JP4742752B2 - Beverage production method - Google Patents

Description

  The present invention relates to a beverage having a reduced caffeine content and a method for producing the same, and more specifically, a beverage comprising a tea leaf extract in which fresh tea leaves are treated under predetermined conditions to reduce the caffeine content in the tea leaves. And a manufacturing method thereof.

  In recent years, the obesity of the people has progressed due to the high fat and high calorie content of the diet. Upper body obesity, impaired glucose tolerance, high triglycerides, and high blood pressure are called “death quartet”. When they overlap, the rate of atherosclerosis and heart disease increases at an accelerated rate and is considered life-threatening. The manifestation of such physiological abnormalities is greatly related to genetic factors and environmental factors such as dietary habits, so it is sometimes necessary to change lifestyle habits to prevent or improve, and it is difficult to sustain. You may be forced to self-regulate. A simple means of preventing or improving obesity that anyone can accept is desired.

  In addition, allergies, which are one of excessive immune reactions, are caused by causative substances called “allergens” such as plants, animals, microorganisms, foods, and chemical substances. In particular, allergic rhinitis is an upper respiratory tract allergic disease represented by hay fever, and exhibits symptoms such as sneezing attacks, aqueous nasal discharge, and nasal congestion. It is said that there are 13 million hay fever patients all over Japan, which is a big social problem. In order to suppress allergic symptoms, it is necessary to suppress the release of chemotransmitters that cause allergic symptoms such as histamine from mast cells. In order to suppress this histamine release, development of an antiallergic agent is desired.

  In order to solve such problems, various useful substances have been found in foods or similar natural products, and functional foods that make use of their physiological functions have been actively studied. Functional foods are expected to improve blood lipids, blood sugar levels, blood pressure, allergic diseases and the like when taken by a healthy person on a daily basis, and provide simple means for promoting health and preventing diseases. In particular, polyphenols are attracting attention as materials that are expected to prevent or improve obesity, and among them, catechins derived from green tea are among the most studied materials.

  Catechins are a kind of tannin or polyphenol unique to green tea, and are one of the main components that determine the taste of green tea. These catechins have been demonstrated to have various effects such as antioxidant, arteriosclerotic, antihypertensive, antihyperglycemic, antiallergic, antibacterial, etc. A method for preventing obesity by improving basal metabolism and promoting fat burning by using it as a raw material for health food is known (Non-patent Document 1). In order to develop such physiological effects of catechins, it is necessary to drink 4 to 5 cups of tea per day for adults. For this reason, the technique of mix | blending catechins with high concentration in a drink is desired so that a large amount of catechins can be ingested more simply.

  Further, in polyphenol, methylated methylated catechins such as epigallocatechin-3-O- (3-O-methyl) gallate and epigallocatechin-3-O- (4-O-methyl) gallate are strong. It is known to have an antiallergic effect, and there is an increasing demand for foods and drinks containing methylated catechins.

However, although tea leaves contain about 8% to 15% catechins, caffeine is usually contained 2% to 4%. Since caffeine exerts a central nervous excitatory action, it is used for drowsiness suppression, but it also causes harmful effects such as nervous sensitivity, nausea and insomnia due to excessive intake. For this reason, methods for selectively removing only caffeine from caffeine-containing compositions have been studied (see Patent Documents 1 and 2).
Keiichiro Muramatsu “Science of Tea” Asakura Shoten (2000) JP-A-10-105328 JP-A-6-142405

  In the method for producing tannins described in Patent Document 1, after the tea leaf extract is brought into contact with a cation exchange resin, the treatment liquid is brought into contact with a porous resin. As a result, it is possible to provide a tea leaf extract from which caffeine has been removed. Further, since tannins (catechins) are adsorbed to the porous resin, only catechins can be isolated. However, in this method, not only caffeine is selectively removed, but there is a possibility that the composition of catechins which are active ingredients is also changed. Patent Document 2 discloses a method of bringing an aqueous solution containing caffeine into contact with activated clay or acidic clay. This makes it possible to selectively remove caffeine. However, since activated clay or acidic clay is used, the hue may be deteriorated, and it is not suitable for use in a beverage whose consumer's desire to purchase depends on the color of appearance.

