TW201438588A - Powdered tea beverage - Google Patents

Abstract

A ground green tea-containing beverage having good flavor is provided. The present invention is a tea beverage having a haze value (H) of 50 to 100%. The beverage contains gallate-type catechins (A) and free catechins (B), the total [(A) + (B)] being 100 to 1500 mg/L, where the content of (B) is greater than the content of (A), and contains monogalactosyl diglyceride (C) and digalactosyl diglyceride (D), the total [(C) + (D)] being 1.3 to 12.0 mg/L.

Description

Powder tea drink

The present invention relates to a powdered matcha beverage having a high Haze value of a turbidity index.

The taste elements of green tea beverages include sweet, sour, salty, bitter, sweet, and astringent. In general, sweetness or sweetness is considered to be a favorite taste, but bitterness or astringency is considered to be an offensive taste. However, in green tea beverages, bitterness or astringency is the basis of taste, but since there is also a sweetness or sweetness to balance, bitterness or astringency is not a disgusting taste, and a refreshing feeling unique to tea is produced. Rich flavor.

In recent years, due to its excellent portability and the convenience of repeated locking, the green tea beverage contained in the PET bottle meets the needs of consumers, and the market scale is rapidly expanding. The green tea beverage is contained in a container, and the green tea extract is filtered, centrifuged, diatomaceous earth filtered, ultra-fine filtered, or separated by a fine mesh (filter paper) from the viewpoint of suppressing precipitation in storage. The treatment is carried out by removing fine particles of green tea suspended particles or tea tissue. Since the solid ingredients from the tea leaves are also removed, the tea-packed beverages in the container will have the unique aroma, sweetness and richness of the tea. Disadvantages. Moreover, the heat sterilization at the time of production significantly impairs the excellent aroma, so there is also a problem that the balance of sweetness, sweetness, astringency, and bitterness is destroyed.

Therefore, a variety of container-packed tea beverages with improved taste have been proposed. For example, a tea beverage having excellent sweetness and aroma balance (Patent Document 1) is obtained by extracting a tea into a useful component from at least two types of extracts of a low-temperature extract and a high-temperature extract, or a bitterness and sweetness. A well-balanced container-packed tea beverage containing a high concentration of non-polymer catechins (Patent Document 2), which is specific to caffeine and indigestible dextrin with respect to high-concentration non-polymer catechins Proportionate allocation.

In addition, with the increasing preference and diversification of consumer preferences, the tea extract has been directly added with dry-pulverized tea leaves, or a suspension thereof has been added to develop a variety of flavors of green tea beverages containing matcha. The container is filled with green tea beverage (Patent Documents 3 to 6).

On the other hand, it is known that chloroplast lipid membranes of chloroplasts of higher plants such as milled tea contain glyceroglycolipids, and glycerol glycolipids have physiological functions such as improvement of lipid metabolism. Since the glycerin syrup is an effective ingredient for improving the taste of the tea beverage, it has been reported that it can be given a rich feeling by being added to the tea beverage (Patent Document 7).

[Previous Technical Literature]

[Patent Document 1] Japanese Patent Laid-Open No. Hei 11-56242

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2010-045994

[Patent Document 3] Japanese Patent Laid-Open No. Hei 8-116881

[Patent Document 4] Japanese Patent Application No. 2011-6932

[Patent Document 5] Japanese Patent Application No. 2010-503885

[Patent Document 6] Japanese Patent Application No. 2005-506959

[Patent Document 7] Japanese International Publication WO2009/116538

Although a variety of tea beverages formulated with powdered matcha have been developed, even if the amount of matcha is increased, the bitter taste from solid matcha is too strong, and the problem of increasing the amount of matcha alone does not give aroma or a strong feeling. In addition, if too much Matcha is blended, the dispersibility in the aqueous solvent is poor, so that batt is likely to be generated, and it is easy to separate and precipitate, and it is difficult to fill and the like, and it is difficult to increase the blending amount of Matcha.

It is an object of the present invention to provide a matcha-containing beverage having a good flavor which is excellent in blending sweetness, sweetness, astringency, bitterness, and excellent balance.

