It is intended to provide a method of improving the physical properties of powdered green tea, powdered green tea preparations having improved physical properties and foods and drinks containing the same. Namely, a method of improving the dispersibility, solubility and green color-retention properties of powdered green tea characterized by blending powdered green tea with from 40 to 900% by weight of an alpha, alpha -trehalose powder and from 5 to 20% by weight of a food material containing minerals preferably originating in milk serum powdered green tea preparations having improved dispersibility, solubility and green color-retention properties and foods and drinks containing the same.
