PROBLEM TO BE SOLVED: To provide a highly flavoring pot-roasted green tea having further enhanced flavor and deliciousness, and reduced astringency while keeping the brown color and the flavor peculiar to the pot-roasted tea, and obtained by enhancing the flavor and deliciousness and reducing the bitterness, and to provide a method for producing the green tea.SOLUTION: The highly flavoring pot-roasted green tea having the enhanced flavor and deliciousness and the reduced bitterness is produced by treating a produced unrefined tea by a roasting step at 100-140°C for 150-5 min of a treating time by the method for producing the pot-roasted tea. The highly flavoring pot-roasted green tea having the enhanced flavor and deliciousness and the reduced bitterness can be produced by combining a pot-roasting (leaf oxidation-inhibiting) step of raw tea leaves for producing the unrefined tea, and a roasting step for roasting the produced unrefined tea at a specified temperature for a specific treating time, adopted in a production process of the pot-roasted tea. The container-packed highly flavoring green tea beverage having the enhanced deliciousness and reduced bitterness can be provided by using the highly flavoring pot-roasted green tea as a raw material.COPYRIGHT: (C)2011,JPO&INPIT【課題】釜炒り茶の特有の茶色及び香味を保持しつつ、更なる香気や旨味の増強と、渋味を抑制した、香気及び旨味の増大と苦味を抑制した高香味釜炒り緑茶、及びその製造方法を提供すること。【解決手段】釜炒り茶の製造方法において、製造した荒茶を更に温度100~140℃、処理時間150~5分の焙じ工程により処理することにより香気及び旨味の増大と苦味を抑制した高香味釜炒り緑茶を製造する。本発明において、釜炒り茶の製造工程において採用される、荒茶の製造のための生茶葉の「釜炒り(殺青)工程」と、製造した荒茶を特定の温度と特定の処理時間によって焙じる「焙じ工程」を組合わせることによって、香気及び旨味の増大と苦味を抑制した高香味釜炒り緑茶を製造することができる。本発明の高香味釜炒り緑茶を原料として用いて、旨味の増大と苦味を抑制した容器詰高香味緑茶飲料を提供することができる。【選択図】なし
