JP2018139581A - Green tea beverage containing crushed tea leaves - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a green tea beverage having a reduced feeling of roughness derived from the crushed tea leaves and a method for producing the same, even though the crushed tea leaves are contained. SOLUTION: (A) contains 0.7 to 100 ppb of hexanal, (B) turbidity is 0.05 to 2.0, and (C) 90% integrated particle size (D90) of crushed tea leaves in a beverage. ) Is 10 to 80 μm, and the beverage contains crushed tea leaves. [Selection diagram] None

Description

  The present invention relates to a green tea beverage containing ground tea leaves.

  Conventionally, beverages containing insoluble solids containing a large amount of powder have a problem of feeling powdery and rough when drinking. As countermeasures against such problems, there are methods to improve by processing in the manufacturing process such as emulsification processing and homogenization processing, methods to make substances that cause powderiness finer in advance, and the feeling of roughness is reduced. A method of blending possible components has been practiced.

  For example, in the case of a green tea beverage blended with pulverized tea leaves such as pulverized green tea leaves (for example, matcha tea), a method of reducing the graininess of the insoluble matcha tea to make the grain size finer (Patent Document 1, Patent Document 2), A method of controlling the particle size and distribution of powdered green tea so that the ratio of the number of particles having a particle diameter of 7 μm or more and 20 μm or less is 60% to 90% to reduce the feeling of roughness while maintaining the green tea aroma (Patent Document 3 ), A method for adjusting the theanine and / or glutamic acid concentration to a specific range to reduce the rough feeling of the tea leaf-derived particles contained in a high concentration (Patent Document 4), reducing the particle size of green tea, and containing glyceroglycolipid A method (Patent Document 5) and the like for reducing the feeling of roughness by making the above have been proposed.

  On the other hand, aliphatic aldehydes such as hexanal are known as flavor inhibitors in foods and beverages (Patent Documents 6 and 7). Patent Document 6 discloses an oolong tea beverage in which hexanal and 2,4-heptadienal exhibiting an oxidative odor and a blue odor that impair the fresh flavor are limited to a predetermined content (20.0 ppb or less, preferably 0 to 10.0 ppb). It is disclosed. Moreover, although there is no description regarding the effect of hexanal, the lady to drink tea which contains hexanal by the density | concentration of 26 ppb is also disclosed (patent document 8). As a method for improving the flavor of foods and drinks using hexanal, it has been proposed to use for reducing acetic acid odor in acetic acid-containing foods and beverages such as vinegar beverages and soups (Patent Document 9).

JP-A-10-234301 WO2004 / 110161 pamphlet JP 2014-68635 A JP 2017-000071 A JP 2014-68636 A Japanese Patent Laid-Open No. 2006-140305 Japanese Patent No. 5955030 Special table 2009-523016 Japanese Patent No. 5368843

  An object of the present invention is to provide a green tea beverage and a method for producing the same, which have a reduced feeling of roughness derived from the ground tea leaves, despite containing ground tea leaves.

The present inventors diligently studied to solve the above problems. As a result of studying various ingredients to reduce the feeling of roughness caused by ground tea leaves by means of blending in order to avoid complicated manufacturing processes, insoluble ground tea leaves are included by adding hexanal, an aroma component. However, it has been found that it is difficult to feel a rough feeling in the mouth during drinking, and the present invention has been completed. The present invention includes, but is not limited to, the following.
(1) A green tea beverage containing ground tea leaves and satisfying the following conditions (A) to (C);
(A) Hexanal concentration in the beverage is 0.7-100 ppb
(B) The turbidity of the beverage is 0.05 to 2.0
(C) The 90% cumulative particle diameter (D ₉₀ ) of the ground tea leaves in the beverage is 10 to 80 μm.
(2) The beverage according to (1), which is a packaged beverage.

  According to the present invention, a green tea beverage having a reduced roughness is obtained despite containing insoluble ground tea leaves. This green tea beverage can fully enjoy the richness and deep taste of ground tea leaves.

First, terms used in this specification will be described.
“Turbidity” means absorbance OD ₆₈₀ at ₆₈₀ nm obtained after filling a beverage in a 500 mL PET bottle to 20 ° C., stirring (shaking up and down 10 times) and standing for 10 seconds.

