近來，注入熱水等而將即溶粉末茶還原，並將還原飲料填充於攜帶用保溫瓶等保溫容器中經過數小時而飲用之用途擴大。然而，本發明者發現，此種還原飲料在長時間保管於保溫容器內之期間，每次飲用時開閉容器時會暴露於外部大氣中，因此容易產生風味降低或物性變化。本發明係關於一種即便於注入熱水等而還原之狀態下長時間保溫亦不易產生物性變化之即溶粉末茶。本發明者發現，藉由設為含有特定之多酚、脂質、沒食子酸及抗壞血酸或其鹽，且將多酚量、及脂質與沒食子酸之質量比控制為特定範圍內之即溶粉末茶，可解決上述問題。根據本發明，可提供一種即便於注入熱水等而還原之狀態下長時間保溫亦不易產生物性變化之即溶粉末茶。本發明之即溶粉末茶含有選自黃酮醇、黃烷酮、黃烷醇及其等之糖加成物中之1種或2種以上之多酚作為成分(a)。作為黃酮醇，例如可列舉楊梅黃酮、檞皮酮、堪非黃酮醇。作為黃烷酮，例如可列舉橘皮苷素、柚配質。作為黃烷醇，例如可列舉非聚合物兒茶素類及其聚合物，作為非聚合物兒茶素類之聚合物，例如可列舉原花青素等聚合兒茶素等。此處，本說明書中所謂「非聚合物兒茶素類」係將兒茶素、沒食子兒茶素、表兒茶素及表沒食子兒茶素等非沒食子酸酯體、與兒茶素沒食子酸酯、沒食子兒茶素沒食子酸酯、表兒茶素沒食子酸酯及表沒食子兒茶素沒食子酸酯等沒食子酸酯體合併之總稱，非聚合物兒茶素類之含量係基於上述8種合計量而定義。再者，非聚合物兒茶素類只要含有上述8種中之至少1種即可。另一方面，所謂糖加成物係指於作為糖苷配基之黃酮醇、黃烷酮或黃烷醇上糖苷鍵結有糖者。糖苷鍵可為O-糖苷，亦可為C-糖苷，並無特別限定。進行糖苷鍵結之糖根據糖苷配基之種類而不同，例如可列舉：葡萄糖、半乳糖、鼠李糖、木糖、阿拉伯糖、洋芹糖等單糖；芸香糖、新橙皮糖、槐二糖、接骨木二糖、海帶二糖等二糖；龍膽三糖、葡糖基芸香糖、葡糖基新橙皮糖等三糖；或該等之混合物。又，糖加成物有於糖苷配基如上所述般加成糖而成者、及於該糖加成物進而加成糖而成者，亦可為該等之混合物。加成糖之反應可採用公知之方法，例如可列舉於糖化合物之存在下使糖基轉移酶對黃酮醇糖加成物進行作用而使其葡糖基化之方法。作為具體之操作方法，例如可參照國際公開第2006/070883號。作為黃酮醇糖加成物之具體例，可列舉於堪非黃酮醇、檞皮酮或楊梅黃酮等糖苷配基加成糖而成者，例如可列舉異檞皮苷、芸香苷、檞皮苷等。進而，亦可列舉於異檞皮苷、芸香苷、檞皮苷進而加成糖而成者，例如異檞皮苷糖加成物、芸香苷糖加成物、檞皮苷糖加成物等。異檞皮苷糖加成物例如為於異檞皮苷之葡萄糖殘基以α-1,4鍵結之形式鍵結有1個以上之葡萄糖之化合物，葡萄糖之鍵結數較佳為1～15，更佳為1～10，進而較佳為1～7。作為黃烷酮糖加成物之具體例，可列舉於橘皮苷素或柚配質等糖苷配基加成糖而成者，例如可列舉橘皮苷、柚皮苷等。進而，亦可列舉於橘皮苷、柚皮苷進而加成糖而成者，例如橘皮苷糖加成物、柚皮苷糖加成物等。橘皮苷糖加成物例如為於橘皮苷之芸香糖殘基以α-1,4鍵結之形式鍵結有1個以上之葡萄糖之化合物，葡萄糖之鍵結數較佳為1～10，更佳為1～5，進而較佳為1。作為黃烷醇糖加成物之具體例，例如可列舉日本專利特開平6-40883號公報所記載之化合物。其中，作為成分(a)，就生理效果之觀點而言，較佳為選自異檞皮苷、異檞皮苷糖加成物、橘皮苷、橘皮苷糖加成物、芸香苷、芸香苷糖加成物、非聚合物兒茶素類、及聚合兒茶素中之1種或2種以上，更佳為選自異檞皮苷、異檞皮苷糖加成物、橘皮苷糖加成物、芸香苷、芸香苷糖加成物、非聚合物兒茶素類、及聚合兒茶素中之1種或2種以上，進而較佳為非聚合物兒茶素類。