JP4111414B2 - Green tea beverage in sealed container and method for producing the same - Google Patents
Green tea beverage in sealed container and method for producing the same Download PDFInfo
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Description
【０００１】
【発明の属する技術分野】
本発明は、淹れたての茶の香気があり、こく、旨みのある香味のバランスに優れ、かつ色調にも優れた、緑茶の低温抽出液をベースとする密封容器入り緑茶飲料及びその製造方法に関する。
【０００２】
【従来の技術】
特開平１−１７１４３５号公報には、比較的タンニンの少ない紅茶から４５〜７０℃の低温抽出された抽出液を冷却した後、その沈殿物および濁り成分を遠心分離により除去した液と、タンニンの比較的多い紅茶から８０〜１００℃の高温抽出された抽出液を、ブリックスが１５〜３０°になるまで濃縮し、そして冷却した後、沈殿物および濁り成分を遠心分離して除去した液とを混合することを特徴とするクリームダウンを発生しない、色調、味、及び香りが優れた紅茶飲料の製造方法が記載されている。
【０００３】
特開平１１−５６２４２号公報には、緑茶、ウーロン茶、紅茶等の茶類から低温抽出水と高温抽出水の少なくとも２種類の抽出水にて有用成分を抽出することを特徴とする茶類の抽出方法が記載されており、そこでは緑茶の場合、茶葉の２０〜６０倍の４０〜６０℃の低温抽出水で２〜１０分間抽出すると、アミノ酸、カテキン、カフェイン等の主に旨みあるいは渋み等の成分や、比較的沸点の低いヘキサナール等の香気成分を抽出することができ、また、茶葉の２０〜４０倍の６０〜８０℃の高温抽出水で２〜７分間抽出すると、カテキン等の渋み成分を抽出することができるとされている。
【０００４】
特開平２−９７３５３号公報には、採取した茶葉を乾燥させて乾燥茶葉とし、この乾燥茶葉を蒸留水に浸漬した茶葉混在液を所定時間撹拌し、その後で前記茶葉混在液を夾雑物とエキス液とに分離して茶葉中のエキス質を抽出することを特徴とする茶葉中のエキス抽出方法や、この抽出したエキスを、飲茶又は他の飲食物の調味剤として利用する方法が記載されている。
【０００５】
特開平６−３０３９０４号公報には、茶葉を８０〜１００℃の高温水中で３０〜９０秒抽出した後、冷水を加えて３０〜５０℃の低温とした後、１２０〜３００秒抽出する２段階抽出法により得えられる、高温抽出茶飲料と同程度の高い香りをもち、低温抽出茶飲料と同程度の深い旨味と強いコク、弱い渋みを有する茶飲料が開示されている。
【０００６】
【発明が解決しようとする課題】
茶葉の抽出において、抽出温度が高くなると渋み成分がより多く抽出される。一方、４５〜７０℃の低温抽出では、渋み成分の抽出が抑制され、カフェイン類や旨み成分であるテアニンの抽出が相対的に高まるが、密封容器入り飲料としての製造工程を経た後に喫飲した場合、淹れたての茶の香気や香味のバランスの点で必ずしも充分なものとはいえなかった。本発明の課題は、緑茶の低温抽出液をベースとする、淹れたての茶の香気を有しかつバランスのとれた香味を有する密封容器入り緑茶飲料を提供することにある。
【０００７】
【課題を解決するための手段】
上記のように、茶葉を４５〜７０℃の低温で抽出して得られる緑茶抽出液は、渋み成分の抽出が抑制され、カフェイン類や旨み成分であるテアニンの抽出が相対的に高められているが、抽出直後に喫飲した場合と、密封容器入り緑茶飲料の製造工程を経た後に喫飲した場合とでは、香味において差があり、製造工程を経た後に喫飲した場合、淹れたての茶の香気や香味のバランスの点で必ずしも充分なものではないとの知見が官能検査の結果から得られた。そこで、緑茶の低温抽出液をベースとする淹れたての茶の香気を有しかつバランスのとれた香味を有する密封容器入り緑茶飲料について鋭意研究したところ、かかる緑茶の低温抽出液に茶生葉からの抽出エキスを配合した密封容器入り緑茶飲料が、淹れたての茶の香気があり、香味のバランスの点で優れていることを見い出し、本発明を完成するに至った。
