PROBLEM TO BE SOLVED: To provide a method for producing raw material tea for beverage, which suppresses a deterioration smell caused by long-term preservation of tea beverage.SOLUTION: The method for producing raw material tea for beverage includes a step for decreasing a cuticular layer of tea leaf. The decrease of cuticular layer is performed, for example, by supplying tea leaves to warm water that flows at a flow rate of 20-120 m/minute at 60-100°C and contacting one or both of the front sides and back sides of the tea leaves with the warm water for 10-120 seconds in the approximately horizontal direction relative to the surfaces.COPYRIGHT: (C)2011,JPO&INPIT【課題】茶飲料の長期保存による劣化臭を抑制できる飲料用原料茶の製造方法を提供する。【解決手段】本発明の飲料用原料茶の製造方法は、茶葉のクチクラ層を低減処理する工程を含むことを特徴とし、クチクラ層の低減処理は、例えば、茶葉の表面、裏面のいずれか一面又は両面に温水を、その面に対して略水平方向から、流速20m/分~120m/分で流れる60℃~100℃の温水に投入し、その温水に10秒~120秒間接触させて行うことができる。【選択図】なし