本發明之即溶粉末茶中之成分(a)之含量為5～15質量%，就多酚之高濃度化、生理效果、及抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為6質量%以上，更佳為7質量%以上，進而較佳為12質量%以上，且較佳為14.5質量%以下，較佳為14質量%以下，較佳為13.5質量%以下。作為成分(a)之含量之範圍，於本發明之即溶粉末茶中，較佳為6～14.5質量%，更佳為7～14質量%，進而較佳為12～13.5質量%。再者，成分(a)之含量可藉由適於即溶粉末茶之種類或多酚之種類之方法進行測定，例如可藉由高效液相層析法對黃酮醇及其糖加成物、或黃烷酮及其糖加成物進行測定，又，黃烷醇可藉由酒石酸鐵法或高效液相層析法等進行測定。具體而言，可藉由後述之實施例所記載之方法進行測定。再者，於測定時亦可視需要而適當實施處理，例如為了適於裝置之檢測區域而將試樣進行冷凍乾燥，或者為了適於裝置之分離能力而將試樣中之夾雜物去除。又，於成分(a)含有(a1
)非聚合物兒茶素類之情形時，關於本發明之即溶粉末茶中之成分(a1
)之含量，就非聚合物兒茶素類之高濃度化、生理效果、及抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為5質量%以上，更佳為6質量%以上，進而較佳為7質量%以上，進而更佳為10.3質量%以上，且較佳為15質量%以下，更佳為13.5質量%以下，進而較佳為12質量%以下，進而更佳為11質量%以下。作為成分(a1
)之含量之範圍，於本發明之即溶粉末茶中較佳為5～15質量%，更佳為6～13.5質量%，進而較佳為7～12質量%，進而更佳為10.3～11質量%。再者，成分(a1
)之含量可藉由適於即溶粉末茶之種類之方法進行測定，例如可藉由高效液相層析法進行測定。具體而言，可藉由後述之實施例所記載之方法進行測定。再者，於測定時亦可視需要而適當實施處理，例如為了適於裝置之檢測區域而將試樣進行冷凍乾燥，或者為了適於裝置之分離能力而將試樣中之夾雜物去除。又，本發明之即溶粉末茶於成分(a)含有(a1
)非聚合物兒茶素類之情形時，關於該非聚合物兒茶素類中之沒食子酸酯體之比率，就風味、生理效果、及抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為57質量%以下，更佳為56質量%以下，進而較佳為55質量%以下，進而更佳為54質量%以下，尤佳為52質量%以下，且較佳為10質量%以上，更佳為20質量%以上，進而較佳為30質量%以上，進而更佳為40質量%以上，進而更佳為45質量%以上，尤佳為46.3質量%以上。作為該沒食子酸酯體率之範圍，較佳為10～57質量%，更佳為20～56質量%，進而較佳為30～55質量%，進而更佳為40～54質量%，進而更佳為45～54質量%，尤佳為46.3～52質量%。此處，本說明書中所謂「沒食子酸酯體率」係指上述4種沒食子酸酯體相對於8種非聚合物兒茶素類之質量比率。本發明之即溶粉末茶含有脂質作為成分(b)。此處，於本說明書中所謂「脂質」係指藉由後述之實施例所記載之方法而測定者，例如可列舉：單甘油酯、甘油二酯、甘油三酯、固醇、固醇酯等中性脂質、磷脂醯膽鹼、磷脂醯甘油、磷脂醯乙醇胺、磷脂醯肌醇等磷脂質、單半乳糖基甘油二酯、二半乳糖基甘油二酯等糖脂質、棕櫚酸、亞麻油酸、次亞麻油酸等脂肪酸、蠟酯、類胡蘿蔔素等。再者，脂質可為源自調配成分者，亦可為新添加者。