【０００８】
すなわち本発明は、茶葉から４５〜７０℃の低温水性媒体により抽出された緑茶抽出液に、茶生葉から抽出された茶生葉抽出エキスが配合されていることを特徴とする密封容器入り緑茶飲料（請求項１）や、配合する茶生葉抽出エキスが、茶生葉から湯水で抽出した抽出物を濃縮及び／又は乾燥した抽出エキスであることを特徴とする請求項１記載の密封容器入り緑茶飲料（請求項２）や、緑茶飲料に、乾燥物換算として０．００１％〜０．１重量％の茶生葉抽出エキスが配合されていることを特徴とする請求項１又は２記載の密封容器入り緑茶飲料（請求項３）に関する。
【０００９】
また本発明は、茶葉から４５〜７０℃の低温水性媒体により抽出された緑茶抽出液に、茶生葉から抽出された茶生葉抽出エキスを配合することを特徴とする密封容器入り緑茶飲料の製造方法（請求項４）や、茶生葉抽出エキスを、茶葉から緑茶抽出液を抽出する低温水性媒体に配合することを特徴とする請求項４記載の密封容器入りの緑茶飲料の製造方法（請求項５）や、配合する茶生葉抽出エキスが、茶生葉から湯水で抽出した抽出物を濃縮及び／又は乾燥した抽出エキスであることを特徴とする請求項４又は５記載の密封容器入り緑茶飲料の製造方法（請求項６）や、緑茶飲料に、乾燥物換算として０．００１％〜０．１重量％の茶生葉抽出エキスを配合することを特徴とする請求項４〜６のいずれか記載の製造方法（請求項７）に関する。
【００１０】
【発明の実施の形態】
本発明における緑茶抽出液としては、収穫した茶の芽葉を蒸気で蒸すか、あるいは釜で煎ることにより得られる茶葉から４５〜７０℃の低温水性溶媒で抽出された緑茶抽出液であれば特に制限されるものではなく、上記水性溶媒としては、蒸留水、イオン交換水、天然水、アスコルビン酸含有水溶液、ｐＨ調整水等を例示することができる。また、茶葉としては、緑茶であれば特に制限されるものではないが、玉露、かぶせ茶、深蒸し茶が好ましく、かかる玉露、かぶせ茶、深蒸し茶に茶生葉の抽出物を配合した場合、特に風味も優れた緑茶飲料を得ることができる。抽出条件としては、４５〜７０℃で１〜２０分、好ましくは５５〜６５℃で２〜１０分、特に好ましくは５８〜６１℃で４〜７分の抽出条件を例示することができる
【００１１】
本発明における茶生葉の抽出エキスとしては、蒸煮あるいは焙煎等の加熱処理が施されていない茶生葉から抽出した抽出物であれば特に制限されるものではなく、例えば茶生葉から水性媒体あるいは超臨界炭酸ガスを用いて常法により抽出した抽出物を、必要に応じて濃縮及び／又は乾燥した茶生葉の香気を有する抽出エキスを例示することができる。上記茶生葉としては、加熱処理を施していない茶葉を含んでいるものであればどのようなものでもよく、加熱乾燥後の茶葉を一部含んでいるものでもよい。上記水性媒体としては、蒸留水、イオン交換水、天然水等の湯水の他、アスコルビン酸含有水溶液やエタノール含有水溶液を例示することができる。また、抽出条件としては室温〜１００℃で３０秒〜３０分、好ましくは５０〜８０℃で２〜１５分を例示することができ、またその後必要に応じて行われる濃縮・乾燥処理としては減圧濃縮、噴霧乾燥、真空凍結乾燥等の従来公知の濃縮・乾燥処理方法を単独あるいは適宜組み合わせて適用することができるが、これら処理としては、茶生葉の香気を有し、茶生葉中に含まれるタンニン類の重合が抑制され、渋み成分が少ないと共に、テアニン等の旨み成分を含む茶生葉の抽出物を得ることができる処理が好ましい。
【００１２】
