An extract or the like that can add not just bitterness and fragrance, but taste such as richness or robustness, without enhancing astringency or acridity, as well as a beverage having excellent richness or robustness, is provided. Polyphenols derived from hop, especially those containing reduced proanthocyanidin monomers and a relatively high amount of proanthocyanidin dimers to proanthocyanidin tetramers, can add richness or robustness to a beverage without enhancing an astringent taste or lack of snappiness.
