A process for producing a purified green tea extract including mixing a green tea extract treated with an enzyme having a tannase activity in a mixed solution containing an organic solvent and water at a mass ratio from 60/40 to 90/10 and separating a precipitate thus formed.The process is for producing a purified green tea extract, from a green tea extract, containing non-polymer catechins in a high concentration of, which can improve the taste by reducing bitterness/astringency and miscellaneous tastes caused by dietary fiber derived from green tea, provide a reduced protein content, and make it easy to drink.