“Tea leaf” means a tea-processed leaf obtained from a plant of Camellia sinensis (L) O. Kuntze. In general, when making green tea, firstly, the fresh tea leaves after picking are made into crude tea through each process of steaming heat treatment → coarse cocoon → spinning → medium cocoon → sewing → drying. Further, this crude tea becomes a finished tea through the steps of sieving, cutting, fire-drying, selection, combination, and assembly. The tea leaves referred to in the present invention are those obtained after the above-mentioned process for fresh tea leaves belonging to the Camellia family Camellia, such as rough tea, sencha, gyokuro, kabusecha, strawberry tea, bancha, hojicha, etc. All of fermented tea is included. “Crushed tea leaves” means powdered tea leaves such as crushed green tea leaves. It consists of particles insoluble in water, and its shape is not particularly limited, and includes fibrous ones.

  “Green tea beverage” means a beverage containing tea leaf extract as a main component extracted from tea leaves with an aqueous solution to which water, hot water, or an extraction aid is added. In addition to Yabukita seeds, the tea leaves that are the raw materials for extraction include plant varieties suitable for the preparation of green tea such as Yutaka Midori, Okumidori, Samidori, Sayaka Kaori, Asatsuyu, Okuhikari, Samidori, and Goko. included.

“Roughness” is a texture that feels rough and unpleasant when put in the mouth, and is a physical texture by containing insoluble solids such as ground tea leaves.
“Body” means a rich and deep taste.

“Retro nasal aroma” refers to the scent that comes back from the throat through the nose after swallowing a drink.
In the present specification, “ppb” represents a concentration of mass / volume (w / v).
(Tea drink)
The green tea beverage of the present invention contains crushed tea leaves. Turbidity can be used as an index for the content of ground tea leaves, and (B) turbidity in the beverage of the present invention is 0.05 to 2.0, preferably 0.2 to 1.5, more preferably 0. .3 to 1.2, more preferably 0.4 to 1.0.

In general, in green tea beverages containing ground tea leaves, the larger the particle size of the ground tea leaves in the beverage, the stronger the taste of itself, but there is a tendency for the feeling of roughness to be strong. On the other hand, the smaller the particle size of the crushed tea leaves in the beverage, the smoother the texture becomes, but the flavor of the crushed tea leaves tends not to be felt. From the viewpoint of flavor and texture, the 90% cumulative particle size (D90) of the ground tea leaves contained in the beverage of the present invention is preferably 10 μm or more, more preferably 20 μm or more, and even more preferably 25 μm or more. Moreover, 80 micrometers or less are preferable, 40 micrometers or less are more preferable, and 30 micrometers or less are further more preferable. Here, the 90% cumulative particle diameter (D90) is measured by the method of D90 measured with a laser diffraction type particle size distribution measuring device, and the particle diameter includes 90% from the smallest particle in volume fraction. Means. The particle size of the crushed tea leaves can be adjusted by methods well known in the art. Specifically, grinding method (wet grinding, dry grinding), type of grinding machine (stone mill, mill, mixer, homogenizer, line mixer, emulder, milder, chopper, pulper fisher, etc.), grinding pressure, supply amount / speed, It can be adjusted by appropriately setting the grinding time and the like.

As the pulverized tea leaves, one or more, preferably a plurality of types of pulverized green tea leaves can be used in combination.
The present invention is characterized in that, in a green tea beverage containing ground tea leaves, by adding a specific amount of (A) hexanal, which is a scent component, the feeling of roughness caused by insoluble ground tea leaves is reduced. It has been found for the first time by the present inventors that the texture is improved by using hexanal which is known as an aroma component and a flavor inhibiting substance.

  The (A) hexanal concentration in the green tea beverage of the present invention is 0.7 ppb or more, preferably 2.0 ppb or more, from the viewpoint of exerting the effect of the present invention that the rough feeling derived from ground tea leaves is reduced. Yes, more preferably 3.0 ppb or more. The higher the concentration of hexanal, the higher the effect of reducing the roughness. On the other hand, if the hexanal concentration in the green tea beverage is significantly higher than 100 ppb, the blue odor of hexanal may become too strong to be suitable for drinking. From the viewpoint of effect and flavor, the upper limit of the concentration of hexanal in the beverage is 100 ppb, preferably 30 ppb or less, more preferably 19 ppb or less. In addition, the hexanal density | concentration in a green tea drink can be measured using the gas chromatography (GC / MS) with a mass spectrometer.