本発明の密封容器入り緑茶飲料は、茶葉から４５〜７０℃の低温水性媒体により抽出された緑茶抽出液に、茶生葉から抽出された茶生葉抽出エキスが配合されていることを特徴とし、緑茶抽出液と茶生葉抽出エキスとの配合割合は、用いる緑茶の種類等によって適宜選定することができ、限定されるものではないが、密封容器入り緑茶飲料に、茶生葉抽出エキスを乾燥物換算として０．００１〜０．１重量％の割合で配合したものが、すなわち、最終製品１００重量部中に、茶生葉から湯水で抽出した抽出物をそのまま、又は、濃縮及び／若しくは乾燥した抽出エキスが乾燥物換算として０．００１〜０．１重量部配合されているものが好ましい。上記０．００１％〜０．１重量％の配合量の場合は、緑茶抽出液と茶生葉抽出エキスとの組合せによる香味バランスが一層優れたものになる。また、本発明の密封容器入り緑茶飲料には、上記緑茶抽出液と茶生葉抽出エキスの他に、本発明の効果を損なわない範囲内で、アスコルビン酸等の他の物質を適宜配合することもできる。
【００１３】
本発明の密封容器入り緑茶飲料は、茶葉から４５〜７０℃の低温水性媒体により抽出された上記緑茶抽出液に、茶生葉から抽出された上記茶生葉抽出エキスを配合することにより製造することができ、本発明の密封容器入り緑茶飲料の製造方法としては、緑茶抽出液に茶生葉抽出エキスを添加・混合した配合液を、缶、紙容器、ビン、ＰＥＴボトル等の容器に充填・密封する方法や、茶葉から緑茶抽出液を抽出する際に用いられる低温水性媒体として、茶生葉抽出エキスが添加された４５〜７０℃の低温水性媒体を用い、得られた緑茶抽出液を容器に充填・密封する方法などを具体的に例示することができる。そして、本発明の密封容器入り緑茶飲料の製造方法においても、茶生葉抽出エキスの配合量が、製品飲料当たり乾燥物換算として０．００１％〜０．１重量％となるようにすることが好ましい。また、容器への充填・密封の前後に常法により殺菌処理を施すことが、長期間にわたる場合であっても流通可能となるので好ましい。
【００１４】
【実施例】
以下に、実施例を掲げて本発明を更に具体的に説明するが、この発明の範囲はこれらの例示に限定されるものではない。
【００１５】
実施例１（低温緑茶抽出液の調製）
茶葉（玉露）に、その茶葉重量の３５倍量の約５９℃のイオン交換水で５分間抽出処理を行った。抽出処理後、網濾過で茶葉を分離・除去した後、５℃に冷却して遠心分離により、微細な沈殿物を除去して、低温緑茶抽出液を調製した。
【００１６】
実施例２（茶生葉抽出エキスの調製）
収穫後の柔らかい茶生葉に、その茶葉重量の２０倍量の約７０℃のイオン交換水で６分間抽出処理を行った。抽出処理後、網濾過で茶葉を分離・除去した抽出液を減圧濃縮し、乾燥することによって茶生葉抽出エキスを調製した。
【００１７】
実施例３（茶飲料の調製）
実施例１で得られた低温緑茶抽出液に、実施例２で得られた茶生葉抽出エキスを、重曹を用いてｐＨを中性域に調整した後、表１に示す種々の割合で混合し、アスコルビン酸を酸化防止剤として少量添加して、全体をイオン交換水で２．５倍に希釈して、ビンに充填密封した。１２０℃で１５分間の加熱殺菌処理後、室温で一ヶ月保存後に香味評価を行った。なお、茶生葉抽出エキスを添加しないものを比較例とした。表１中、茶生葉抽出エキス配合割合の数値（％）は、最終製品緑茶飲料中の乾燥物換算した茶生葉抽出エキスの重量％を示す。また、上記香味評価は、５名の専門のパネラーによる官能検査により行い、比較例のものを香り、味（こく、旨み、渋み）とも“１”とし、比較例のものに比べて、優れていた場合を“２”とし、特に優れていた場合を“３”として、５名の平均値で表した。結果を表１に示す。
【００１８】
【表１】
【発明の効果】
本発明によると、淹れたての茶の香気があり、こく、旨みのある香味のバランスに優れた緑茶飲料が得られ、室温一ヶ月の保存に対しても安定であった。[0001]
BACKGROUND OF THE INVENTION
The present invention provides a green tea beverage in a sealed container based on a low temperature extract of green tea, which has a freshly brewed tea fragrance, excellent balance of rich and delicious flavor, and excellent color tone, and its production Regarding the method.
