PROBLEM TO BE SOLVED: To provide tea miso, while nutrient components derived from tea such as polyphenol are present so as to be blended integrally, reduced in astringency and bitterness derived from tea, having a taste deeper than that of the conventional miso, and also having a high Nutritive value.SOLUTION: Provided is a method for producing tea miso comprising: a step where soy bean-containing fermented tea water obtained by adding soy beans to fermented tea water obtained by mixing the powder processed matter of fermented tea and water or hot water is subjected to immersion treatment to obtain tea soy beans； a step where rice-containing fermented tea water obtained by adding rice to the fermented tea water is subjected to immersion treatment, and is then subjected to fermentation treatment using Aspergillus to obtain tea rice malt； and a step where the mixture obtained by mixing the tea soy beans, the tea rice malt, the powder processed matter of the fermentation tea and alt is subjected to fermentation and aging to obtained tea miso, and also provided is tea miso obTained by the production method.SELECTED DRAWING: Figure 5【課題】本発明の目的は、ポリフェノールなどの茶由来の栄養成分が味噌中に渾然一体となって存在しつつも、茶に由来する渋みや苦味を低減し、従来の味噌よりも深い味わいを有し、かつ、栄養価が高い茶味噌及び該茶味噌の製造方法を提供することにある。【解決手段】上記目的は、醗酵茶の粉末加工物と水又は湯とを混合して得られる醗酵茶水に大豆を加えた大豆含有醗酵茶水を、浸漬処理に供することにより、茶大豆を得る工程と、前記醗酵茶水に米を加えた米含有醗酵茶水を、浸漬処理に供し、次いで麹菌を用いて醗酵処理に供することにより、茶米麹を得る工程と、前記茶大豆、前記茶米麹、醗酵茶の粉末加工物及び塩を混合して得られる混合物を醗酵及び熟成させることにより、茶味噌を得る工程とを含む、茶味噌の製造方法や該製造方法によって得られる茶味噌により解決される。【選択図】図５
