To provide a drinking style of a rooibos beverage easy to be drunk for japanese, in particular, the rooibos beverage which can be stored for long term and can be drunk anytime and anywhere, by giving a refreshing feel to, strengthening sweet flavor and suppressing degradation of the rooibos beverage.SOLUTION: An active component of a refreshing feel grant agent for a rooibos beverage is non-ferment rooibos extract. An active component of a sweet flavor strengthening agent is the non-ferment rooibos extract. An active component of a degradation suppressing agent is the non-ferment rooibos extract. A rooibos beverage contains the refreshing feel grant agent, the sweet flavor strengthening agent or the degradation suppressing agent. In a manufacturing method of a packed rooibos beverage, extract of non-ferment rooibos is blended with extract of ferment rooibos, and the blended extract is packed in a container.SELECTED DRAWING: None【課題】ルイボス飲料に清涼感を付与し、甘香を強化し、劣化を抑制することにより、日本人にとって飲用しやすいルイボスの飲用形態、とりわけ長期保存が可能であって、いつでもどこでも手軽に飲用できるルイボス飲料の提供。【解決手段】不発酵ルイボス抽出液を有効成分とする、ルイボス飲料の清涼感付与剤。不発酵ルイボス抽出液を有効成分とする、ルイボス飲料の甘香強化剤。不発酵ルイボス抽出液を有効成分とする、ルイボス飲料の劣化抑制剤。前記の清涼感付与剤、甘香強化剤、又は劣化抑制剤を含有するルイボス飲料。発酵ルイボスを抽出して得た抽出液に不発酵ルイボスを抽出して得た抽出液を配合し、得られた抽出液を容器充填する容器詰ルイボス飲料の製造方法。【選択図】なし
