20 seconds without being unraveled, to reduce the moisture rate of the steamed tea leaves. These steamed tea leaves were subjected to rolling, secondary drying, refined rolling, and then drying at 801C 70 until the core water (moisture in the core of leaves) in the steamed tea leaves came out, to prepare an Aracha tea. [0137] (Aracha tea 5) 5 The steamed tea leaves described above were subjected to tea leaf limping, and rough rolling, and further to rolling, secondary drying and refined rolling, and then drying at 80 0 C until the core water (moisture in the core of leaves) in the steamed tea leaves came out, to prepare 10 an Aracha tea. [0138] (Moisture rate) For Aracha teas 1 to 5, the moisture rate (%) of steamed tea leaves discharged from the rolls was measured 15 with ambient-pressure dry method, and the average value of five time measurements and the standard deviation (STD) were calculated. The results are shown in Table 9. [0139] (Evaluation for luster of color) 20 The luster of color of Aracha teas 1 to 5 were visually evaluated, and 5 step evaluations as described below were conducted wherein those of bright green color were given "5", Very good, and those of being reddish, darkish and stained were given "i", Poor. The results are 25 shown in Table 9.

71 5: Very good 4: Good 3: Fair 2: Somewhat poor 5 1: Poor [0140] (Evaluation for flavor) Using Aracha teas 1 to 5, 200 ml of 1000C hot water was added to 3 g of each of the Aracha teas, and the Aracha 10 tea was extracted for 60 seconds, and evaluation for the flavor was conducted by tasting the extraction liquid. 10 Step evaluations as described below were conducted wherein those, which are moderately extracted and have a well balanced taste between deliciousness and bitterness, were 15 given 111011, Very good, and those having an unusual odor such as stuffy odor and those extracted insufficiently or weakly were given "1", Poor, The results are shown in Table 9. [0141] 20 (Total evaluation) The total points of the luster of color and the flavor were calculated, and total evaluations were conducted in which those of 12 or higher points were given "0", those of 9 points to 11 points were given "O", those 25 of 6 points to 8 points were given "Al, and those of 5 or 72 less points were given "x". The results are shown in Table 9. [01421 [Table 9] Aracha teaAracha teaAracha tea Aracha tea Aracha tea 2 3 4 5 Unraveling Presence Presence Absence Absence Pushing and Presence Absence Presence Absence Crushing 30 minutes (tea leaf Heating time 20 Seconds 20 Seconds 20 Seconds 20 Seconds limping+ro lling) Average Average Average Average Average Moisture STD STD STD STD STD rate 49,6 1.09 59,71 4.15 48,9 7.71 58,5 7.58 59.9 2.35 Luster of 5 2 3 1 3 color Flavor 9 4 6 3 8 Sum 14 6 9 4 11 Total @ A 0 x 0 evaluation 5 [01431 73 (Result) Aracha tea 1 was good both in the luster of color and in the flavor. It was found out that Aracha tea 2 had a high 5 moisture rate and was inferior in the luster of color and the flavor as a result of not pushing or crushing the steamed tea leaves, and a hard-to-dry portion remained. It was found out that Aracha tea 3 had a high variation of the moisture rate, and was fair as a result of 10 not unraveling the steamed tea leaves. It was found out that Aracha tea 4 had a high moisture rate and a high variation of the moisture rate, and was inferior in the luster of color and the flavor as a result. 