The purpose of the present invention is to provide a tea leaf extract rich in high-stability anthocyanin and exceptional palatability. Specifically, the present invention provides a tea leaf extract containing, with respect to the dry weight of the tea leaf extract, at least 0.13% by weight of delphinidin or a glycoside thereof and no more than 23.0% by weight of a catechin； a method for manufacturing the tea leaf extract in which extraction is performed on the tea leaves using water in a volume of no less than 10 times the dry weight of the tea leaves at a temperature of 70 to 95°C and a time of 5 to 60 minutes； a beverage/foodstuff containing the tea leaf extract or composition； and a use for said beverage/foodstuff.