關於本發明之即溶粉末茶中之成分(b)之含量，就抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為0.25質量%以上，更佳為0.3質量%以上，進而較佳為0.4質量%以上，且較佳為1質量%以下，更佳為0.9質量%以下，更佳為0.8質量%以下，進而較佳為0.7質量%以下。作為成分(b)之含量之範圍，於本發明之即溶粉末茶中較佳為0.25～1質量%，更佳為0.3～0.9質量%，進而較佳為0.4～0.8質量%，進而更佳為0.4～0.7質量%。再者，成分(b)之分析例如可藉由通常已知之測定法中適於測定試樣之狀況之分析法進行測定，例如可列舉後述之實施例所記載之方法。關於本發明之即溶粉末茶中之成分(a)與成分(b)之質量比[(b)/(a)]，就抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為0.02以上，更佳為0.024以上，進而較佳為0.032以上，且較佳為0.1以下，更佳為0.09以下，進而較佳為0.08以下，進而更佳為0.06以下，尤佳為0.042以下。作為該質量比[(b)/(a)]之範圍，較佳為0.02～0.1，更佳為0.02～0.09，進而較佳為0.02～0.08，進而更佳為0.024～0.06，尤佳為0.032～0.042。關於本發明之即溶粉末茶中之成分(a1
)與成分(b)之質量比[(b)/(a1
)]，就抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為0.02以上，更佳為0.022以上，進而較佳為0.036以上，且較佳為0.2以下，更佳為0.15以下，進而較佳為0.1以下，進而更佳為0.08以下，尤佳為0.07以下。作為該質量比[(b)/(a1
)]之範圍，較佳為0.02～0.2，更佳為0.022～0.15，進而較佳為0.036～0.1，進而更佳為0.036～0.08，尤佳為0.036～0.07。進而，本發明之即溶粉末茶含有抗壞血酸或其鹽作為成分(c)。成分(c)可為L體，可為D體，亦可為外消旋體，較佳為L體。關於本發明之即溶粉末茶中之成分(c)之含量，就抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為0.01質量%以上，更佳為0.05質量%以上，進而較佳為0.1質量%以上，且較佳為1.7質量%以下，更佳為1質量%以下，進而較佳為0.5質量%以下。作為該成分(c)之含量之範圍，於本發明之即溶粉末茶中較佳為0.01～1.7質量%，更佳為0.05～1質量%，進而較佳為0.1～0.5質量%。再者，於成分(c)為鹽之形態之情形時，成分(c)之含量設為換算成其游離酸量之值。再者，成分(c)之含量可藉由通常已知之抗壞血酸之分析方法進行分析。關於本發明之即溶粉末茶中之成分(b)與成分(c)之質量比[(c)/(b)]，就抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為0.01以上，更佳為0.1以上，進而較佳為0.2以上，且較佳為3以下，更佳為1以下，進而較佳為0.44以下。作為該質量比[(c)/(b)]之範圍，較佳為0.01～3，更佳為0.1～1，進而較佳為0.2～0.44。進而，本發明之即溶粉末茶可含有糊精作為成分(d)。此處，本說明書中所謂「糊精」，除包括各種糖藉由糖苷鍵結而聚合之高分子化合物以外，亦包括單糖。糖苷鍵結可呈鏈狀鍵結，可呈環狀鍵結，亦可為該等之混合物。