  In addition, since both of the above methods perform some processing using the tea leaf extract, the step of performing the above processing in the middle of an existing production line in the case of industrially producing beverages from tea leaves. Must be included. Therefore, the equipment load on the process is excessive, and lack of simplicity in industrial level implementation.

  The present invention has been made in view of the problems as described above, and its purpose is effective in reducing the content of caffeine while maintaining the content of catechins contained in the raw leaves of tea leaves. To develop a manufacturing method, thereby providing a beverage using a tea extract of crude tea or finished tea in which the damage caused by caffeine is reduced, and a manufacturing method thereof.

  More specifically, the present invention provides the following.

  (1) Hot water until the concentration of caffeine in the collected fresh tea leaves is 60% by mass or less before the hot water treatment and the concentration of oxalic acid or a salt thereof is 95% by mass or less before the hot water treatment A beverage containing an extract of crude tea made of treated tea leaves obtained by processing.

  Caffeine dissolves well in hot water and has sublimation properties. Sublimation starts at about 120 ° C., but by performing hot water treatment, caffeine can be extracted from tea leaves at a temperature lower than 120 ° C. at normal pressure. Moreover, oxalic acid or a salt thereof is present in plant cells in the form of potassium salt or calcium salt, and has solubility in water, and therefore has relatively high solubility in water at room temperature. Therefore, it can be easily removed from tea leaves by performing hot water treatment. On the other hand, the solubility of catechins in water is low. Therefore, according to the invention of (1), the caffeine concentration in the tea leaves can be reduced by about 60% by subjecting the fresh tea leaves to hot water treatment.

  In addition, caffeine is usually contained in tea beverages at about 80 mg / 100 ml. Ingestion of 300 mg or more (about 4 cups) of caffeine within 2 hours may cause caffeine poisoning symptoms such as nervousness with anxiety. Therefore, if the caffeine concentration can be reduced by about 60% according to the invention of (1), the occurrence of caffeine poisoning can be prevented, and even an infant or a caffeine sensitive person can easily take it. It becomes possible to provide a tea beverage.

  Furthermore, since oxalic acid or a salt thereof becomes a bitter or savory component in tea leaves, the oxalic acid or a salt thereof is selectively removed by the invention of (1), so that a refreshing and highly palatable beverage can be obtained. It becomes possible to provide. The content of oxalic acid or its salt in tea leaves was 1.29% for Gyokuro Advanced, 1.17% for Gyokuro Junior, 0.82% for Sencha Advanced, 0.95% for Sencha Junior, 0 for Bancha .74% and Hojicha 0.77%.

  (2) The beverage according to (1), wherein the difference between the total catechin concentration in the fresh tea leaves and the total catechin concentration in the treated tea leaves is 0.1% by mass to 5% by mass.

  As described above, the solubility of catechins in water is low, and it cannot be easily removed even if hot water treatment is performed on tea leaves. Therefore, according to the invention of (2), it is possible to provide a beverage in which the concentrations of caffeine and oxalic acid are reduced and the concentration of catechins is hardly reduced.

  In addition, catechins have various effects such as antiallergic action, antioxidant action, arteriosclerosis inhibiting action, blood pressure rise inhibiting action, blood sugar rise inhibiting action, bactericidal action, antibacterial action, and deodorizing action. However, beverages containing a high concentration of conventional catechins also contain caffeine at a high concentration. For this reason, infants and caffeine-sensitive persons cannot drink and cannot enjoy the useful effects of catechins. However, according to the invention of (2), even infants and the like can take in peace.

  Here, the catechins refer to non-epimeric catechins such as catechin, gallocatechin, catechin gallate, gallocatechin gallate, and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, and the like. .

  (3) The beverage according to (1) or (2), wherein a divisor between the total catechin amount and the caffeine amount in the crude tea extract is 4 to 50.

  If the ratio of catechins to caffeine is too low, it causes turbidity such as cream down, which is unfavorable in appearance and unfavorable, and there is a risk of excessive consumption of caffeine. Moreover, when the ratio of the non-polymer catechins to caffeine is too high, it is not preferable in terms of flavor balance. Therefore, according to the invention of (3), a beverage having a good flavor balance can be provided by setting the divisor of the total catechin amount and the caffeine amount in the extract of crude tea to the above values.