[0002]
[Prior art]
In JP-A-1-171435, after cooling a low-temperature extract of 45 to 70 ° C. from black tea with relatively little tannin, a solution obtained by removing the precipitate and turbid components by centrifugation, The extract obtained by extracting the hot extract from a relatively large amount of black tea at 80 to 100 ° C. until the Brix is 15 to 30 °, cooling, and then centrifuging and removing the precipitate and turbid components. A method for producing a black tea beverage excellent in color, taste and aroma, which does not generate cream-down and is characterized by mixing is described.
[0003]
Japanese Patent Application Laid-Open No. 11-56242 discloses extraction of teas characterized in that useful components are extracted from teas such as green tea, oolong tea, black tea, etc. using at least two types of extraction water of low temperature extraction water and high temperature extraction water. A method is described, and in the case of green tea, extraction with low temperature extraction water at 40-60 ° C., which is 20-60 times the tea leaves, for 2-10 minutes, mainly umami or astringency of amino acids, catechins, caffeine, etc. And aroma components such as hexanal having a relatively low boiling point, and when extracted for 2 to 7 minutes with high-temperature extraction water at 60 to 80 ° C. that is 20 to 40 times that of tea leaves, astringency such as catechin It is said that components can be extracted.
[0004]
In JP-A-2-97353, the collected tea leaves are dried to obtain dry tea leaves, and the tea leaf mixed liquid obtained by immersing the dried tea leaves in distilled water is stirred for a predetermined time. A method for extracting an extract from tea leaves that is separated into a liquid and extracting an extract from tea leaves, and a method for using the extracted extract as a seasoning for dim sum or other foods and drinks are described. Yes.
[0005]
In JP-A-6-303904, tea leaves are extracted in high temperature water at 80 to 100 ° C. for 30 to 90 seconds, then cold water is added to make the temperature low at 30 to 50 ° C., and then extracted for 120 to 300 seconds. Tea beverages obtained by the extraction method have the same high fragrance as high temperature extracted tea beverages, and have deep umami, strong richness, and weak astringency similar to low temperature extracted tea beverages.
[0006]
[Problems to be solved by the invention]
In the extraction of tea leaves, more astringency components are extracted as the extraction temperature increases. On the other hand, in the low temperature extraction at 45 to 70 ° C., the extraction of astringent ingredients is suppressed and the extraction of caffeine and theanine which is an umami ingredient is relatively increased. In that case, it was not necessarily sufficient in terms of the balance of the aroma and flavor of freshly brewed tea. An object of the present invention is to provide a green tea beverage in a sealed container having a freshly brewed tea aroma and a balanced flavor based on a low temperature extract of green tea.
[0007]
[Means for Solving the Problems]
As described above, the green tea extract obtained by extracting tea leaves at a low temperature of 45 to 70 ° C. has suppressed the extraction of astringency components, and the extraction of caffeine and theanine components that are umami components is relatively enhanced. However, there is a difference in flavor between the case of drinking immediately after extraction and the case of drinking after passing through the manufacturing process of the green tea beverage in a sealed container. From the results of the sensory test, it was found that the tea fragrance and flavor balance were not necessarily sufficient. Therefore, intensive research was conducted on a green tea beverage in a sealed container having a freshly scented tea aroma and a balanced flavor based on a low temperature extract of green tea. The present invention was completed by finding that a green tea beverage in a sealed container blended with an extract from scent has the aroma of freshly brewed tea and is excellent in balance of flavor.
[0008]
That is, the present invention is a green tea beverage in a sealed container, characterized in that a green tea extract extracted from fresh tea leaves is blended with a green tea extract extracted from tea leaves with a low temperature aqueous medium at 45 to 70 ° C. The green tea beverage in a sealed container according to claim 1, wherein the fresh tea leaf extract to be blended is an extract obtained by concentrating and / or drying an extract extracted from fresh tea leaves with hot water. The green tea in a sealed container according to claim 1 or 2, wherein 0.001% to 0.1% by weight of a fresh tea leaf extract is blended with a green tea beverage in terms of dry matter. The present invention relates to a beverage (claim 3).