15 Aracha tea 5 was relatively good in the luster of the color and in the flavor, but it took a longer time to be extracted. [0144] [Test 6] 20 With change of the heating temperature and the heating time, changes of sensory evaluations for the luster of the color and the flavor, and the moisture rate were measured. [0145] 25 (Preparation of Aracha tea) 74 Live tea leaves were steamed using a conveying belt type steamer with zero pressure vapor for 30 seconds and then the live tea leaves were blown to be cooled to room temperature in order to prepare steamed tea leaves. The 5 moisture rate of these steamed tea leaves was measured with ambient-pressure dry method, and the average value of five time measurements was 79.6%. These steamed tea leaves were loaded and unraveled on a vibration conveyor shown in Fig. 3, and the unraveled steamed tea leaves were put into the 10 gap of rolls of the device shown in Fig. 3, to reduce the moisture rate of the steamed tea leaves. These steamed tea leaves were further subjected to rolling, secondary drying and refined rolling, and then drying at 801C until the core water (moisture in the core of leaves) in the steamed tea 15 leaves came out, to prepare an Aracha tea. For the vibration conveyor used, the length of the conveying board was set to 2 m, and vibration of 10 mm amplitude was applied at 600 times/minute. In addition, for the rolls of the device used, the diameter was 1000 mm, 20 the gap width was 0.3 mm, the temperature on the peripheral surface was set to those shown in Table 10 or Table 11 below, and the heating time was adjusted to those shown in Table 10 or Table 11 below by adjustment of the rotation number. 25 [0146] 75 (Evaluation) For the Aracha teas prepared, sensory evaluations for the luster of the color and the flavor, and total evaluations were conducted in the same manner as those of 5 Test 1. In addition, the moisture rate (%) of steamed tea leaves discharged from the rolls was measured. The results are shown in Table 10 or Table 11. 10 15 20 25 76 [01471 [Table 103 95C 100*C 1109C 120C 130C 140C 150C 160C 165C Luster of the color 1 2 2 2 2 2 2 3 1 Flavor 2 4 7 7 7 7 6 5 2 0 U w Sum 3 6 9 9 9 9 8 8 3 Total evaluation x A 0 0 0 0 A A x Luster of the color 1 2 3 5 5 4 3 2 1 o Flavor 2 5 6 9 8 8 5 4 2 Sum 3 7 9 14 13 12 8 6 3 Total evaluation x A @ @ @ 0 A x Luster of the color 2 2 4 5 5 5 3 2 1 o Flavor 2 6 6 9 8 7 5 4 1 Sum 4 8 10 14 13 12 8 6 2 Total evaluation x A O @ @ @ x Luster of the color 2 3 4 4 3 3 3 2 1 o Flavor 2 5 7 7 7 6 5 4 1 Sum 4 8 11 11 10 9 8 6 2 Total evaluation x A 0 0 0 0 A A x Luster of the color 1 1 1 1 1 1 1 1 1 0 Flavor 3 4 4 3 2 1 1 1 1 Sum 4 5 5 4 3 2 2 2 2 Total evaluation x x x x x x x x x 5 77 [0148] [Table 11] 95 0 C 1000C 110 0 C120 0 C130 0 C1400c 1500C 160 0 C 1650 5 Seconds 76.2 69.4 67.5 65.2 63.1 52.4 41.6 35.5 29.4 10 Seconds 73.3 58.5 54.9 50.5 46.3 41.4 36.4 31.6 26.8 20 Seconds 72.8 57.3 51.2 46.6 41.2 37.5 33.8 28.5 23.1 30 Seconds 71.4 51.4 45.1 41.2 35.8 33.5 31.1 24.9 18.6 40 Seconds 70.9 42.8 37.4 26.7 18.4 16.3 14.1 12.4 10.7 [0149] 5 (Result) It was found that the Aracha tea obtained by heating the steamed tea leaves at a range of 100 0 C to 160 0 C for 5 seconds to 30 seconds was excellent in the luster of the color and the flavor. 10 [0150] [Test 7] Aracha teas 1 to 9 were prepared, and sensory evaluations for the luster of the color and the flavor were conducted. 15 [0151] (Device) The device shown in Fig. 2 was used in preparation of Aracha teas 1 to 7.

