PROBLEM TO BE SOLVED: To provide a method for producing tea that can produce tea easy to drink by eliminating mustiness while maintaining the original flavor of tea.SOLUTION: A method for producing tea includes a water adding and fungus attaching step of mixing Aspergillus oryzae and water with tea to obtain a tea mixture a fermentation step of fermenting the tea mixture to obtain fermented tea leaves a water addition adjustment step of stirring the fermented tea leaves and mixing water again to obtain water addition adjusted fermented tea leaves an additional fermentation step of fermenting the water addition adjusted fermented tea leaves to obtain additionally fermented tea leaves and a final drying step of stirring and drying the additionally fermented tea leaves. The water addition adjustment step and the additional fermentation step are repeated a plurality of times. In the fermentation step and the additional fermentation step, a temperature in a room where the tea mixture or the water addition adjusted fermented tea leaves are placed is set to 20°C or higher, and a temperature inside the tea mixture or the water addition adjusted fermented tea leaves is raised to 65-70°C.COPYRIGHT: (C)2014,JPO&INPIT【課題】 茶本来の風味を保持し、且つ、カビ臭さをなくして飲みやすい茶を製造することが可能な茶の製造方法を提供することにある。【解決手段】 麹菌と水を茶に混ぜ茶混合物を得る加水菌付け工程と、上記茶混合物を発酵させて発酵茶葉を得る発酵工程と、上記発酵茶葉を攪拌し再度水を混ぜ加水調整発酵茶葉を得る加水調整工程と、上記加水調整発酵茶葉を発酵させて追加発酵茶葉を得る追加発酵工程と、上記追加発酵茶葉を攪拌し乾燥を行う最終乾燥工程と、からなり、上記加水調整工程と上記追加発酵工程を複数回繰り返し、上記発酵工程及び追加発酵工程においては、上記茶混合物又は加水調整発酵茶葉を設置した室内の温度を20℃以上とし、且つ、上記茶混合物又は上記加水調整発酵茶葉の内部の温度を65℃~70℃まで上昇させることを特徴とするもの。【選択図】図1