In green tea beverages, the ingredients that bring bitterness and astringency are catechins or caffeine, which bring sweetness and sweetness. The ingredient is glutamic acid or amino acid. Therefore, it has been found that by controlling these components to an appropriate amount, it is possible to obtain a balance of sweetness, sweetness, astringency, and bitterness in the green tea beverage. However, when the beverage containing the matcha is contained in the container, the amount of these components is simply increased or decreased, and the taste is good and the balance is excellent. Here, the inventors of the present invention have a sweet taste, a sweet taste, a taste, and a bitter taste in a drink containing a matcha in a container. The balance, as a result of the investigation, found that when the crushed matcha was formulated to have a Haze value of 50 to 100%, in this tea beverage, (A) monogalactosyl diglyceride and (B) digalactosyl group were used. The diglyceride is formulated in a specific amount and in a specific ratio, and the flavor of the drink containing the matcha can be improved, and the difficulty in the workability at the time of manufacture can be improved, and the present invention can be completed.

That is, the present invention is not limited to this and the like, and is as described below.

(1) A beverage comprising a powdered tea beverage of powdered matcha and satisfying the following requirements (i) to (iv),

(i) Haze value (H) = 50~100%

(ii) (A) the total amount of gallate-type catechin and (B) free catechin [[A)+(B)]=100~1500mg/L

(iii) Content of (B) > (A)

(iv) (C) Total amount of monogalactosyl diglyceride and (D) digalactosyl diglyceride [(C) + (D)] = 1.3 to 12.0 mg / L.

(2) The powdered tea beverage as described in (1), which satisfies the requirement (v),

(v) Content ratio of (C) monogalactosyl diglyceride to (B) free catechin [[C)/(B)] = 0.0030 to 0.2000.

(3) The powdered tea beverage as described in (1) or (2), which satisfies the requirement (vi),

(vi) (C) The content of monogalactosyl diglyceride = 0.8 to 8.0 mg/L.

(4) The powdered matcha beverage according to any one of (1) to (3), which further satisfies the requirement (vii),

(vii) The ratio of free catechins [(B)/((A)+(B))]) = 0.55 to 0.80.

(5) The powdered matcha beverage according to any one of (1) to (4), which is a beverage in a container.

The beverage containing the matcha in the container of the present invention is a beverage having a sweetness, a sweet taste, a sweet taste, a bitter taste, and a tea with a refreshing aroma and a rich flavor. According to the present invention, it is possible to provide a green tea beverage containing a matcha in a container which is close to the taste balance of the green tea containing the matcha, and has a rich concentration and a rich aroma.

(non-polymer catechins)

The powdered tea beverage of the present invention contains (A) gallate type catechin and (B) free catechin. In the present specification, "non-polymerized catechins" means that there is no polymerized monomolecular catechins ((+)-catechin (hereinafter "C"), (-)-epicatechin ( The following are "EC"), (+)-catechins (hereinafter "GC"), (-)-epoch catechins (hereinafter "EGC"), (-)-catechins Acid esters (hereinafter "Cg"), (-)-epicatechin gallate (hereinafter "ECg"), (-)-catechin gallate (hereinafter "GCg" ), (-)-the general name of epigallocatechin gallate (hereinafter referred to as "EGCg"). Moreover, the "gallate type" of the present invention "Teaf" means a gallic acid group (Cg, ECg, GCg, EGCg) having non-polymeric catechins, and the content of gallate-type catechins is such a galle. The total amount of acid ester catechins. The "free catechin" of the present invention means that the non-polymerized catechins do not have a gallic acid group (C, EC, GC, EGC), and the content of free catechins means The total amount of free catechins. The amount of gallate-type catechins and the amount of free catechins were determined by high performance liquid chromatography (HPLC).

In the beverage of the present invention, the total amount of non-polymerized catechins, that is, the total amount of (A) gallate-type catechins and (B) free catechins [(A)+(B) ], 100 to 1500 mg is contained in 1 L of the powdered tea beverage per container, but preferably contains 100 to 950 mg, more preferably 120 to 900 mg, and even more preferably 150 to 800 mg. By including a non-polymerized catechin of this range in a tea beverage, a substrate having a good flavor can be formed.

In general, the content of gallate-type catechins contained in the tea extract is about 50% relative to the total amount of non-polymer catechins, and the content of free catechins is also 50%. about. In the present invention, the ratio of the free catechin is set to be higher than that of the gallic acid catechin, that is, it is adjusted to (B) > (A). Specifically, the ratio of the free catechins [(B)/((A)+(B))))) is 0.55 to 0.80, more preferably 0.56, to the total amount of non-polymerized catechins. The ratio of ~0.70. The gallic acid-type catechins and the free catechins have different bitterness or astringency, respectively. By adjusting to the above range, it is possible to become a fresh and concentrated drink that feels the aroma of matcha, and can also be more The effect of the glycerolidose lipid described later was felt.