  Hexanal may be a chemically synthesized product, and it is possible to adjust the concentration in the green tea beverage using natural food materials such as essential oils. In addition, you may use the food raw material which contains many of these components. As such a food material, a green tea leaf extract containing hexanal can be exemplified as a preferred embodiment from the viewpoint that the effects of the present invention can be easily enjoyed. Examples of green tea leaves containing hexanal include hardened tea leaves such as lightly steamed, one tea cut number and autumn / winter number.

Among the green tea beverages of the present invention, in the green tea beverage containing a relatively large pulverized tea leaf in which the 90% cumulative particle size (D90) of the pulverized tea leaf in the beverage is 20 μm or more, by adding hexanal as described above, In addition to reducing the feeling of roughness, it also has the effect of enhancing the retronazar aroma, so that it becomes a beverage that can taste the lingering taste of green tea.
(Other ingredients)
As described above, a green tea beverage containing a large crushed tea leaf having a 90% cumulative particle size (D90) of 20 μm or more is one of the preferred embodiments of the green tea beverage of the present invention from the viewpoint of enhancing retronasal. In such a beverage, in particular, when (D) linalool is contained in addition to (A) hexanal, retronasal is more noticeable. The preferred linalool concentration is 3.5 to 100 ppb, preferably 3.5 to 30 ppb, 4.0 to 25 ppb, more preferably 5.0 to 20 ppb, and still more preferably 6.0 to 20 ppb. . In addition, the linalool density | concentration in a ground tea leaf containing drink can be measured using the gas chromatography with a mass spectrometer (GC / MS). As the linalool, a chemically synthesized product may be used, and the concentration in the ground tea leaf-containing beverage can be adjusted using a natural food material such as essential oil. In addition, you may use the food raw material which contains many of these components. Examples of such food materials include tea leaf extracts obtained from Camellia family plants. Examples of tea leaves containing linalool include Assam seeds (see Patent Document 8), deep-steamed tea, and the like. Among these, deep-steamed tea is preferably used because the effects of the present invention are easily transferred.
(Packed green tea beverage)
The green tea beverage of the present invention has a high drinkability and can be drunk in a large amount at a stroke in order to heal thirst. The green tea beverage of the present invention can be provided in the form of a packaged beverage having a capacity of 350 mL to 2000 mL, preferably 500 mL to 1000 mL.

  Containers used are molded containers (so-called PET bottles) mainly composed of polyethylene phthalate, metal cans, paper containers combined with metal foils and plastic films, bottles and the like, as in general beverages. A transparent container such as a PET bottle is an example of a preferable container because it can enjoy the appearance of dark turbid tea, which is a feature of the present invention.

  In addition, a green tea beverage containing a large crushed tea leaf having a 90% cumulative particle size (D90) of 20 μm or more has a feature of being able to feel a strong retronazar aroma, and therefore has a narrow opening such as a PET bottle. Suitable for packing into containers that can be drunk directly.

A container having a narrow opening means a container having an area of an opening serving as a drinking mouth of 1200 mm ² or less, preferably 1000 mm ² or less, more preferably 900 mm ² or less, and particularly preferably 800 mm ² or less. As such a beverage container with a narrow opening, a PET bottle or bottle can with a cap (φ28 mm, φ38 mm), a partial open-end can lid such as a pull tab type or a steion tab type that opens only a part of the lid Aluminum cans and steel cans with paper, paper packs with straws, chilled cups with straws. Usually, when a beverage is packed in a container with a narrow opening such as a PET bottle or a bottle can, the scent from the surface of the beverage is higher than when a container with a wide opening such as a cup is used. Although it is difficult to enter directly into the nose, the scent tends to be weak, but the green tea beverage of the present invention can be used to brew a green tea beverage brewed in a teapot even when packed in a narrow container with an opening. You can feel the fresh scent of green tea just like when you drank it.

EXAMPLES Hereinafter, although an Example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this.
(Quantification method of aroma components in beverages)
The concentration (ppb) of hexanal and linalool in the beverage (sample solution) was measured by the following method.

