Being production method of the fermentation brown beverage, after crushing including the water, removing solid amount in the raw brown leaf, it does heating processing, or it crushes in the raw brown leaf including the water, 1 minutes after between - 40 minutes shaking, it removes solid amount and does heating processing, the method of featuring that the fermentation brown beverage is obtained is disclosed. According to the method of this invention, it makes katekin tear flavin convert efficiently, the tear flavin, teashinenshin A, B, and gallic acid content is high, worry taste is little, completely there is no cream down, it is fragrant and it can obtain the fermentation brown beverage fermentation brown beverage which is superior in sweet taste.発酵茶飲料の製造方法であって、生茶葉に水を加えて破砕した後、固形分を除去して加熱処理を行うか、または生茶葉に水を加えて破砕し、1分間~40分間振とうした後、固形分を除去して加熱処理を行い、発酵茶飲料を得ることを特徴とする方法が開示される。本発明の方法によれば、カテキン類を効率よくテアフラビンに変換させ、テアフラビン、テアシネンシンA, B、および没食子酸含量の高い、苦渋味が少なく、クリームダウンが全くない、香り甘みに優れた発酵茶飲料発酵茶飲料を得ることができる。