  (4) The beverage according to any one of (1) to (3), wherein a divisor between the amount of tannin and the amount of caffeine in the crude tea extract is 4.5 to 50.

  For the same reason as described above, according to the invention of (4), a beverage having a good flavor balance can be provided by setting the divisor between the amount of tannin and the amount of caffeine in the crude tea extract. .

  (5) The fresh tea leaves are “Benifuuki”, “Benifuuji”, “Benihore”, “Yaeho”, “Surugasuse”, “Yutaka Midori”, “Kanamidori”, “Okumusashi” ”,“ Blue heart large bread ”,“ Blue heart dragon ”,“ Ooba dragon ”,“ Safflower ”,“ Benihikari ”,“ Yamakai ”,“ Yamamidori ”,“ Karabeni ”,“ Incense ” The beverage according to any one of (1) to (4), which is a tea leaf of “Miso”, “Soufu” and “Okumidori” or a mixture thereof.

  According to the invention of (5), since the above tea leaves are tea leaves containing methylated catechins having high antiallergic activity among catechins, the concentration of caffeine can be obtained by using these tea leaves as green tea or seeded tea. It is possible to provide a beverage having anti-allergic properties in a state where the amount of alcohol is reduced. Moreover, since methylated catechin suppresses the accumulation of fat, it can provide a beverage having an effect of inhibiting fat accumulation. In addition, although the tea leaves of the above-mentioned varieties were listed as tea leaves containing methylated catechins, they are not particularly limited to these varieties.

［Ｒ_１，Ｒ_２，Ｒ_３，Ｒ_４は、それぞれ独立に水素原子、メチル基のいずれかであり、Ｘ_１，Ｘ_２は、それぞれ独立に水素原子、ヒドロキシ基のどちらかである。］ Here, the “methylated catechin” is represented by the chemical formula (1) and refers to a methylated catechin and an inevitable component during purification. The methylated catechins in the present invention are mainly epigallocatechin-3-O- (3-O-methyl) gallate (hereinafter referred to as EGCG3 "Me), epicatechin-3-O- (3-O-methyl) gallate ( Hereinafter, ECG3 "Me", epicatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as ECG4 "Me), epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as ECG3" Me) , EGCG4 "Me), gallocatechin-3-O- (3-O-methyl) gallate (hereinafter referred to as GCG3" Me), catechin-3-O- (3-O-methyl) gallate (hereinafter referred to as CG3 "Me). ), Catechin-3-O- (4-O-methyl) gallate (hereinafter referred to as CG4 "Me), or gallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as G). G4 "as Me) and it is preferable to include these isomerate.

[R ₁ , R ₂ , R ₃ and R ₄ are each independently a hydrogen atom or a methyl group, and X ₁ and X ₂ are each independently a hydrogen atom or a hydroxy group. ]

  (6) A method for producing a beverage containing an extract of tea leaves, wherein the collected fresh leaves have a caffeine concentration of 60% by mass or less before hydrothermal treatment, and the concentration of oxalic acid or a salt thereof before hydrothermal treatment. The manufacturing method of the drink which has the process of performing a hot-water process until it becomes 95 mass% or less.

  According to the present invention, it is possible to reduce the content of caffeine in tea leaves and the content of oxalic acid or a salt thereof by subjecting the collected fresh leaves to hot water treatment. Thereby, the tea beverage which anyone can drink easily and its manufacturing method can be provided. In addition, oxalic acid or a salt thereof becomes a bitter taste or an umami component in tea leaves, and therefore, by selectively removing oxalic acid or a salt thereof, it becomes possible to provide a highly palatable beverage. . Furthermore, the catechin content hardly changed even after the above-mentioned hot water treatment, so depending on the type of tea leaves used, it has a low caffeine anti-allergic beverage or a low caffeine anti-obesity effect. It is also possible to produce a beverage having

  The present invention will be described in detail below.