10 ml of the sample solution was added to a vial (capacity 20 ml), 3 g of NaCl was added, and the solution was introduced into GCMS (manufactured by Agilent) by the MVM (Multi Volatile Method) method using MPS manufactured by Gester. Analysis was performed under the following conditions.
-Equipment: GC: GC7890B manufactured by Agilent Technologies
MS: 5977A made by Agilent Technologies
HS: Gestel MPS,
Tube: Tenax TA, Carbon bx1000
・ Column: HP-INNOWAX 60m x 0.25mmi.d. Df = 0.25μm
・ Quantitative ions: hexanal 56.0m / z, linalool 93m / z
・ Temperature condition 40 ℃ (4min) ～ 5 ℃ / min ～ 260 ℃
・ Carrier gas flow rate He 1.5ml / min ・ Injection method: Splitless ・ Ion source temperature 260 ℃
1. Preparation of ground tea leaf-containing liquid Matcha tea produced by grinding tea with a stone mill is suspended in about 20 times the amount of water, and this suspension is treated with a high-pressure homogenizer (continuous) at a pressure of 10 MPa and then centrifuged ( 6000 rpm, 10 minutes) to remove the coarse ground tea to obtain a ground tea leaf suspension. The 90% cumulative particle diameter (D90) of this suspension was measured by a multiwave / wet method using a laser diffraction / scattering particle size distribution analyzer LS 13 320 manufactured by Beckman Coulter and found to be 20 μm. (Crushed tea leaf-containing liquid B).
2. Preparation of Green Tea Leaf Extract as a Base for Green Tea Beverage 30 parts by weight of water was used as an extraction solvent for 1 part by weight of dry weight of sencha leaves (low-fire sencha centered on the first tea). After extraction with water at 60 ° C for 5 minutes (stirring for 30 seconds from the beginning), the tea leaves are separated, and further centrifuged (6000 rpm, 10 minutes) to remove solids such as coarse ground tea tissue and tea leaf particles. Thus, a green tea leaf extract was obtained (green tea leaf extract A).
3. Evaluation The following green tea drinks were drunk by three specialized panels. Based on the following evaluation criteria, each panel evaluated the feeling of roughness (feeling of tongue feeling when put in the mouth) by three panels.

<Evaluation criteria>
◎: Does not feel rough feeling ○: Feels a little rough, but does not remain in aftertaste ×: Strongly feels rough and remains in the aftertaste
Experimental Example 1 Evaluation of Roughness by Blending of Ground Tea Leaf-Containing Liquid Green tea beverages with different turbidities were prepared by adding ground tea leaf-containing liquid B at various ratios to green tea leaf extract A (the blending ratio is described in Table 1. The unit in the table of the green tea leaf extract or crushed tea leaf-containing liquid in the table is g / L). 500 mL each was filled into a PET bottle to obtain a container-packed green tea beverage. According to visual observation, Sample 1-1 to which no crushed tea leaves were added was not turbid, and Samples 1-2 to 1-6 were turbid tea beverages. About these tea drinks, the rough feeling was evaluated by making sample 1-1 without turbidity a control. The turbidity was measured. The turbidity was measured after shaking the container-packed green tea beverage at 20 ° C. up and down 10 times to confirm that the pulverized tea leaves were sufficiently diffused and allowing to stand for 10 seconds.

  The results are shown in Table 1. It is clear that the green tea beverage containing ground tea leaves has a rough feeling.

Experimental Example 2. Evaluation of rough feeling by blending hexanal (1)
After adding hexanal (manufactured by Kanto Chemical Co., Ltd .; model number 07126-30) to Comparative Examples 1 to 6 of Experimental Example 1 and stirring, 500 mL each was filled into a PET bottle, and a container-packed green tea beverage having a hexanal concentration of 2.0 ppb. Got. According to the visual inspection, beverages other than Comparative Examples 1 and 7 were turbid beverages. About these green tea drinks, the rough feeling was evaluated by using Sample 1-1 as a control.

  The results are shown in Table 2. About the drink which contains a pulverized tea leaf and has a rough feeling, the drink which has a turbidity of 2.0 or less was able to reduce the rough feeling caused by the pulverized tea leaf by containing 2.0 ppb of hexanal (Example 1). ~ 4). In a beverage having a turbidity of 2.5, even when hexanal was added, there was no sufficient effect of improving the roughness (Comparative Examples 6 and 8). In addition, about the drink which does not contain a grinding | pulverized tea leaf, even if hexanal was added, the food texture did not change and it did not have a rough feeling (Comparative Example 7).

  About the drink of Examples 1-4, when I put a mouth directly on a PET bottle and drunk, it had a rich retro nasal aroma and was able to taste the lingering scent of tea until after drinking.

