| abstract |
PROBLEM TO BE SOLVED: To provide a tea extraction method capable of obtaining clear tea having excellent umami, less astringency, good aroma, and less turbidity. SOLUTION: The tea extraction method of the present invention is characterized in that tea leaves are immersed and filtered in still water from which dissolved oxygen is removed and kept at 0 to 36 ° C, and the dissolved oxygen is removed in the still water and 0 to 36 ° C. Water maintained at 0 ° C. is always supplied, so that it is 0 to 36 in a state where oxygen is substantially absent. Tea can be extracted at a low temperature such as ℃, and tannins and amino acids eluted from tea leaves are prevented from polymerizing and binding to form macromolecules to precipitate in the tea extract, and the resulting tea is clear and astringent. It has less excellent umami and furthermore has excellent fragrance. |