[Hot water treatment of tea leaves]
In the beverage according to the present invention, the concentration of caffeine in the collected fresh tea leaves is 60% by mass or less before the hot water treatment, and the concentration of oxalic acid or a salt thereof is 95% by mass or less before the hot water treatment. Use the tea leaf extract that has been hydrothermally treated until it is. Here, the hot water treatment refers to spraying hot water at 70 ° C. to 100 ° C. for 50 seconds to 250 liters for 30 seconds to 180 seconds on tea leaves collected from tea trees (tea leaves within 24 hours immediately after plucking). The water pressure at this time is preferably from 0.01 MPa to 0.5 MPa, more preferably from 0.08 MPa to 0.5 MPa per kg of tea leaves.

  If the water pressure is 0.01 MPa or less, caffeine in tea leaves cannot be reduced, and even if the water pressure is 0.5 MPa or more, no change can be confirmed in the effect of reducing caffeine in tea leaves. If the water pressure is 0.5 MPa or more, the tea leaves may be crushed by the water pressure. Therefore, in order to reduce caffeine in tea leaves more efficiently with less water amount without impairing the appearance of tea leaves, it is preferable to set the water pressure within the above range.

  The means for the hot water treatment of tea leaves is not particularly limited as long as the water pressure of the shower is the above value, but when treating a large amount of tea leaves at once, for example, FIG. It is preferable to use a processing apparatus 1 having a net conveyor as shown. In this processing apparatus 1, the tea leaves 20 are fed from the tea leaf inlet 12 and then pass through the hot water treatment chamber 10 at a predetermined speed by the net conveyor 102. At this time, the tea leaves 20 are hydrothermally treated by the shower 104 provided in the ceiling portion of the hydrothermal treatment chamber 10. The treated tea leaves 22 that have been subjected to the hot water treatment are discharged from the tea leaf discharge port 14 provided at the other end of the net conveyor 102. The processing time of the tea leaves 20 can be adjusted by adjusting the rotation speed of the net conveyor 102.

  The to-be-treated tea leaves 22 obtained by the above hot water treatment are dehydrated, and then the crude tea is produced through the normal production process of rough tea, that is, steaming, rough koji, cocoon twisting, middle koji, and brewing processes. . In addition, although examination about the water quality is performed in the examples, normal water may be used.

  Moreover, the kind of tea leaf is appropriately selected depending on the purpose of the beverage to be produced, and is not particularly limited.

[Manufacture of beverages]
The beverage according to the present invention is obtained by extracting crude tea by a known method. The temperature at the time of extraction is not particularly limited as long as it is higher than the melting point of the solvent and lower than the boiling point, but is preferably 10 ° C. to 100 ° C. for water and 10 ° C. to 40 ° C. for ethanol and methanol. The extraction time is preferably in the range of 10 seconds to 24 hours.

  For example, it is preferable to add an extraction solvent to the dried tea leaves that have been pulverized, pulverized, etc., and used as an extract or a processed product thereof. Examples of the extraction solvent include water; lower alcohols such as methanol, ethanol, propanol, isopropanol, butanol and isobutanol; ethers such as ethyl ether and dioxane; ketones such as acetone and the like. Water, ethanol, or a water-ethanol mixed solvent is preferable.

  The obtained extract may be used as a beverage as it is, or may be mixed with other beverages. The content of the extract when mixed with other beverages is preferably 50 mg to 50 g in 100 mL of beverage.

  In addition, in order for antiallergic components in tea leaves including methylated catechins to have a sufficient antiallergic effect, or catechins in tea leaves to have a sufficient fat accumulation suppressing effect, L-ascorbic acid and sodium ascorbate Such as antioxidants, perfumes, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, fruit juice extracts, Additives such as vegetable extracts, nectar extracts, pH adjusters and quality stabilizers may be used alone or in combination.

  Examples of sweeteners include sugar, glucose, fructose, isomerized liquid sugar, glycyrrhizin, stevia, aspartame, fructooligosaccharide, and galactooligosaccharide. Examples of acidulants include fruit juices extracted from natural ingredients, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, and phosphoric acid. Citric acid or malic acid is contained in the beverage in an amount of 0.1 g / L to 5 g / L, preferably 0.5 g / L to 2 g / L. Examples of the antioxidant include L-ascorbic acid, sodium L-ascorbate, erythorbic acid, and sodium erythorbate. It is good to contain 0.005 mass% to 0.5 mass% in a drink, Preferably it is 0.01 mass% to 0.1 mass%. This can prevent the beverage from being discolored by oxidation.

