A functional microbially fermented tea extract containing a novel polyphenol derivative and a method for producing the same are provided. A functional microbially fermented tea extract containing various extracts and a novel polyphenol derivative is produced by subjecting, to an extraction treatment, a microbially fermented tea leaf obtained by culturing one species selected from Aspergillus sp. (PK-1), Aspergillus oryzae (NBRS 4214) sp. (AO-1), Aspergillus awamori (NBRS 4122) sp. (SK-1), and Eurotium sp. (KA-1) with a tea leaf. Furthermore, for example, a functional fermented tea extract enriched with a novel polyphenol derivative is produced.
