The disclosure generally relates to a tea extract, which contains flavor and full body taste components at a high concentration and has a reduced content of bitter and astringent components, and a method of producing the same. It is also intended to provide a packaged tea drink having a rich full body taste with little astringency. A tea extract, which contains flavor and full body taste components at a high concentration and has a reduced content of bitter and astringent components, can be produced by removing catechins from tea leaves and then enzymatically extracting these tea leaves. The disclosure particularly relates to a tea extract produced by putting tea leaves into contact with a solvent, wherein the tea extract contains catechins and amino acids including at least theanine, and wherein the total proportion of amino acids is 7.0 weight % or more on the basis of the solid content derived from the tea leaves in the tea extract, the proportion of the theanine to the total proportion of amino acids is 0.1 weight % or more, and the total proportion of catechins is 15.0 weight % or less on the basis of the solid content derived from the tea leaves in the tea extract. A method of making said tea extract is also disclosed which comprises the steps of: (1) removing at least part of catechins from tea leaves by extracting the tea leaves with an aqueous solvent at a temperature of 60 Deg. C or more； (2) enzyme-extracting the tea leaves from which the catechins are removed to prepare an enzyme extract, and (3) mixing theanine to the enzyme extract to prepare a tea extract containing high concentration of theanine.