Experimental Example 3. Evaluation of graininess by hexanal formulation (2)
In the same manner as in Experimental Example 2, hexanal was added to the beverage of Experimental Example 1 to obtain a packaged green tea beverage with hexanal concentrations of 10 ppb and 18 ppb. According to visual observation, beverages other than Comparative Examples 9 and 11 were beverages having turbidity. About these green tea drinks, the rough feeling was evaluated by using Sample 1-1 as a control.

  The results are shown in Table 3. About the drink which contains a grinding | pulverization tea leaf and has a feeling of roughness, it was able to reduce the feeling of roughness resulting from a grinding | pulverization tea leaf by containing 10-18ppb of hexanal in the drink whose turbidity is 2.0 or less (Example 5). ~ 12). In a beverage having a turbidity of 2.5, even when hexanal was added, there was no sufficient effect of improving the roughness (Comparative Examples 10 and 12). In addition, about the drink which does not contain a grinding | pulverized tea leaf, even if hexanal was added, the food texture did not change, and it did not have a rough feeling (Comparative Examples 9 and 11).

Experimental Example 4 Evaluation of rough feeling by blending hexanal (3)
In the same manner as in Experimental Example 2, various concentrations of hexanal were added to the beverage of Comparative Example 2 of Experimental Example 1 to obtain a 0.6 to 200 ppb containerized green tea beverage. According to visual observation, it was a beverage having turbidity for all samples. About these green tea drinks, the rough feeling was evaluated by using Sample 1-1 as a control. Further, turbidity was measured in the same manner as in Experimental Example 1.

  The results are shown in Table 4. In a beverage containing ground tea leaves having a turbidity of 0.05, the rough feeling derived from the ground tea leaves could be reduced by containing 0.7 to 200 ppb hexanal. On the other hand, when the concentration of hexanal was higher than 100 ppb, although there was an effect of reducing the rough feeling of hexanal, it was a beverage that was difficult to drink due to the blue-odor flavor derived from hexanal. Moreover, about the drink of Example 1,5,9,13-17, when I put a mouth directly on a PET bottle and drink it, it has a rich retro nasal aroma and tastes the lingering scent of tea until after drinking I was able to.

Experimental Example 5. Evaluation of the feeling of roughness by the combination of hexanal (4)
A beverage with turbidity 0.8 (Comparative Example 4) prepared in Experimental Example 1 was diluted with double the amount of water to prepare a beverage with turbidity 0.4 (Comparative Example 13). Hexanal was added to this beverage in the same manner as in Experimental Example 4 to obtain a packaged green tea beverage having a hexanal concentration of 0.6 to 200 ppb and evaluated.

  The results are shown in Table 5. Even in beverages containing ground tea leaves having a turbidity of 0.4, the rough feeling derived from the ground tea leaves could be reduced by containing 0.7 to 200 ppb hexanal. On the other hand, when the concentration of hexanal was higher than 100 ppb, although there was an effect of reducing the rough feeling of hexanal, it was a beverage that was difficult to drink due to the blue-odor flavor derived from hexanal. Moreover, about the drink of Examples 18-24, when I put a mouth directly on a PET bottle and drunk, it had a rich retro nasal aroma and was able to taste the lingering scent of tea until after drinking.

Experimental Example 6. Evaluation of rough feeling by blending hexanal (5)
In the same manner as in Experimental Example 4, various concentrations of hexanal were added to the beverage of Comparative Example 5 of Experimental Example 1 to obtain a container-packed green tea beverage of 0.6 to 200 ppb and evaluated. The results are shown in Table 6. In a beverage containing ground tea leaves having a turbidity of 2.0, the rough feeling derived from the ground tea leaves could be reduced by adding 0.7 to 200 ppb hexanal. On the other hand, when the concentration of hexanal was higher than 100 ppb, although there was an effect of reducing the rough feeling of hexanal, it was a beverage that was difficult to drink due to the blue-odor flavor derived from hexanal. Moreover, about the drink of Example 4, 8, 12, 25-29, when I put a mouth directly on a PET bottle and drink it, it has a rich retro nasal aroma and tastes the lingering scent of tea until after drinking. I was able to.

