1. The composition of stevia, including the content of rebaudioside D, increased by at least 0.5 wt.% Compared with the content of rebaudioside D in natural stevia or extract of stevia. 2. Stevia composition according to claim 1, characterized in that the aftertaste of stevia is reduced. The stevia composition according to claim 1, characterized in that the aftertaste of stevia is invisible to humans. Stevia composition according to claim 1, characterized in that the licorice aftertaste of stevia is reduced. The stevia composition according to claim 1, characterized in that the licorice aftertaste of stevia is invisible to humans. The stevia composition according to claim 1, characterized in that the amount of rebaudioside D is at least 0.5 wt.% More than the content of rebaudioside A.7. The stevia composition according to claim 1, characterized in that rebaudioside D is present in an amount sufficient to mask the taste of rebaudioside A or other rebaudiosides, steviol, steviolbioside, stevioside, rubuzoside or dulcoside A present in the stevia composition and due to the natural composition of stevia, the taste becomes similar or the same as sucrose. 8. The stevia composition according to claim 1, characterized in that rebaudioside D is present in an amount sufficient to mask the licorice flavor of rebaudioside A or other rebaudiosides, steviol, steviolbioside, stevioside, rubuzoside or dulcoside A present in the composition of stevia and due to the natural composition that the taste becomes similar or the same as sucrose. 9. A stevia composition comprising such a rebaudioside D content that is sufficient to reduce or eliminate the aftertaste associated with one or more of the natural stevia steviol glycosides or1. Композиция стевии, включающая содержание ребаудиозида D, увеличенное на, по меньшей мере, 0,5 мас.% по сравнению с содержанием ребаудиозида D в природной стевии или экстракте стевии.2. Композиция стевии по п.1, отличающаяся тем, что послевкусие стевии уме