[0009]
Moreover, this invention mix | blends the green tea extract extracted from the fresh tea leaves with the green tea extract extracted from the tea leaves with the low-temperature aqueous medium of 45-70 degreeC, The manufacturing method of the green tea drink in a sealed container characterized by the above-mentioned (Claim 4) or a method for producing a green tea beverage in a sealed container according to claim 4, wherein the fresh tea leaf extract is blended with a low temperature aqueous medium for extracting a green tea extract from tea leaves (Claim 5). Or a green tea beverage in a sealed container according to claim 4 or 5, wherein the extract of fresh tea leaves to be blended is an extract obtained by concentrating and / or drying an extract extracted from fresh tea leaves with hot water. The manufacturing method according to any one of claims 4 to 6, wherein 0.001% to 0.1% by weight of fresh tea leaf extract is added to the method (claim 6) or green tea beverage as a dry matter. Method (Claim 7) .
[0010]
DETAILED DESCRIPTION OF THE INVENTION
The green tea extract in the present invention is particularly a green tea extract extracted from a tea leaf obtained by steaming the harvested tea buds with steam or roasting in a kettle with a low-temperature aqueous solvent at 45 to 70 ° C. Examples of the aqueous solvent include, but are not limited to, distilled water, ion-exchanged water, natural water, ascorbic acid-containing aqueous solution, and pH-adjusted water. In addition, the tea leaves are not particularly limited as long as they are green teas, but gyokuro, kabuse tea, and deep steamed tea are preferred.When gyokuro, kabuse tea, and deep steamed tea are blended with fresh tea leaf extracts, In particular, a green tea beverage having an excellent flavor can be obtained. Examples of extraction conditions include 45 to 70 ° C. for 1 to 20 minutes, preferably 55 to 65 ° C. for 2 to 10 minutes, and particularly preferably 58 to 61 ° C. for 4 to 7 minutes. ]
The extract of fresh tea leaves in the present invention is not particularly limited as long as it is an extract extracted from fresh tea leaves that have not been subjected to heat treatment such as steaming or roasting. The extract which has the fragrance | flavor of the fresh tea leaf which concentrated and / or dried the extract extracted by the conventional method using the critical carbon dioxide gas can be illustrated. The fresh tea leaves may be anything as long as they contain tea leaves that have not been heat-treated, and may contain some tea leaves after heat drying. As said aqueous medium, ascorbic acid containing aqueous solution and ethanol containing aqueous solution other than hot water, such as distilled water, ion-exchange water, and natural water, can be illustrated. Examples of the extraction conditions include room temperature to 100 ° C. for 30 seconds to 30 minutes, preferably 50 to 80 ° C. for 2 to 15 minutes. Conventionally known concentration and drying treatment methods such as concentration, spray drying, vacuum freeze drying and the like can be applied alone or in appropriate combination, but these treatments have the aroma of fresh tea leaves and are contained in fresh tea leaves A treatment that can suppress the polymerization of tannins, have less astringency components, and obtain an extract of fresh tea leaves containing a umami component such as theanine is preferable.
[0012]
The green tea beverage in a sealed container of the present invention is characterized in that a green tea extract extracted from fresh tea leaves is blended with a green tea extract extracted from tea leaves with a low-temperature aqueous medium at 45 to 70 ° C. The blending ratio of the extract and fresh tea leaf extract can be selected as appropriate according to the type of green tea used, etc., but is not limited, but the fresh tea leaf extract is converted into dry matter for a green tea beverage in a sealed container. What is blended at a ratio of 0.001 to 0.1% by weight, that is, an extract extracted from fresh tea leaves with hot water as it is or concentrated and / or dried in 100 parts by weight of the final product. What is mix | blended 0.001-0.1 weight part as dry matter conversion is preferable. In the case of the blending amount of 0.001% to 0.1% by weight, the flavor balance by the combination of the green tea extract and the fresh tea leaf extract is further improved. In addition, in the sealed green tea beverage of the present invention, in addition to the above green tea extract and fresh tea leaf extract, other substances such as ascorbic acid may be appropriately blended within the range not impairing the effects of the present invention. it can.
[0013]
The green tea beverage in a sealed container of the present invention can be produced by blending the green tea extract extracted from fresh tea leaves with the green tea extract extracted from tea leaves with a low-temperature aqueous medium at 45 to 70 ° C. The green tea beverage in a sealed container of the present invention can be produced by filling and sealing a container such as a can, a paper container, a bottle, or a PET bottle with a mixed liquid obtained by adding and mixing the green tea extract to the green tea extract. As a low temperature aqueous medium used when extracting the green tea extract from the tea leaves and the method, a low temperature aqueous medium of 45 to 70 ° C to which fresh tea leaf extract is added is used, and the obtained green tea extract is filled into a container. The method of sealing etc. can be illustrated concretely. And also in the manufacturing method of the green tea drink containing a sealed container of this invention, it is preferable to make it the blending quantity of the fresh tea leaf extract extract be 0.001%-0.1 weight% as dry matter conversion per product drink. . In addition, it is preferable to perform a sterilization treatment by a conventional method before and after filling and sealing the container because it becomes possible to circulate even for a long period of time.
