An enzyme-treated tea extract, an enzyme-treated natural flavor of tea and a method for producing a natural extract of a natural extract of tea, and an enzyme-treated tea extract, which is treated with an enzyme Of the natural flavor of the tea and the natural flavor of the tea-treated tea extract
The present invention relates to a process for producing an enzyme-treated tea extract, which comprises allowing at least one selected from an enzyme and/or a group of enzymes capable of producing a green aroma compound to act on a tea extract, a tea slurry and/or a tea leaf； and a process for producing an enzyme-treated natural tea aroma and an enzyme-treated natural tea aroma concentrated extract, which further comprises collecting a tea aroma from the enzyme-treated tea extract.