  Containers used for beverages are molded containers (so-called PET bottles) mainly composed of polyethylene terephthalate, sealed containers, metal cans, paper containers combined with metal foil and plastic films, bottles, etc. It can be provided in the usual form.

  Moreover, said container is manufactured on the predetermined | prescribed sterilization conditions prescribed | regulated to the food hygiene law, for example, when it can heat-sterilize after filling a container like a metal can. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, sterilize at high temperature and short time in a plate heat exchanger, etc., cool to a certain temperature, and fill the container. The method is adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH can be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

[Heat water treatment conditions for tea leaves]
First, the optimum water quality for removing caffeine was examined. FIG. 2 is a diagram showing the contents of caffeine, strictinin, and catechins when treatment is performed while changing the pH of the treated water (shower water). It was shown that the caffeine removal rate is improved by setting the pH of the treated water to be between 3.5 and 6.8. Next, caffeine was removed by changing the hardness of the treated water. The result is shown in FIG. It was shown that the removal rate of caffeine is improved by using soft water. In addition, although the water quality preferable in order to examine the removal efficiency of caffeine was investigated in the present Example, it does not specifically limit to this range.

[Manufacture of beverages]
“Benifuuki” (tea leaves within 24 hours immediately after plucking) collected from tea trees was showered by spraying 50 to 250 L of hot water at 95 ° C. for 25 to 75 kg for a predetermined time (60 seconds, 90 seconds, 120 seconds). The water pressure at this time was 0.1 MPa per kg of tea leaves. Next, crude tea was produced from the treated tea leaves by a usual method (steaming, rough koji, cocoon twisting, middle mushrooming, and brewing processes, etc.). This crude tea was extracted with hot water at 90 ° C., and further auxiliary materials such as sodium L-ascorbate and sodium bicarbonate were added to this extract to obtain test beverages 1 to 3, respectively. As a comparison, a beverage obtained by producing and extracting crude tea from the collected fresh leaves by a normal method without performing hot water treatment was used as a test beverage 4.

[Measurement of chemical components in beverages]
Caffeine and catechin content and content in the test beverage were measured. The measurement was analyzed by liquid chromatography. The test beverage was diluted 3 times with distilled water. Wako Pure Chemical (Wakopak Navi C18-5 (4.6 × 150 mm, diameter 5 um)) was used for the column, and water (DW), acetonitrile, phosphoric acid (H ₃ PO ₄ ) and mobile phase A were used. Was mixed at a volume ratio of 400: 10: 1, and mobile phase B was a solution in which methanol and mobile phase A were mixed at a volume ratio of 1: 2. The measuring instrument is Shimadzu LC-10A, the autosampler is 4 ° C., the column temperature is 40 ° C., the injection volume is 20 μl, the flow rate is 1 ml / min, the detection wavelength is UV 272 nm, and the gradient conditions listed in Table 1 below. The analysis was performed. The gradient conditions A and B were appropriately changed depending on the chemical component to be measured.

The results of measuring caffeine, catechin content and content in test beverages 1 to 4 are shown in FIGS. Moreover, the result of having measured content of the oxalic acid or its salt is shown in FIG. As a result, the contents of oxalic acid and the like and caffeine tended to decrease as the hot water treatment time increased. In particular, although the content of caffeine was reduced to 50% or less, the content of methylated catechin was hardly changed.

  The contents of oxalic acid and oxalate were analyzed as follows. 100 mg of the ground tea sample was weighed into a 100 ml volumetric flask, 80 ml of distilled water was added, and the mixture was extracted at 80 ° C. for 30 minutes. After cooling this, 2.5 ml of 10 mM ethylenediaminetetraacetic acid disodium solution was added, and then filled up with distilled water. After stirring this well, the supernatant was passed through a membrane filter (Advantech, DISMIC-13CP) for analysis. Similarly, beverages were also analyzed through a membrane filter. Capillary electrophoresis was used for analysis of oxalic acid. That is, the electrophoresis solution was 10 mM sodium chromate, 0.5 mM tetradecyltrimethylammonium bromide, 0.1 mM disodium ethylenediaminetetraacetate, and the detection wavelength was 254 nm and analyzed by the indirect absorbance method.