78 At this time, the cylindrical portion had 250 mm length and 55 mm diameter, and the screw blade was a spiral blade having 200 mm length, 55 mm outer diameter, and 110* angle of inclination with respect to the core rod. In 5 addition, the screw blade was subjected to rotation at 230 rpm of the rotation number. The extrusion board used was those shown below respectively. [0152] 10 (Raw tea leaves) For the raw tea leaves, live tea leaves were steamed using a conveying belt-type steamer with zero pressure vapor for 30 seconds and then were blown to be cooled to room temperature in order to prepare steamed tea leaves, 15 These steamed tea leaves were subjected to tea leaf limping and rough rolling, and 1200 g of the rough rolling-treated tea leaves were used as raw tea leaves. [0153] (Aracha tea 1) 20 Aracha tea 1 was obtained by pressing rolled raw tea leaves to strip the tea leaves, extruding and cutting the stripped raw tea leaves into a long and thin form in order to shape them into a bead form, and dry them. Specifically, the device described above was fitted 25 with an extrusion board in which pores having 9.5 mm 79 diameter were formed in a ratio of 0.3 M 2 per 1 M 2 , and the raw tea leaves were put into the inlet of this device. The raw tea leaves were discharged through the pores of the extrusion board and subjected to drying at 80 0 C for 60 5 minutes, to prepare Aracha tea 1. At this time, the procedures were conducted for about 20 seconds from the input into the device to the discharge, while maintaining the temperature of the raw tea leaves at about 30 0 C using dry ice. 10 [0154] (Aracha tea 2) Aracha tea 2 was obtained by extruding and cutting the rolled raw tea leaves into a long and thin form in order to shape them into a bead form, and dry them. 15 Specifically, first, the device described above was not fitted with an extrusion board, and the raw tea leaves were put into the inlet of this device, and raw tea leaves discharged from the outlet were collected. Then, these raw tea leaves were put into a cylindrical container in which 20 an extrusion board, in which pores were drilled having a 9.5 mm diameter in a ratio of 0.3 m 2 per 1 M 2 , was disposed on the apex portion, and the raw tea leaves were pressed and extruded into a long and thin form through the pores of the extrusion board, and they were cut with scissors to be 25 shaped into a bead form. These shaped raw tea leaves were 80 subjected to drying at 80 0 C for 60 minutes to prepare Aracha tea 2. At this time, the procedures were performed while maintaining the temperature of the raw tea leaves at about 5 301C using dry ice. [0155] (Aracha tea 3) Aracha tea 3 was obtained by pressing and striping the rolled raw tea leaves and drying them. 10 Specifically, the device described above was fitted with an extrusion board having no pores on the apex portion of the cylindrical portion, and the raw tea leaves were put into the inlet of this device, and the extrusion board was released after about 20 seconds and the raw tea leaves were 15 taken off, and these raw tea leaves were subjected to drying at 800C for 60 minutes to prepare Aracha tea 3. At this time, the procedures were performed while maintaining the temperature of the raw tea leaves at about 30 0 C using dry ice. 20 [0156] (Aracha tea 4) Aracha tea 4 was obtained by drying the rolled raw tea leaves. Specifically, the device described above was not 25 fitted with an extrusion board, and the raw tea leaves were 81 put into the inlet of this device, and raw tea leaves discharged from the outlet were subjected to drying at 800C for 60 minutes to prepare Aracha tea 4. At this time, the procedures were conducted for about 5 20 seconds from the input into the device to the discharge, while maintaining the temperature of the raw tea leaves at about 300C using dry ice. [0157] (Aracha tea 5) 10 Aracha tea 5 was obtained by pressing and striping the raw tea leaves and drying them. Specifically, the raw tea leaves were previously put into the apex portion of the cylindrical portion of the device described above, and this device was fitted with an 15 extrusion board having no pores, and the screw blade was subjected to rotation for about 20 seconds, and then the extrusion board was released and the raw tea leaves were taken off, and the raw tea leaves taken off were subjected to drying at 80 0 c for 60 minutes to prepare Aracha tea 5. 