(glycerol glycolipid)

In addition to monogalactosyl diglyceride (MGDG), there are also galactosyl diglyceride (DGDG) and thioiso rhamnose diglyceride (SQDG), but the packaged green tea beverage Among the factors affecting the balance of taste are MGDG and DGDG. The powdered tea beverage of the present invention is (C) monogalactosyl diglyceride (MGDG) and (D) digalactosyl diglyceride (DGDG) among a specific amount of glycerol glycolipid. By containing a specific amount of MGDG and DGDG, the bitter taste inherent to the powdered tea can be reduced, and the advantage of being a container-packed tea beverage can be improved. In the beverage, (C) MGDG and (D) DGDG total amount [(C) + (D)] is adjusted to 1.3 to 12.0 mg, preferably 1.5 to 10.0 mg, in 1 L of the powdered tea beverage per container. More preferably, it is 2.0 to 8.0 mg, more preferably 2.5 to 7.0 mg, and particularly preferably 2.8 to 6.0 mg. Since MGDG is more resistant to the bitter taste of Matcha than DGDG and has a stronger effect of increasing the sense of thickness, it is more effective in the above range, especially when the content of MGDG is adjusted to 0.5 to 8.0 mg per 1 L of beverage. The effect of the present invention is exerted. The content of MGDG is preferably 0.8 to 8.0 mg per 1 L of the beverage, more preferably 0.9 to 7.0 mg, more preferably 1.0 to 6.0 mg, more preferably 1.5 to 6.5 mg, and most preferably 2.0 to 5.0 mg. Further, the amount of MGDG and the amount of DGDG can be measured by a method known to those skilled in the art. For example, ‧ quantification can be measured by performing a treatment for separating glycerol glycol lipids from a sample, and using a reverse phase column to supply the separation liquid to high performance liquid chromatography.

Moreover, the ratio of MDGD to DGDG in the beverage is [(C)/(D)] The whole is 0.90 to 4.0, preferably 1.0 to 3.0, more preferably 1.1 to 2.8, and even more preferably 1.3 to 2.5.

Further, the content ratio of (C) monogalactosyldiglyceride to (B) free catechin is adjusted to 0.0030 to 0.2000, preferably 0.0040 to 0.1500, more preferably The best is 0.0050~0.1000, and even more preferably 0.0050~0.050. As will be appreciated by the present inventors, in particular, MGDG affects the balance of taste in green tea beverages. By blending in a specific ratio with the free catechin, it will enhance the sweetness of the free catechin, and convert the pungent astringency or strong bitterness caused by the gallic acid catechin. It will not be a taste of others. As a result, in the container-packed powdered tea beverage, the sweet or sweet taste component and the bitter or astringent component can pull out the advantages of each other, and the container-packed tea beverage becomes a beverage having a good flavor balance such as the current brewed tea.

The MGDG and DGDG in the present invention can be used as long as they can be used by users in foods. In addition to commercial products, MGDG can also use synthetic products. Further, an extract of a natural product such as a plant body having a chloroplast chloroplast film may be used, and from the viewpoint of flavor, it is preferred to add a tea leaf extract. A method for producing a tea extract containing a high concentration of MGDG and DGDG is described, for example, in WO2009/055188. Herein, the tea extract means the concept of a tea extract, a concentrate thereof or a purified product containing the same.

As described above, in the present invention, by (A) gallate type catechin and (B) free catechin, and (C) monogalactosyl diglyceride and (D) two The galactosyl diglyceride is formulated in a specific amount, more preferably in a specific ratio, and a container-packed powdered tea beverage excellent in balance can be obtained. In the past, in the powdered tea beverage blended with powdered matcha, the tea beverage having an absorbance of more than 0.25 at OD680nm was extracted, even if the quantitative amount of glycerol glycol lipid was formulated, the inherent astringent taste of the powdered matcha remained, and the flavor was poor (WO2009/055188). ). By satisfying the constitution of the present invention, even a tea beverage having a high turbidity is a tea beverage having a well-balanced tea beverage, and having a concentration and a strong feeling of the original matcha, and having a mild and easy-to-enter taste. Hereinafter, the turbidity of the powdered tea beverage of the present invention will be described in detail.

(turbidity)

The invention relates to a powdered tea beverage formulated with a large amount of powdered matcha. In the present invention, the turbidity of the beverage is used as an index of the powdered matcha content, and as the index of the turbidity, the Haze value is used.

