Provided is a manufacturing method for a raw tea material used in beverages whereby degradation odors resulting from long-term storage of the tea beverage can be suppressed. The manufacturing method for the raw tea material is characterized by the inclusion of a step for subjecting the cuticular layer of tea leaves to a reduction treatment. One example of the cuticular layer reduction treatment is to bring the front and/or back surface(s) of the tea leaves into contact with hot water, which flows in a substantially horizontal direction onto the surface of the tea leaves at a speed of 20-120 m/min at a temperature of 60-100°C, for a period of 10-120 seconds.
