Disclosed is processed tea containing methylated catechin of, and is intended to provide a manufacturing method and a tea tea with reduced astringency. A Put green tea containing methylated catechin to a pressure vessel to replace the air inside the container and the heating steam. Objectionable odor that is included in the tea removed together with the exhaust. It measures the deactivation of the enzyme by heating steam treatment. After replacing the air in the container by pressurized steam, and closing the exhaust valve, a given pressure, the settings time heat treatment at a temperature, EGCG of astringent ingredients of green tea, to cleave the ester bond of the gallate of the ECG, etc., astringent weak, EGC, was converted to the EC or the like and the gallic acid, furthermore, it was heated to polymerization of catechins of astringency component of tea, to reduce the astringency, methylated catechin contained in tea under saturated water vapor 100 ~125 ℃, to decompose the astringency by treating 10-30 minutes, and was converted into polymerized catechins, it is possible to make the methylated catechin tea with improved flavor. .BACKGROUND【課題】 メチル化カテキン化を含む茶を加工し、渋味を低減した茶の製造法及びその茶を提供するものである。【解決手段】 メチル化カテキンを含む緑茶を圧力容器に入れ、容器内の空気を加熱蒸気と置換する。茶に含まれる好ましくない香気を排気と共に除去する。加熱水蒸気処理により酵素の失活を計る。容器内の空気を加圧水蒸気により置換後、排気弁を閉じ、所定の圧力、温度で設定時間加熱処理を行い、緑茶の渋味成分のEGCG、ECG等のガレートのエステル結合を切断し、渋味の弱い、EGC、EC等と没食子酸に転換させ、さらに、茶の渋味成分のカテキン類を加熱重合させ、渋味を低減化させ、茶に含まれたメチル化カテキンは飽和水蒸気下で100~125℃、10~30分処理する事により渋味を分解し、重合カテキンに転換させ、風味を改善したメチル化カテキン茶を作ることができる。【選択図】 なし