In the tea beverage, in addition to the added powdered matcha, in the manufacturing process, even if the powdered matcha is not added, when the tea extract extracted from the tea leaves is prepared, if the filtration conditions are slightly different, the tea powder is mixed into the beverage. The result will be turbid. In the convenience of the powdered tea beverage of the present invention, the tea powder fine powder thus mixed into the tea extract is also used as a part of the powdered matcha and is defined by the Haze value.

Generally, the Haze value of the tea beverage has the advantages of improving the turbidity or the slag and other beverages, and is mostly adjusted to 0 to 10% (preferably less than 5%), but the tea beverage of the present invention has a Haze value of 50 to 100. The high value of % is taken as the largest feature. The powdered tea beverage of the present invention having such a high value of Haze value can be a containerized powdered tea beverage, which can be fully felt The characteristics of Matcha, which is rich in green, mellow, and has a thin taste and a strong sweetness.

In general, the Haze value means a value indicating the degree of turbidity (turbidity), and a smaller value indicates a higher transparency. In the present invention, the Haze value is used as an indicator of the degree of turbidity in a powdered tea beverage. The Haze value can be measured in accordance with the "Method for obtaining a plastic-transparent material base (JIS K 7136)" and is obtained by the following formula: Haze = scattered light / total light transmitted light × 100 (%).

Specifically, it is measured using a visibility meter as shown in the examples described later.

(other ingredients)

In addition to the above components (A) to (D), the green tea beverage of the container of the present invention is further improved in balance by adjusting the amount of other sweet, sweet, or bitter odor components. A containerized powdered tea beverage with excellent stability. Specifically, the (E) caffeine content of the astringent component is preferably 100 to 300 mg per 1 L of the beverage (preferably 110 to 280 mg, more preferably 130 to 250 mg, still more preferably 140 to 200 mg). Adjusting the ratio of caffeine to glycerol glycolipids MGDG and DGDG to a specific range will change the astringency or slightly bitter taste of caffeine into a moderate astringency, and also inhibit the occurrence of slag crystallization. The amount of caffeine was measured simultaneously with non-polymerized catechin by HPLC.

Moreover, the content of theanine of the sweet taste component can also be adjusted. The (F) theanine content is adjusted to be 20 to 80 mg per 1 L of the beverage, preferably 25~70mg, more preferably 30~65mg, and even more preferably 40~60mg. At this time, after adjusting (C) MGDG and (D)DGDG in the green tea beverage of the container to satisfy the above requirements (iv) and (v), the natural sweetness of the theanine can be enhanced, and the green tea beverage can be provided in the container. The deep concentration also inhibits the unpleasant odor (eg, distilled odor) that is easily caused by the high-alcoholic acid-containing tea beverages, and maintains a refreshing aroma.

The green tea beverage containing Matcha of the present invention has a pH of 4 to 7, preferably 5 to 7, more preferably 5.5 to 6.5. If the pH is within the above range, MGDG or DGDG will act stably.

In the packaged beverage of the present invention, in addition to the above components, an acidification inhibitor, a fragrance, various esters, an organic acid, an organic acid salt, an inorganic acid, an inorganic acid salt, or an inorganic salt may be used alone or in combination. Additives such as pigments, emulsifiers, preservatives, seasonings, sweeteners, sour materials, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, etc.

(Production method)

The container-packed powdered tea beverage of the present invention is formulated with a tea extract containing a high concentration of MGDG and DGDG, preferably MGDG and DGDG, and capable of converting the amount of gallate-type catechin, free catechin The amount and the amount of MGDG and the amount of DGDG were adjusted to the above range. Specifically, it is possible to produce a plurality of tea extracts containing raw tea leaves, extraction temperatures, and the like, and a tea extract of MGDG and DGDG in a specific amount, ratio, and the like. Moreover, it is also possible to mix a plurality of raw tea leaves and then The tea extracts of MGDG and DGDG are mixed to a specific amount and ratio.

Here, as the tea leaves used as the raw material of the tea extract, for example, sencha, fragrant tea, jade, roasted decocted tea, and milled tea can be mentioned. The extraction of tea is preferably in warm water of 40 to 100 ° C in water, warm water or hot water, and hot water in 60 to 100 ° C is more preferable.

