A purified tea extract is improved in taste by reducing a percentage of gallates in the non-polymer catechins. A process according to the present invention for the production of a purified tea extract includes subjecting a tea extract to a hydrolysis treatment, causing the tea extract to adsorb on the activated carbon, and then bringing a basic aqueous solution or an aqueous solution of an organic solvent into contact with the activated carbon to elute the non-polymer catechins.
