The disclosure relates to a method for producing an enzyme-treated tea extract, comprising treating tea leaves with a cellulase, and subjecting the treated tea leaves to extraction, wherein the method further comprises subjecting tea leaves to extraction with water or an organic solvent, and separating the resulting tea extract liquid, to obtain the tea leaves to be treated with the cellulase, before the treatment of the tea leaves with the cellulase, wherein the tea leaves are subjected to extraction with the water or the organic solvent such that an extraction rate of soluble components to the tea extract liquid is 20 to 45%, and wherein a test solution shows a viscosity rate of 80% or more relative to an untreated pectin solution in the following test on the cellulase: the test solution contains 0.5 wt% pectin, and is prepared with an acetate buffer of pH 5.4 the cellulase is added to the test solution such that the cellulase is 1 wt% relative to the pectin in the solution a reaction of the cellulase is carried out at 37°C for 16 hours the resulting solution is treated at 90°C for 10 minutes to deactivate the enzyme and then viscosity of the deactivated solution is measured with a tuning-fork vibration viscometer at 24.5°C to determine the viscosity rate relative to the untreated pectin solution. The disclose also relates to a beverage containing the extract produced above, which may optionally further comprise Matcha.