Further, it is also possible to adjust the ratio of the amount of the gallic acid type catechin and the free catechin by using the concentrate of the commercially available tea extract. As a commercially available tea extract, for example, Mitsui Nonglin (company) "POLYPHENON", Ito Garden (company) "TEAHURAN", and Sun Chemical (company) "SUNPHENON" can be used.

The green tea beverage containing Matcha of the present invention can be used as a container-packed beverage. As a container which can be used for this, for example, a shaped container containing ethylene phthalate as a main component (so-called PET bottle), or a metal container compounded with a metal can, a metal foil or a plastic film, is used. , bottles, etc. are generally used by users in this technical field. In particular, the green tea beverage contained in a transparent container such as a PET bottle is one of the preferred embodiments because it remarkably exhibits the effect of the present invention for maintaining the appearance.

[Examples]

Hereinafter, the details of the present invention will be specifically described by way of experimental examples and examples, but the present invention is not limited thereto.

Example 1 (1) Manufacture of powdered matcha

After steaming the covered tea of the tea leaves subjected to the shading treatment, cooling is carried out, and the tea leaves are not crushed, that is, the dried tea leaves directly dried in the coffee mill for drying, and the dried tea leaves are cut into small pieces and removed. The stem was further dried to produce milled tea, and the milled tea was ground to a D90 of 20 μm or less, and a powdered matcha (matcha A) having an average particle diameter of 10 μm was obtained.

(2) Manufacture of micronized powdered matcha

The matcha tea produced by the stone mortar grinding was suspended in about 20 times the amount of water, and the suspension was treated with a high pressure homogenizer at a pressure of 13 MPa to obtain a fine powdered matcha with an average particle diameter of 2 μm (matcha B) ).

(3) Modulation of tea extract

30 parts by weight of water was used as an extraction solvent with respect to the dry weight of the fried tea leaves. After extracting for 5 minutes in water at 60 ° C, the tea leaves were separated, and the solid components such as coarse ground tea tissue or tea particles were removed by centrifugation (6000 rpm, 10 minutes) to obtain a tea extract.

(4) Modulation of green tea beverage containing matcha in a container

Matcha A and Matcha B obtained in the above (1) and (2) are added to the tea extract obtained in the above (3) in the order of Matcha A and Matcha B, and added in an arbitrary ratio to produce a non-polymerized catechin. A green tea beverage containing matcha, a glycerin, a lipid, and a turbidity. These were filled in a PET bottle container, heat-sterilized, cooled, and each component was quantified, and the panel was evaluated by a panel of experts (5 members). The measurement method is as follows.

[Measurement of non-polymeric catechins]

The method for measuring non-polymer catechin catechins is to use HPLC. The specific measurement method is as follows.

HPLC apparatus: TOSOH HPLC system LC8020 model II

Column: TSKgel ODS80T sQA (4.6mm × 150mm)

Column temperature: 40 ° C

Mobile phase A: water-acetonitrile-trifluoroacetic acid (90:10:0.05)

Mobile phase B: water-acetonitrile-trifluoroacetic acid (20:80:0.05)

Detection: UV275nm

Injection volume: 20μL

Flow rate: 1mL/min.

Gradient table:

Reference materials: catechin, epicatechin, catechin, epicatechin, catechin gallate, epicatechin gallate, catechin gallate Ester, and epigallocatechin gallate (Kurida high purity reagent)

[Determination of Glycerol Lipids]

The ultrafiltration membrane (Millipore Biomax® PBMK ultrafiltration disc, polyether wind, 300,000 NMWL) was filtered under pressure, and the components on the membrane were recovered to obtain a fraction having a molecular weight of 300,000 or more. This was dissolved in water, and after HCl became acidic, liquid-liquid separation was carried out with ethyl acetate. The ethyl acetate layer was adsorbed on an ODS solid phase extraction tube (Sep-Pak C18 from Waters Co., Ltd.), and the mixture was subjected to a water-ethanol mixed solvent, and the concentration of the ethanol was sequentially changed, and the mixture was dissolved. At this time, the 100% ethanol group of the OSD group was supplied to the inverse phase chromatography to perform quantitative analysis of the glycerol lipid. The analysis conditions are as follows.

Reverse phase column: TSK-GEL (TOSOH company, inner diameter 4.6mm × length 150mm)

Sample injection amount: 10μl

Flow rate: 1.0ml/min.

RI detector: SHIMADZU company RIA-10A

Dissolved solution: 95% methanol

Temperature: 40 ° C

[Measurement of turbidity]

The Haze value of the beverage was measured using the turbidity and transmittance meter (type HR-100) manufactured by the Murakami Color Technology Research Institute of the company, and the beverage was poured into the glass light tank at 25 ° C (the optical path length was 10 mm, the width was 35 mm, and the height was 40 mm). ) Haze value (H) after 1 minute.

