PROBLEM TO BE SOLVED: To provide a tea beverage having well-balanced multifaceted richness, umami, and bitterness and astringency of catechin, a taste enhancer for the tea beverage, a method for manufacturing the same, and a method for enhancing the taste of the tea beverage.SOLUTION: The provided tea beverage includes, as effective components, pulverized tea leaves and one or more glyceroglycolipids, preferably monogalactosyldiglyceride or digalactosyldiglyceride in a state where at least 1.0 μg/mL of the glyceroglycolipid is included and where the absorbance thereof at 680 nm is 0.25 or less. A manufacturing method including a step of pulverizing tea leaves at an average particle diameter of 1-100 μm (preferably 1-50 μm or more preferably 1-20 μm) and then mixing the pulverized tea leaves with neutral (pH: 5-7, preferably 5.5-7 or more preferably 6-7) water so as to induce the elution of the glyceroglycolipid into the water is also provided.COPYRIGHT: (C)2015,JPO&INPIT【課題】コク味、旨味とカテキン類の苦味、渋味とのバランスがとれた茶飲料、茶飲料の呈味改善剤、その製造方法及び茶飲料の呈味改善方法を提供する。【解決手段】粉砕茶葉、及びグリセロ糖脂質の一以上、好ましくはモノガラクトシルジグリセリド又はジガラクトシルジグリセリドを有効成分として含有し、グリセロ糖脂質1.0μg/ml以上を含み、かつ680nmにおける吸光度が0.25以下である、茶飲料。茶葉を、平均粒子径1~100μm(好ましくは1~50μm、より好ましくは1~20μm)の大きさに粉砕し、粉砕茶葉を、中性(pH5~7、好ましくは5.5~7、特に好ましくは6~7)の水に混合してグリセロ糖脂質を水に溶出させる工程を含む、製造方法。【選択図】図13
