Provided is a novel method for producing a tea starting material for tea beverages, in which crude tea can be produced in a shorter time than is possible with conventional production methods, there is little loss of yield, and it is preferably possible to suppress unpleasant aroma components which are exacerbated by high-temperature sterilization. The tea leaves are produced by way of a primary drying step in which the tea leaves are brought into contact with a heating component in order to adjust the water content of the tea leaves； a kneading and shaping step in which the tea leaves are kneaded and pressed through holes while pressure is applied thereto； and a secondary drying step. This method makes it possible to greatly shorten the processing time from steaming until drying compared with conventional production methods, and also makes it possible to greatly reduce loss of yield because there are far fewer steps.