20 At this time, the procedures were performed while maintaining the temperature of the raw tea leaves at about 301C using dry ice. [0158] (Aracha tea 6) 82 Aracha tea 6 were obtained by pressing and stripping the raw tea leaves, extruding and cutting the stripped raw tea leaves into a long and thin form in order to shape them into a bead form, and dry them. 5 Specifically, the raw tea leaves were previously put into the apex portion of the cylindrical portion of the device described above, and this device was fitted with an extrusion board, in which pores were drilled having a 9.5 mm diameter in a ratio of 0.3 m 2 per 1 M 2 , and the screw 10 blade was subjected to rotation for about for 20 seconds, and the raw tea leaves discharged through the pores of the extrusion board were subjected to drying at 800C for 60 minutes, to prepare Aracha tea 6. At this time, the procedures were performed while 15 maintaining the temperature of the raw tea leaves at about 301C using dry ice. [0159] (Aracha tea 7) Aracha tea 7 was obtained by extruding and cutting 20 the raw tea leaves into a long and thin form in order to shape them into a bead form, and dry them. Specifically, the raw tea leaves were put into a cylindrical container in which an extrusion board, in which pores were drilled having a 9.5 mm diameter in a ratio of 25 0.3 M 2 per 1 M 2 , was disposed on the apex portion, and the 83 raw tea leaves were pressed and extruded backward into a long and thin form through the pores of the extrusion board, and they were cut with scissors to be shaped into a bead form, and these shaped raw tea leaves were subjected to 5 drying at 80 0 C for 60 minutes to prepare Aracha tea 7. At this time, the procedures were performed while maintaining the temperature of the raw tea leaves at about 300C using dry ice. [0160] 10 (Aracha tea 8) The raw tea leaves were subjected to rolling for 30 minutes, and further subjected to secondary drying and refined rolling, and then drying at 80 0 C for 60 minutes to prepare Aracha tea 8. 15 [0161] (Aracha tea 9) The raw tea leaves were subjected to rolling for 30 minutes, and then drying at 80 0 C for 60 minutes to prepare Aracha tea 9. 20 [0162] (Evaluation for luster of the color) The luster of the color of Aracha teas 1 to 9 were visually evaluated and 5 step evaluations as described below were conducted wherein those of bright green color 25 were given 11511, Very good, and those of being reddish, 84 darkish and stained were given "1", Poor. The results are shown in Table 12. 5: Very good 4: Good 5 3: Fair 2: Somewhat poor 1: Poor [0163] (Evaluation for flavor) 10 Using Aracha teas 1 to 9, 200 ml of 100 0 C hot water was added to 3 g of each of the Aracha teas, and the Aracha tea was extracted for 60 seconds, and evaluation for the flavor was conducted by tasting the extraction liquid. 10 Step evaluations as described below were conducted wherein 15 those, which were moderately extracted and had a well balanced taste between deliciousness and bitterness, were given "10", Very good, and those having an unusual odor such as stuffy odor and those extracted insufficiently or weakly were given "1", Poor. The results are shown in 20 Table 12. [0164] (Total evaluation) The total points of the luster of the color and the flavor were calculated, and total evaluations were 25 conducted in which those of 12 or higher points were given 85 "" , those of 9 points to 11 points were given "o", those of 6 points to 8 points were given "A"l, and those of 5 or less points were given "x". The results are shown in Table 12. 5 [0165] [Table 12] Aracha Aracha Aracha Aracha Aracha Aracha Aracha Aracha Aracha tea8 tea 1 tea 2 tea 3 tea 4 tea5 tea6 tea7 tea9 Rolling Presence Presence Presence Presence Absence Absence Absence Rolling for 30 Unraveling Presence Absence Presence Absence Presence Presence Absence Seconds-Secon Rolling dary for 30 Shaping Presence Presence Absence Absence Absence Presence Presence rollingRef in seconds ed rolling Luster of the 4 3 2 1 1 2 1 2 2 color Flavor 10 4 2 2 2 6 4 8 6 rd Sum 14 7 4 3 3 8 5 10 8 Total evaluati @ A x x x x 0 on 86 [01661 (Result) It was found that Aracha tea 1 was good both in the luster of the color and in the flavor and was better than 5 Aracha tea 8. [0167] [Test 8] With a change of the time from the input of the raw tea leaves into the device described above to the discharge 10 of the raw tea leaves, evaluations for the changes of the luster of the color and the flavor were measured. [0168] (Aracha tea) The device described above was fitted with an 15 extrusion board, in which pores of a 9.5 mm diameter were formed in a ratio of 0.3 m 2 per 1 M 2 , and the raw tea leaves were put into the inlet of this device, and the discharged raw tea leaves were subjected to drying at 800C for 60 minutes, to prepare an Aracha tea. 20 At this time, the procedures from the input into the device to the discharge were conducted for the time shown in Table 13, while maintaining the temperature of the raw tea leaves at about 300C using dry ice. Using this Aracha tea, evaluations for the luster of 25 the color and the flavor, and