PROBLEM TO BE SOLVED: To provide a method of producing a tea extract which contains flavor and full body taste components at a high concentration and has a reduced content of bitter and astringent components, and to provide a packaged tea drink having a rich full body taste with little astringency and enabling large-scale sale.SOLUTION: The tea extract obtained by bringing tea leaves into contact with a solvent includes amino acids at least including theanine, and catechins, and is regulated as follows. The total content of the amino acids based on the amount of solid components derived from the tea leaves in the tea extract is ≥5.0 wt.% and ≤12.5 wt.%. The total content of the catechins based on the amount of solid components derived from the tea leaves in the tea extract is ≥9.0 wt.% and ≤15.0 wt.%. Further, the content of the theanine based on the amount of solid components derived from the tea leaves in the tea extract is ≥1.0 wt.%.COPYRIGHT: (C)2013,JPO&INPIT【課題】旨味・コク味成分を高濃度に含有し、苦味・渋味成分を低減させた茶抽出物の製造方法、および豊かな旨味を有し渋味の少ない量販可能な容器詰茶飲料を提供すること。【解決手段】茶葉に溶媒を接触させて得られる茶抽出物であって、少なくともテアニンを含むアミノ酸とカテキン類とを含有し、該茶抽出物中の茶葉由来固形分に対する前記アミノ酸の総量の割合が5.0重量%以上12.5重量%以下であり、前記茶抽出物中の茶葉由来固形分に対するカテキン類の総量の割合が9.0重量%以上15.0重量%以下であり、前記茶抽出物中の茶葉由来固形分に対する前記テアニンの割合が1.0重量%以上である、茶抽出物、に関する。【選択図】なし