作為糖之鍵結方式，可列舉1,4-鍵結、α-1,6鍵結、β-1,2鍵結、β-1,3鍵結、β-1,4鍵結、β-1,6鍵結等，可僅為單一之鍵結方式，亦可為2種以上之鍵結方式。關於成分(d)，就減少濁度之差異之觀點而言，右旋糖當量(DE)較佳為1以上，更佳為2以上，進而較佳為10以上，且較佳為40以下，更佳為35以下，進而較佳為30以下。作為該DE之範圍，較佳為1～40，更佳為2～35，進而較佳為10～30。再者，右旋糖當量(DE)可藉由通常已知之二氧化碳之測定法中適於測定試樣之狀況之分析法進行測定。具體而言，可藉由後述之實施例所記載之方法進行測定。關於本發明之即溶粉末茶中之成分(d)之含量，就抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為30質量%以上，更佳為40質量%以上，進而較佳為50質量%以上，尤佳為60質量%以上，且較佳為90質量%以下，更佳為80質量%以下，進而較佳為75質量%以下，尤佳為70質量%以下。作為成分(d)之含量之範圍，於本發明之即溶粉末茶中較佳為30～90質量%，更佳為40～80質量%，進而較佳為50～75質量%，進而更佳為60～75質量%，尤佳為60～70質量%。再者，成分(d)之分析例如可藉由通常已知之測定法中適於測定試樣之狀況之分析法進行測定，例如可列舉後述之實施例所記載之方法。關於本發明之即溶粉末茶中之成分(b)與成分(d)之質量比[(d)/(b)]，就抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為50以上，較佳為70以上，更佳為100以上，進而較佳為128以上，且較佳為300以下，更佳為270以下，進而較佳為230以下，進而更佳為170以下。作為該質量比[(d)/(b)]之範圍，較佳為50～300，更佳為70～270，進而較佳為100～230，進而更佳為128～170。又，本發明之即溶粉末茶含有沒食子酸作為成分(e)。成分(e)主要為源自調配成分者，亦可為新添加者。關於本發明之即溶粉末茶中之成分(e)之含量，就抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為0.03質量%以上，更佳為0.05質量%以上，進而較佳為0.1質量%以上，且較佳為0.59質量%以下。作為成分(e)之含量之範圍，於本發明之即溶粉末茶中較佳為0.03～0.59質量%，更佳為0.05～0.59質量%，進而較佳為0.1～0.59質量%。再者，成分(e)之含量可藉由通常已知之沒食子酸之分析法中適於測定試樣之狀況之分析法進行測定。例如可藉由液相層析法進行分析，具體而言，可藉由後述之實施例所記載之方法進行分析。再者，於測定時亦可視需要適當實施處理，例如為了適於裝置之分離能力而將試樣中之夾雜物去除。本發明之即溶粉末茶中之成分(b)與成分(e)之質量比[(e)/(b)]為0.05～2.5，就抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為0.06以上，更佳為0.08以上，進而較佳為0.1以上，且較佳為2.3以下，更佳為1.8以下，進而較佳為1.2以下。作為該質量比[(e)/(b)]之範圍，較佳為0.06～2.3，更佳為0.08～1.8，進而較佳為0.1～1.2。關於本發明之即溶粉末茶中之成分(c)與成分(e)之質量比[(e)/(c)]，就抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為0.05以上，更佳為0.5以上，進而較佳為0.7以上，且較佳為10以下，更佳為6以下，進而較佳為4以下。