A method of inhibiting the astringent taste of catechin, comprising adding glutamic acid to a tea beverage of 40 to 100 mg/100 ml catechin content. Further, there is disclosed a tea beverage characterized in that the content of catechin is in the range of 40 to 100 mg/100 ml and that 6 to 20 mg/100 ml of glutamic acid is added so as to inhibit the astringent taste of catechin. This tea beverage is characterized in that catechin is contained in high proportion, and that even in warming sales, the bitterness and astringency attributed to degradation are reduced to thereby ensure pleasant drinking.發明揭示於兒茶酸之含量為40至100mg/100ml之茶飲料中,添加麩胺酸以抑制兒茶酸澀味之方法,以及兒茶酸之含量為40至100mg/100ml,添加6至20mg/100ml之麩胺酸以抑制兒茶酸之澀味為特徵之茶飲料。此茶飲料係含有許多兒茶酸,而且於加溫販賣中可減少因劣化所引起之澀味、苦味,而容易飲用為特徵。
