PROBLEM TO BE SOLVED: To provide a novel tea leaf in which compatibility with Japanese food is favorable, palatability is rich, and tea having super-fine flowery odor like aroma can be extracted.SOLUTION: A tea leaf includes (A) fat, (B) tannin, (C) hydrophilic low molecular tea polyphenol, and (D) quasi-hydrophilic low molecular tea polyphenol by a mass ratio shown by the following (1) and (2). (A)/(B)=0.20-0.50 (1), (D)/[(C)+(D)]=0.15-0.35 (2). Provided is a production method of the tea leaf, and the production method of the tea leaf is characterized in that the raw tea leaf is cleaned by water of 60-100°C, then is added with an enzyme source including a polyphenol oxidative enzyme to be performed by fermentation.【課題】和食にも相性がよく、嗜好性に富み、軽やかな花香様の香りを有する茶を抽出できる、新たな茶葉を提供する。【解決手段】茶葉は、（Ａ）脂質、（Ｂ）タンニン、（Ｃ）親水性低分子茶ポリフェノール、（Ｄ）準親水性低分子茶ポリフェノールを、以下の（１）及び（２）に示す質量割合で含有する。（Ａ）／（Ｂ）＝０．２０～０．５０…（１）（Ｄ）／［（Ｃ）＋（Ｄ）］＝０．１５～０．３５…（２）前記茶葉を製造する方法であって、生茶葉を、６０～１００℃の水で洗浄した後、ポリフェノール酸化酵素を含有する酵素源を添加して発酵させることを特徴とする、茶葉の製造方法。【選択図】なし
