A preparation process of a purified green tea extract including mixing a green tea extract treated with an enzyme having a tannase activity in a mixed solution containing an organic solvent and water at a mass ratio exceeding 90/10 and not greater than 97/3, and separating a precipitate thus formed. The process is for producing a purified green tea extract, from a green tea extract, containing non-polymer catechins in high concentration, which can improve the taste by reducing bitterness/astringency and miscellaneous tastes caused by dietary fibers of green tea, provide a reduced protein content, and make it easy to drink.本發明係提供一種純化綠茶萃取物之製造方法,其係將經具有鞣酸酶活性之酶處理的綠茶萃取物混合於有機溶劑與水之質量比大於90/10且為97/3以下之混合溶液中,分離所生成之沈澱。本發明係一種製造純化綠茶萃取物之方法,其係藉由含有高濃度之非聚合物兒茶素類,減低苦澀味,減低由來自綠茶之食物纖維所引起之雜味,而以綠茶萃取物製造呈味得到改善,進而減低蛋白質,易於飲用之純化綠茶萃取物。
