PROBLEM TO BE SOLVED: To provide salt-reduced tea pickled plum that contains a tea leaf content and is excellent in long preservability, reduced-salt plum tea, and a method for producing the reduced-salt tea pickled plum and the reduced-salt plum tea, in which generation of a waste fluid can be prevented and the tea leaf content is efficiently absorbed in plum pulp in a short time.SOLUTION: The reduced-salt tea pickled plum is produced by slating down fully matured plum with salt 10 to generate salt plum pickles, sun-drying same to produce salt pickled plum 250 having salinity concentration of higher than 10 and lower than 25%, soaking and stirring tea leaves, which are leaves of tea plants, in hot water obtained by heating fresh water to 20-80 degrees to obtain tea 20 by extracting the tea leaf content, further adding, for desalination, 50-67 pts.wt. of the tea 20 with respect to plum pulp of 33-50 pts.wt of the salt pickled plum 250 and seeds having surfaces to which the plum pulp adheres, and allowing same to be soaked in the tea 20 for a desalination time of at least two weeks. The reduced-salt tea pickled plum has salinity concentration of 5-10% and is preservable for a long period of time. Tea plum vinegar containing plum juice and the tea leave content is generated from the plum pulp of the reduced salt tea pickled plum in a salt reduction process. The reduced salt plum tea is obtained by diluting the tea plum vinegar by 2-4 times with water.SELECTED DRAWING: Figure 4【課題】長期保存に優れた茶葉成分を含んだ減塩茶梅干と減塩梅茶及び廃液発生の防止ができ、短時間で効率的に茶葉成分を梅肉に吸収させる減塩茶梅干と減塩梅茶の製造方法の提供。【解決手段】完熟梅を食塩１０で塩漬けして生成した塩梅漬を天日干し、塩分濃度が１０超～２５％未満の３３～５０重量部の塩梅干２５０の梅肉と、その表面上に梅肉が付着する種と、に対し、茶の木の葉である茶葉を、真水を２０～８０度の間に温めた湯に浸して攪拌し茶葉成分を抽出した５０～６７重量部のお茶２０を、脱塩のために新たに加えて、脱塩時間として２週間以上、お茶２０に浸け込むことで、生成したものであり、塩分濃度が５～１０％で、且つ長期保存が可能な減塩茶梅干。減塩工程において生成した、減塩茶梅干の梅肉から梅果汁と茶葉成分を含む茶梅酢、更に茶梅酢を２～４倍に水で稀釈した減塩梅茶。【選択図】図４