[0014]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited to these examples.
[0015]
Example 1 (Preparation of low temperature green tea extract)
The tea leaves (Gyokuro) were extracted with ion-exchanged water at about 59 ° C., which is 35 times the weight of the tea leaves, for 5 minutes. After the extraction treatment, the tea leaves were separated and removed by screen filtration, cooled to 5 ° C., and centrifuged to remove fine precipitates to prepare a low temperature green tea extract.
[0016]
Example 2 (Preparation of fresh tea leaf extract)
The soft fresh tea leaves after harvesting were subjected to extraction treatment for 6 minutes with ion-exchanged water at about 70 ° C., which is 20 times the weight of the tea leaves. After the extraction treatment, the extract from which tea leaves were separated and removed by net filtration was concentrated under reduced pressure and dried to prepare fresh tea leaf extract.
[0017]
Example 3 (Preparation of tea beverage)
To the low-temperature green tea extract obtained in Example 1, the tea fresh leaf extract obtained in Example 2 was adjusted to a neutral range using sodium bicarbonate, and then mixed at various ratios shown in Table 1. A small amount of ascorbic acid was added as an antioxidant, and the whole was diluted 2.5 times with ion-exchanged water, and the bottle was filled and sealed. After a heat sterilization treatment at 120 ° C. for 15 minutes, the flavor was evaluated after storage at room temperature for one month. In addition, the thing which does not add fresh tea leaf extract was made into the comparative example. In Table 1, the numerical value (%) of the raw tea leaf extract extract blending ratio indicates the weight% of the fresh tea leaf extract in terms of dry matter in the final product green tea beverage. In addition, the above flavor evaluation was conducted by sensory inspection by five specialist panelists, and the scent and taste (koku, umami, astringency) of the comparative example were set to “1”, which is superior to that of the comparative example. In this case, “2” was given, and “3” was given to the case of being particularly excellent, and it was expressed as an average value of five people. The results are shown in Table 1.
[0018]
[Table 1]
【The invention's effect】
According to the present invention, a green tea beverage having a freshly brewed tea fragrance and a good balance of rich and savory flavor was obtained, and it was stable for storage at room temperature for one month.
Claims (7)
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| JP2000074692A JP4111414B2 (en) | 2000-03-16 | 2000-03-16 | Green tea beverage in sealed container and method for producing the same |
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| JP2000074692A JP4111414B2 (en) | 2000-03-16 | 2000-03-16 | Green tea beverage in sealed container and method for producing the same |
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| JP2001258477A JP2001258477A (en) | 2001-09-25 |
| JP4111414B2 true JP4111414B2 (en) | 2008-07-02 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4912623B2 (en) * | 2005-06-08 | 2012-04-11 | 三井農林株式会社 | Containerized tea beverage |
| JP4912622B2 (en) * | 2005-06-08 | 2012-04-11 | 三井農林株式会社 | Containerized tea beverage |
| JP5191087B2 (en) * | 2005-06-08 | 2013-04-24 | 三井農林株式会社 | Containerized tea beverage |
| JP4692909B2 (en) * | 2008-07-04 | 2011-06-01 | 有限会社コウムラテクノ | Method for producing green tea paste and green tea beverage |
| US8529977B2 (en) | 2009-02-27 | 2013-09-10 | Ito En, Ltd. | Green tea beverage packed in container |
| CA2753308A1 (en) | 2009-02-27 | 2010-09-02 | Ito En, Ltd. | Green tea beverage packed in container |
| JP5144638B2 (en) * | 2009-12-25 | 2013-02-13 | キリンビバレッジ株式会社 | Fresh tea leaf extract with flavor balance and ease of drinking, and method for producing the same |
| CN104106696B (en) * | 2013-04-16 | 2019-02-12 | 农夫山泉股份有限公司 | A kind of tea beverage and its manufacturing method |
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