Experimental Example 7. Evaluation of Roughness due to Difference between Tea Leaf Extract and Ground Tea Leaf Here, another green tea leaf extract and ground tea leaf containing liquid were newly prepared.
Regarding the green tea leaf extract that is the base of the green tea beverage, using different sencha leaves (strong fire sencha, centering on Sanbancha and Akiyubancha), 30 parts by weight relative to 1 part by weight of the sencha leaf dry weight Water was used as the extraction solvent. After extraction with water at 60 ° C. for 5 minutes, the tea leaves are separated, and further centrifuged (6000 rpm, 10 minutes) to remove solid components such as coarse crushed tea tissue and tea leaf particles. Obtained (green tea leaf extract C).

  As for the crushed tea leaf-containing liquid, matcha tea produced by grinding tea with a stone mill is suspended in about 20 times the amount of water, and this suspension is treated with a high-pressure homogenizer at a pressure of 10 MPa and then centrifuged (6000 rpm, 10 Minute) to remove coarse ground tea to obtain a ground tea leaf suspension. The 90% cumulative particle diameter (D90) of this suspension was measured and found to be 25 μm (crushed tea leaf-containing liquid D). Similarly, a crushed tea leaf-containing liquid E adjusted to have a D90 of 30 μm and a 90% cumulative particle diameter (D90) of 70 μm using a different particle size of matcha, and a crushed tea leaf-containing liquid F, 90 A ground tea leaf-containing liquid G adjusted so that the% cumulative particle size (D90) was 80 μm was obtained.

  A green tea beverage having a different turbidity was prepared by adding the ground tea leaf-containing liquid D to the green tea leaf extract C (Sample 7-1). Hexanal (Kanto Chemical Co., Ltd .; Model No. 07126-30) was added to these green tea beverages, and 500 mL each was filled into a PET bottle to obtain a packaged green tea beverage having a hexanal concentration of 3.2 ppb. Similarly, the green tea leaf extract A and the ground tea leaf containing liquids E to G were mixed at various ratios. These green tea beverages were drunk, and the feeling of roughness was evaluated and turbidity was measured as in Experimental Example 2.

  The results are shown in Table 7. Also in this example, in the green tea beverage containing pulverized tea leaves having a turbidity of 0.4 to 2.0, the feeling of roughness derived from pulverized tea leaves was reduced by containing hexanal at a concentration of 3.2 ppb.

Experimental Example 8. Evaluation of rough feeling by combined use of hexanal and linalool To a beverage containing hexanal at a concentration of 3.2 ppb (beverage of Example 25 of Experimental Example 6), linalool is further added and 500 mL each is filled into a PET bottle. A packaged green tea beverage having a concentration of 3.2 ppb and a linalool concentration of 0 to 100 ppb was obtained and evaluated.

  The results are shown in Table 8. By including a specific amount of linalool in addition to hexanal, the feeling of roughness derived from ground tea leaves was reduced, and further, a green tea beverage with enhanced retronazar aroma was obtained.

Experimental Example 9. Production of Green Tea Beverage Using Hexanal Highly Contained Tea Leaves and Evaluation of Roughness The container-packed green tea beverage was produced by the following method. Green tea leaf extract and crushed tea leaf suspension were used as raw materials for green tea beverages. The green tea leaf extract was prepared by extracting 8 g of hexanal high tea leaves (one tea cut) with 70 ° C. hot water for 5 minutes, followed by solid-liquid separation using a centrifuge. The ground tea leaf-containing liquid was prepared in the same manner as that used in Example 1. The green tea leaf extract and the crushed tea leaf-containing liquid were mixed at an arbitrary ratio to produce a green tea beverage having a turbidity of 0.49 and a hexanal of 3.2 ppb.

The flavor of the obtained green tea beverage was evaluated. This green tea beverage was a green tea beverage with reduced roughness, despite containing high concentrations of ground tea leaves. Since the crushed tea leaves are contained in a high concentration, the richness and deep taste of the crushed tea leaves can be fully enjoyed, and all three panelists evaluated the taste as never before.

Claims (2)

A green tea beverage containing ground tea leaves and satisfying the following conditions (A) to (C):
(A) Hexanal concentration in the beverage is 0.7-100 ppb
(B) The turbidity of the beverage is 0.05 to 2.0
(C) The 90% cumulative particle diameter (D ₉₀ ) of the ground tea leaves in the beverage is 10 to 80 μm. The beverage according to claim 1, which is a packaged beverage.