作為該質量比[(e)/(c)]之範圍，較佳為0.05～10，更佳為0.5～6，進而較佳為0.7～4。又，本發明之即溶粉末茶可含有咖啡因作為成分(f)。成分(f)主要為源自調配成分者，亦可為新添加者。關於本發明之即溶粉末茶中之成分(f)之含量，就抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為0.01質量%以上，更佳為0.1質量%以上，進而較佳為0.5質量%以上，進而更佳為1質量%以上，且較佳為2.2質量%以下，更佳為2質量%以下，進而較佳為1.6質量%以下，進而更佳為1.2質量%以下。作為成分(f)之含量之範圍，於本發明之即溶粉末茶中較佳為0.01～2.2質量%，更佳為0.1～2質量%，進而較佳為0.5～1.6質量%，進而較佳為1～1.2質量%。再者，成分(f)之含量可藉由通常已知之咖啡因之分析法中適於測定試樣之狀況之分析法進行測定。例如可藉由液相層析法進行分析，具體而言，可藉由後述之實施例所記載之方法進行分析。再者，於測定時亦可視需要適當實施處理，例如為了適於裝置之分離能力而將試樣中之夾雜物去除。關於本發明之即溶粉末茶中之成分(f)與成分(b)之質量比[(f)/(b)]，就抑制於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之觀點而言，較佳為0.1以上，更佳為0.5以上，進而較佳為0.7以上，進而更佳為1以上，且較佳為8以下，更佳為4以下，進而較佳為2.5以下。作為該質量比[(f)/(b)]之範圍，較佳為0.1～8，更佳為0.5～4，進而較佳為0.7～4，進而更佳為1～2.5。進而，於本發明之即溶粉末茶中，可視需要調配1種或2種以上之甜味料、酸味料、抗氧化劑、香料、果汁萃取物、果實片、果實粉末、草本植物、礦物質、維生素、pH值調整劑、品質穩定劑等添加劑。再者，該等添加劑之調配量可於不阻礙本發明之目的之範圍內適當設定。關於本發明之即溶粉末茶，就防腐、防菌或處理性之觀點而言，粉末茶中之固形物成分量較佳為90質量%以上，更佳為94質量%以上，進而較佳為95質量%以上。再者，粉末茶中之固形物成分量之上限並無特別限定。此處，所謂「粉末茶中之固形物成分量」係指將粉末茶中於105℃之電氣恆溫乾燥機中乾燥3小時而去除揮發物質後之剩餘部分。本發明之即溶粉末茶例如以水稀釋30～150倍並保管於保溫瓶等保溫容器中，於飲用時可一面開閉容器之蓋一面飲用。作為水，只要為能夠飲用者，則無特別限定，例如可列舉自來水、天然水等。作為本發明之即溶粉末茶之製品形態，例如可設為容器裝於瓶等中並於飲用時以匙等計量1杯之量者、收容有1杯之量之杯型、按照每一杯之量分成小份包裝者等。其中，就容易享有本發明之效果之方面而言，較佳為按照每一杯之量分成小份包裝者，例如可列舉條狀包裝者、枕式包裝者。分成小份包裝可與一般之粉末飲料或粉末食品同樣地利用以鋁蒸鍍膜等作為材質之包裝材料進行包裝。再者，容器內及包材內可填充氮氣，又，就維持品質之方面而言，包材較佳為透氧性較低者。又，杯之容量較佳為180～320 mL，又，分成小份包裝之內容量可以適於杯容量之方式適當設定。本發明之即溶粉末茶之製造方法並無特別限定，只要將成分(a)～(c)及(e)混合即可，亦可使用含有成分(a)之植物萃取物作為成分(a)。於此情形時，亦可使用市售之多酚製劑代替植物萃取物。又，於進行造粒之情形時，可藉由通常之造粒法進行製造。成分(a)、尤其成分(a1
