The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diglyceride or digalactosyl diglyceride, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of the present invention is effective especially in improving tea drinks containing ground tea leaves. The present invention also provides a method for producing tea drinks containing ground tea leaves and at least 1.0 μg/ml of glyceroglycolipids and having an absorbency of 0.25 or below at 680 nm, and tea drinks containing glyceroglycolipid, which method comprises grinding tea leaves into an average particle size of 1-100 μm (preferably 1-50 μm, more preferably 1-20 μm), and mixing the resulting ground tea leaves with neutral (pH 5-7, preferably 5.5-7, especially preferably 6-7) water to elute the glyceroglycolipids into the water.提供含一種以上糖甘油脂,較佳為單半乳糖苷二甘油酯或二半乳糖苷二甘油酯作為有效成分之茶飲料的呈味改善劑。本發明之劑為增強濃厚味用,為遮蔽澀味用,且為防止沈澱用,於改善含有粉碎茶葉之茶飲料上為特別有效。本發明又為提供含有粉碎茶葉、及糖甘油脂1.0μg/ml以上、且於680nm中之吸光度為0.25以下之茶飲料、以及含有糖甘油脂之茶飲料的製造方法,包含將茶葉粉碎至平均粒徑1~100μm(較佳為1~50μm、更佳為1~20μm)大小,並將粉碎茶葉於中性(pH5~7、較佳為5.5~7、特佳為6~7)之水中混合令糖甘油脂於水中溶出之步驟的製造方法。