total evaluations were 87 conducted in the same manner as those of Test 1. The results are shown in Table 13. [0169] [Table 13) Luster of the Total Time Flavor Sum color evaluation 3 Seconds 2 1 3 x 5 Seconds 4 5 9 0 10 Seconds 4 7 11 0 20 Seconds 3 9 12 @ 30 Seconds 2 6 8 A 35 Seconds 1 4 5 x 40 Seconds 1 2 3 x 5 [0170] (Result) It was found that the luster of the color and the flavor were excellent when performing the procedures in the 10 range of 5 seconds to 30 seconds. [0171] [Test 9] With a change of the temperature of the steamed tea leaves from the input of the raw tea leaves into the device 15 described above to the discharge of the raw tea leaves, 88 evaluations for the changes of the luster of the color and the flavor were measured. [0172] (Aracha tea) 5 The device described above was fitted with an extrusion board, in which pores were drilled having a 9.5 mm diameter in a ratio of 0.3 M 2 per 1 m 2 , and the raw tea leaves were put into the inlet of this device, and the discharged raw tea leaves were subjected to drying at 80 0 C 10 for 60 minutes, to prepare an Aracha tea. At this time, the procedures from the input into the device to the discharge was conducted for about 20 seconds, while maintaining the temperature of the raw tea leaves at the temperature shown in Table 14. The adjustment of the 15 temperature was performed with adjustment of the input amount of dry ice. Using this Aracha tea, evaluations for the luster of the color and the flavor, and total evaluations were conducted in the same manner as those of Test 1. The 20 results are shown in Table 14. 25 89 [0173] [Table 14] Luster of the Total Temperature Flavor Sum color evaluation OC 2 2 4 x 50C 5 5 10 0 10 0 C 5 6 11 0 200C 5 8 13 @ 300C 5 8 13 @ 400C 3 5 8 A 500C 1 4 5 x [0174] 5 (Result) It was found that the luster of the color and the flavor were excellent when performing the procedures in the range of 5 to 40 0 C in terms of the temperature of the raw tealeaves. 10 [01753 (Test 10] With a change in the diameter of the pore in the extrusion board fitted in the device described above, evaluations for the changes of the luster of the color and 15 the flavor were measured.

90 [0176] (Aracha tea) The device described above was fitted with an extrusion board, in which pores having a diameter shown in 5 Table 15 were formed in a ratio of 0.3 m 2 per 1 m2, the raw tea leaves were put into the inlet of this device, and the discharged raw tea leaves were subjected to drying at 80 0 C for 60 minutes, to prepare an Aracha tea. At this time, the procedure from the input of the raw 10 tea leaves into the device to the discharge were conducted for about 20 seconds, while maintaining the temperature of the raw tea leaves at about 30 0 C using dry ice. Using this Aracha tea, evaluations for the luster of the color, and the flavor, and total evaluations were 15 conducted in the same manner as those of Test 1. The results are shown in Table 15. 20 25 91 10177] [Table 15] Diameter of Luster of the Total Flavor Sum pore (mm) color evaluation 2.4 2 2 4 X 3.2 3 4 7 A 4.8 3 5 8 A 6.4 4 8 12 @ 9.5 4 9 13 @ 12.8 4 9 13 16.0 4 7 11 0 19.0 4 4 8 22.0 4 1 5 x [0178] 5 (Result) It was found that when the diameter of the pores in the extrusion board were 3.2 mm to 19.0 mm, the luster of the color and the flavor were excellent.

Claims

3. The method for producing tea leaves according to claim i or 2, wherein during the primary drying process the tea leaves are pressurized such that the thickness of the tea leaves is between 0,1 to 0.4mm. 25 4. The method for producing tea leaves according to any one of claims i to 3 wherein the tea leaves are supplied to 93 the primary drying process using a vibration conveyor that vibrates in a longitudinal direction.
5. The method for producing tea leaves according to any one of claims i to 4, wherein the tea leaves are extruded 5 and cut in order to shape the tea leaves, by pressure feeding the tea leaves through the pore containing plate for 5 to 30 seconds with a conveying screw, and wherein the pores of the plate have a diameter of between 3.2 to 19.0mm, C. The method for producing tea leaves according to claim 10 5, wherein the temperature of the tea leaves is cooled to be 40 0 C or less during the rolling and shaping process.
7. The method for producing tea leaves according to any one of claims i to 6, wherein after at least one of the primary drying process and the rolling and shaping process, 15 the tea leaves are conveyed to the next processing step in a tube by airflow.
8. The method for producing ta leaves according to any of claims 1 to 7, wherein the moisture content of the tea leaves after the secondary drying process is 5 to 10 mass%. 20 ITO EN LTD WATERMARK PATENT AND TRADE MARKS ATTORNEYS P35284AU00