PROBLEM TO BE SOLVED: To provide a tea extract capable of providing natural roasted flavor having good development property from a top note to a last note without providing unpleasant burnt odor to drink and food products.SOLUTION: There is provided a burnt tea extract containing the following components (A), (B) and (C): (A) at least one kind of pyrazines selected from 2-methyl pyrazine, 2,5-dimethyl pyrazine, 2,6-dimethyl pyrazine, 2-ethyl pyrazine, 2,3-dimethyl pyrazine, 2,3,5-trimethyl pyrazine, 2-ethyl-3,5-dimethyl pyrazine, 2-ethyl-3,6-dimethyl pyrazine, 2,3,5,6-tetramethylpyrazine, 2,3-diethyl-5-methyl pyrazine and 2-acetyl pyrazine, by a total amount of 5 mg/L or more； (B) 3-pyridinol by an amount of 0.5 mg/L or more； and (C) guaiacol with a content weight percentage of the component (A) and the component (B) [(A)/(B)] of 10 or less and the content weight percentage of the component (A) and the component (C) [(A)/(C)] of 60 or more.
