The present invention provides new tea leaves from which it is possible to extract tea which well suits Japanese-style foods, is rich in tastiness, and has a light flowery aroma. These tea leaves are characterized by containing (A) a lipid, (B) a tannin, (C) a hydrophilic low-molecular-weight tea polyphenol, and (D) a semi-hydrophilic low-molecular-weight tea polyphenol in a mass proportion that satisfies the following relationships (1) and (2). 0.20&le； (A)/(B)&le； 0.50 (1) 0.15&le； (D)/[(C)+(D)]&le； 0.35 ... (2)本發明係提供一種新穎的茶葉，其係與日式料理搭配性佳，富嗜好性，且能夠萃取具有如淡淡的花香般之香味的茶。本發明之茶葉，其特徵為以下述之(1)及(2)所示的質量比例含有(A)脂質、(B)單寧酸(tannin)、(C)親水性低分子茶多酚、(D)準親水性低分子茶多酚。(A)/(B)=0.20~0.50...(1) (D)/[(C)+(D)]=0.15~0.35...(2)