[Sensory test]
The sensory test was performed by drinking test drinks 1 to 4 and scoring them on a 5-point scale. The results are shown in Table 2. As a result, it was found that the test beverages 1 to 3 according to the present invention had little change in flavor, and the bitterness due to caffeine was eliminated, making it easy to drink and sufficient performance as a favorite beverage.

[Study of histamine release inhibitory effect]
The effect of inhibiting histamine release in test beverages 1 to 4 was examined. The result is shown in FIG. From this, it was shown that even if the tea leaves were subjected to hot water treatment, there was no influence on the action effect of the antiallergic components in the tea leaves.

  In addition, as a method for determining antiallergic activity (type I allergy), an inhibitory action on histamine release from mouse mast cells was used as an index. The inhibitory effect on histamine release is that mouse bone marrow-derived cultured mast cells (BMMC) are used, 10% inactivated FBS (fetal bovine serum) is 3 ng / ml, interleukin-3 (IL-3), 5 mM Na glutamate is 50 μM, 2 -Cultured in RPMI 1640 medium supplemented with mercaptoethanol.

Cells (1 × 10 ⁷ cells / mL) are sensitized overnight with anti-DNP-mouse IgE antibody, then suspended in Tyrode solution the next day and incubated with a test sample for 10 minutes, and then DNP-HSA (antigen) is added. Then, degranulation was induced (20 minutes), and the amount of histamine in the supernatant was measured by liquid chromatography.

  The measuring instrument is Shimadzu LC-10A, the column is Shodex ODP 50-4E, the flow rate is 0.5 ml / min, the injection volume is 20 μl, the column oven temperature is 37 ° C., and the detector is RF (ex. 330 nm, em.430 nm), an isocratic analysis was performed. The antiallergenicity was judged to be higher as the value relative to the control distilled water was lower.

It is the figure which showed the hot water processing apparatus of the tea leaf. It is the figure which showed pH of treated water, and content of the chemical component in tea leaves. It is the figure which showed the hardness of the treated water, and content of the chemical component in tea leaves. It is the figure which showed caffeine content and catechin content in the drink which concerns on this invention. It is the figure which showed caffeine content and catechin content in the drink which concerns on this invention. It is the figure which showed the oxalic acid content in the drink which concerns on this invention. It is the figure which showed the histamine release inhibitory effect in the drink which concerns on this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Processing apparatus 10 Hot-water processing chamber 102 Net conveyor 104 Shower 12 Tea leaf inlet 14 Tea leaf outlet 20 Tea leaf 22 Treated tea leaf

Claims (5)

A method for producing a beverage containing tea leaf extract,
The collected fresh leaves are subjected to hot water treatment in which hot water of 70 to 95 ° C. is sprayed at a water pressure of 0.01 to 0.5 MPa per kg of tea leaves for 60 seconds to 90 seconds, so that the caffeine concentration is before the hot water treatment. The manufacturing method of the drink which has the process of obtaining the to-be-processed tea leaf whose concentration of oxalic acid or its salt is 95 mass% or less before a hot-water process.   The beverage according to claim 1, wherein the hot water treatment is performed such that the difference between the total catechin concentration in the fresh tea leaf and the total catechin concentration in the treated tea leaf is 0.1 mass% to 5 mass%. Manufacturing method. The beverage according to claim 1 or 2, wherein the hot water treatment is performed so that a divisor between a total catechin amount and a caffeine amount in an extract of crude tea obtained from the treated tea leaves is 4 to 50. Production method. The beverage production according to claim 3, wherein the hot water treatment is performed such that the divisor between the amount of tannin and the amount of caffeine in the extract of crude tea obtained from the treated tea leaves is 4.5 to 50. Method. The green tea leaves are “Benifuuki”, “Benifuuji”, “Benihorome”, “Yaeho”, “Surugase”, “Yutaka Midori”, “Kanaya Midori”, “Okumusashi”, “ `` Blue heart large bread '', `` Blue heart dragon '', `` Ooba dragon '', `` Safflower '', `` Benihikari '', `` Yamakai '', `` Yamamidori '', `` Karabeni '', `` Kou '', The method for producing a beverage according to any one of claims 1 to 4, which is tea leaves of "Soufu" and "Okumidori" or a mixture thereof.

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