[flavor evaluation]

The freshness of the aroma and the intensity of the bitterness were evaluated, and the freshness of the aroma was evaluated to calculate the average number of points. Moreover, regarding the balance of taste (sweetness, sweetness, taste, bitterness), it is judged by the common opinion of the expert group.

(i) the intensity of the entrance and the intensity of bitterness

1 point: still excellent

2 points: a strong feeling

3 o'clock: a little strong feeling

4 points: Strong feeling

(ii) freshness of the fragrance

1 point: still excellent

2 points: a slight feeling

3 points: a little weak feeling

4 points: weak feelings

(5) Results

The results are shown in Tables 1 and 2. In the non-polymerized catechin content [(A) + (B)] in a container-packed tea beverage of 100 to 1500 mg per 1 L of beverage, the content of (B) is > (A), and (C) is The total amount of galactosyl diglyceride (MGDG) and (D) digalactosyl diglyceride (DGDG) [(C) + (D)] is a tea beverage in a container of 1.3 to 12.0 mg per 1 L of beverage. It has a sweet taste, sweet taste, astringent taste and a bitter taste. It has a good balance of taste, no irritation of entrance or excessive bitterness, and is a tea with good aroma. Drink. In particular, a tea beverage containing (C) MDGD in a specific ratio [(C)/(B) = 0.0030 to 0.2000] is superior to (B) free catechin, and is excellent in fresh aroma, such as a tea beverage of the present. It has a balanced taste and a rich aroma and a deep concentration of beverage.

For the present invention 6,7, the turbidity value of the tea beverage is 90% or more, and all the panelists believe that the tea beverage of the present invention obtained by this time can also feel the taste of matcha by the thick green appearance of the powdered matcha, and I don't feel the bitter taste of turbidity, and I can feel the mellow taste and strong concentration of Matcha, and it is like the green tea drink containing Matcha. Such a good flavor allows the beverage to be tasted in the same manner even in a cold-baked beverage, and the appearance of the beverage filled in the PET bottle can be maintained for about 3 months.

On the other hand, in a container-packed tea beverage (Comparative Example 1) in which the amount of non-polymerized catechins was 90 mg per 1 L of beverage, and a container-packed tea beverage (Comparative Example 2) of 1720 mg, even if a specific amount was formulated MGDG also lacks a balance of taste. Moreover, even in a container-packed tea beverage in which the amount of non-polymerized catechins per 100 L of the beverage is 100 to 1500 mg, the gallic acid ester type catechin (A) > free catechin (B) In the container-packed tea beverage (Comparative Example 3), the entrance was more irritating and lacked a balance of taste. Further, compared with the free catechin (B), the ratio of MGDG (C) was [(C) / (B)] < 0.0030 in a container-packed tea beverage (Comparative Examples 4 and 5), and the stimulation at the entrance was slightly stronger. And there are also those who are assessed as lacking in the taste balance in the expert group.

[Industry Utilization]

According to the present invention, it is possible to provide a green tea beverage containing matcha in a container, which has a deep concentration such as green tea containing matcha, and has a rich aroma.

Claims (5)

A beverage comprising a powdered tea beverage of powdered matcha and satisfying the following requirements (i) to (iv): (i) Haze value (H) = 50 to 100% (ii) (A) gallic acid ester Total amount of catechin and (B) free catechin [(A) + (B)] = 100 ~ 1500mg / L (iii) (B) content > (A) content (iv) (C The total amount of monogalactosyl diglyceride and (D) digalactosyl diglyceride [(C) + (D)] = 1.3 to 12.0 mg / L. The powdered tea beverage according to claim 1, which further satisfies the content ratio of (v), (v) (C) monogalactosyl diglyceride and (B) free catechin [[C)/( B)] = 0.0030~0.2000. The powdered tea beverage according to claim 1 or 2, which further satisfies the requirement (vi), (vi) (C) the content of monogalactosyl diglyceride = 0.8 to 8.0 mg/L. The powdered matcha beverage according to any one of claims 1 to 3, which further satisfies the requirement (vii), and (vii) the ratio of free catechin is [(B)/((A)+(B)) ] = 0.55~0.8. The powdered matcha beverage according to any one of claims 1 to 4, which is a beverage in a container.