)例如富含於茶葉中。作為茶葉，例如可列舉山茶(Camellia)屬，例如可列舉選自川南雀舌茶(C. sinensis var.sinensis)(包含籔北種)、普洱茶(C. sinensis var.assamica)及其等之雜種中之茶葉(茶樹(Camellia sinensis))。茶葉根據其加工方法，可分類為不醱酵茶、半醱酵茶、醱酵茶。作為不醱酵茶，例如可列舉煎茶、番茶、碾茶、釜炒茶、莖茶、棒茶、芽茶等綠茶。又，作為半醱酵茶，例如可列舉鐵觀音、色種、黃金桂、武夷岩茶等烏龍茶。進而，作為醱酵茶，可列舉大吉嶺茶、阿薩姆茶、斯里蘭卡茶等紅茶。茶葉可使用1種或2種以上，其中，就多酚含量之方面而言，較佳為綠茶。再者，作為萃取方法，可採用攪拌萃取、管柱萃取等公知方法。又，作為綠茶萃取物，亦可使用市售品，可列舉三井農林公司製造之「Polyphenon」、伊藤園公司製造之「Thea-flan」、太陽化學公司製造之「Sunphenon」等。進而，作為綠茶萃取物，亦可使用將綠茶萃取物進行純化者。作為純化方法，例如可列舉日本專利特開2004-147508號公報、日本專利特開2004-149416號公報、日本專利特開2007-282568號公報等所記載之方法。又，為了控制即溶粉末茶中之成分(a)、(b)、(e)及(f)之各含量、其等之量比，例如可使用使溫水與茶葉表面接觸，將該茶葉於水中進行萃取而固液分離後，視需要供於鞣酸酶處理而獲得之茶萃取物。再者，藉由調整茶葉與溫水之接觸條件(溫度、時間等)、萃取條件(溫度、時間等)、鞣酸酶處理條件(濃度、時間等)等，可控制茶萃取物之成分(a)、(b)、(e)及(f)之各含量、其等之量比。此處，本說明書中所謂「鞣酸酶處理」係指使茶萃取物與具有鞣酸酶活性之酶進行接觸，處理條件例如可參照日本專利特開2004-321105號公報等。藉由鞣酸酶處理，使茶萃取物中之非聚合物兒茶素類之沒食子酸酯體分解，沒食子酸游離。關於上述實施形態，本發明進而揭示以下之即溶粉末茶或方法。＜1＞一種即溶粉末茶，其含有如下之成分(a)～(c)及(e)：(a)選自黃酮醇、黃烷酮、黃烷醇及其等之糖加成物中之1種或2種以上之多酚5～15質量%、(b)脂質、(c)抗壞血酸或其鹽、及(e)沒食子酸，且成分(b)與成分(e)之質量比[(e)/(b)]為0.05～2.5。＜2＞一種抑制方法，其係抑制於將即溶粉末茶還原之狀態下長時間保溫時之物性變化(pH值之經時變化)之方法，使該即溶粉末茶含有如下之成分(a)～(c)及(e)：(a)選自黃酮醇、黃烷酮、黃烷醇及其等之糖加成物中之1種或2種以上之多酚5～15質量%、(b)脂質、(c)抗壞血酸或其鹽、及(e)沒食子酸，且將成分(b)與成分(e)之質量比[(e)/(b)]調整為0.05～2.5。＜3＞如上述＜1＞所記載之即溶粉末茶、或如上述＜2＞所記載之抑制方法(以下將「即溶粉末茶、或抑制方法」稱為「即溶粉末茶等」)，其中成分(a)較佳為選自異檞皮苷、異檞皮苷糖加成物、橘皮苷、橘皮苷糖加成物、芸香苷、芸香苷糖加成物、非聚合物兒茶素類、及聚合兒茶素中之1種或2種以上，更佳為選自異檞皮苷、異檞皮苷糖加成物、橘皮苷糖加成物、芸香苷、芸香苷糖加成物、非聚合物兒茶素類、及聚合兒茶素中之1種或2種以上，進而較佳為非聚合物兒茶素類。＜4＞如上述＜3＞所記載之即溶粉末茶等，其中成分(a)含有(a1
)非聚合物兒茶素類，且成分(a1
)較佳為選自兒茶素、沒食子兒茶素、表兒茶素、表沒食子兒茶素、兒茶素沒食子酸酯、沒食子兒茶素沒食子酸酯、表兒茶素沒食子酸酯及表沒食子兒茶素沒食子酸酯中之1種或2種以上，更佳為上述8種之全部。＜5＞如上述＜1＞至＜4＞中任一項所記載之即溶粉末茶等，其中成分(a)之含量較佳為6質量%以上，更佳為7質量%以上，進而較佳為12質量%以上，且較佳為14.5質量%以下，更佳為14質量%以下，進而較佳為13.5質量%以下。＜6＞如上述＜1＞至＜5＞中任一項所記載之即溶粉末茶等，其中成分(a)之含量較佳為6～14.5質量%，更佳為7～14質量%，進而較佳為12～13.5質量%。＜7＞如上述＜4＞所記載之即溶粉末茶等，其中成分(a)含有成分(a1
)，且成分(a1
)之含量較佳為5質量%以上，更佳為6質量%以上，進而較佳為7質量%以上，進而更佳為10.3質量%以上，且較佳為15質量%以下，更佳為13.5質量%以下，進而較佳為12質量%以下，進而更佳為11質量%以下。＜8＞如上述＜4＞或＜7＞所記載之即溶粉末茶等，其中成分(a)含有成分(a1
)，且成分(a1
)之含量較佳為5～15質量%，更佳為6～13.5質量%，進而較佳為7～12質量%，進而更佳為10.3～11質量%。＜9＞如上述＜4＞、＜7＞及＜8＞中任一項所記載之即溶粉末茶等，其中成分(a1
)中之沒食子酸酯體之比率較佳為57質量%以下，更佳為56質量%以下，進而較佳為55質量%以下，進而更佳為54質量%以下，尤佳為52質量%以下，且較佳為10質量%以上，更佳為20質量%以上，進而較佳為30質量%以上，進而更佳為40質量%以上，尤佳為45質量%以上，尤佳為46.3質量%以上。＜10＞如上述＜4＞及＜7＞至＜9＞中任一項所記載之即溶粉末茶等，其中成分(a1
)中之沒食子酸酯體之比率較佳為10～57質量%，更佳為20～56質量%，進而較佳為30～55質量%，進而更佳為40～54質量%，進而更佳為45～54質量%，尤佳為46.3～52質量%。＜11＞如上述＜1＞至＜10＞中任一項所記載之即溶粉末茶等，其中成分(b)較佳為選自中性脂質、磷脂質、糖脂質、脂肪酸、蠟酯及類胡蘿蔔素中之1種或2種以上，進而較佳為選自單甘油酯、甘油二酯、甘油三酯、固醇、固醇酯、磷脂醯膽鹼、磷脂醯甘油、磷脂醯乙醇胺、磷脂醯肌醇、單半乳糖基甘油二酯、二半乳糖基甘油二酯、棕櫚酸、亞麻油酸、次亞麻油酸、蠟酯及類胡蘿蔔素中之1種或2種以上。＜12＞如上述＜1＞至＜11＞中任一項所記載之即溶粉末茶等，其中成分(b)之含量較佳為0.25質量%以上，更佳為0.3質量%以上，進而較佳為0.4質量%以上，且較佳為1質量%以下，更佳為0.8質量%以下，進而較佳為0.7質量%以下。＜13＞如上述＜1＞至＜12＞中任一項所記載之即溶粉末茶等，其中成分(b)之含量較佳為0.25～1質量%，更佳為0.3～0.8質量%，進而較佳為0.4～0.7質量%。＜14＞如上述＜1＞至＜11＞中任一項所記載之即溶粉末茶等，其中成分(b)之含量較佳為0.25質量%以上，更佳為0.3質量%以上，進而較佳為0.4質量%以上，且較佳為1質量%以下，更佳為0.9質量%以下，進而較佳為0.8質量%以下，尤佳為0.7質量%以下。＜15＞如上述＜1＞至＜11＞及＜14＞中任一項所記載之即溶粉末茶等，其中成分(b)之含量較佳為0.25～1質量%，更佳為0.3～0.9質量%，進而較佳為0.4～0.8質量%，進而更佳為0.4～0.7質量%。＜16＞如上述＜1＞至＜15＞中任一項所記載之即溶粉末茶等，其中成分(a)與成分(b)之質量比[(b)/(a)]較佳為0.02以上，更佳為0.024以上，進而較佳為0.032以上，且較佳為0.1以下，更佳為0.06以下，進而較佳為0.042以下。＜17＞如上述＜1＞至＜16＞中任一項所記載之即溶粉末茶等，其中成分(a)與成分(b)之質量比[(b)/(a)]較佳為0.02～0.1，更佳為0.024～0.06，進而較佳為0.032～0.042。＜18＞如上述＜1＞至＜15＞中任一項所記載之即溶粉末茶等，其中成分(a)與成分(b)之質量比[(b)/(a)]較佳為0.02以上，更佳為0.024以上，進而較佳為0.032以上，且較佳為0.1以下，更佳為0.09以下，進而較佳為0.08以下，進而更佳為0.06以下，尤佳為0.042以下。＜19＞如上述＜1＞至＜15＞及＜18＞中任一項所記載之即溶粉末茶等，其中成分(a)與成分(b)之質量比[(b)/(a)]較佳為0.02～0.1，更佳為0.02～0.09，進而較佳為0.02～0.08，進而更佳為0.024～0.06，尤佳為0.032～0.042。＜20＞如上述＜4＞及＜7＞至＜19＞中任一項所記載之即溶粉末茶等，其中成分(a1
)與成分(b)之質量比[(b)/(a1
)]較佳為0.02以上，更佳為0.022以上，進而較佳為0.036以上，且較佳為0.1以下，更佳為0.08以下，進而較佳為0.07以下。＜21＞如上述＜4＞及＜7＞至＜20＞中任一項所記載之即溶粉末茶等，其中成分(a1
)與成分(b)之質量比[(b)/(a1
)]較佳為0.02～0.1，更佳為0.022～0.08，進而較佳為0.036～0.07。＜22＞如上述＜4＞及＜7＞至＜19＞中任一項所記載之即溶粉末茶等，其中成分(a1
)與成分(b)之質量比[(b)/(a1
)]較佳為0.02以上，更佳為0.022以上，進而較佳為0.036以上，且較佳為0.2以下，更佳為0.15以下，進而較佳為0.1以下，進而更佳為0.08以下，尤佳為0.07以下。＜23＞如上述＜4＞、＜7＞至＜19＞及＜22＞中任一項所記載之即溶粉末茶等，其中成分(a1
)與成分(b)之質量比[(b)/(a1
)]較佳為0.02～0.2，更佳為0.022～0.15，進而較佳為0.036～0.1，進而更佳為0.036～0.08，尤佳為0.036～0.07。＜24＞如上述＜1＞至＜23＞中任一項所記載之即溶粉末茶等，其中成分(c)較佳為L體、D體或外消旋體，進而較佳為L體。＜25＞如上述＜1＞至＜24＞中任一項所記載之即溶粉末茶等，其中成分(c)之含量較佳為0.01質量%以上，更佳為0.05質量%以上，進而較佳為0.1質量%以上，且較佳為1.7質量%以下，更佳為1質量%以下，進而較佳為0.5質量%以下。＜26＞如上述＜1＞至＜25＞中任一項所記載之即溶粉末茶等，其中成分(c)之含量較佳為0.01～1.7質量%，更佳為0.05～1質量%，進而較佳為0.1～0.5質量%。＜27＞如上述＜1＞至＜26＞中任一項所記載之即溶粉末茶等，其中成分(b)與成分(c)之質量比[(c)/(b)]較佳為0.01以上，更佳為0.1以上，進而較佳為0.2以上，且較佳為3以下，更佳為1以下，進而較佳為0.44以下。＜28＞如上述＜1＞至＜27＞中任一項所記載之即溶粉末茶等，其中成分(b)與成分(c)之質量比[(c)/(b)]較佳為0.01～3，更佳為0.1～1，進而較佳為0.2～0.44。＜29＞如上述＜1＞至＜28＞中任一項所記載之即溶粉末茶等，其較佳為進而含有糊精作為成分(d)。＜30＞如上述＜29＞所記載之即溶粉末茶等，其中該糊精較佳為鏈狀、環狀或該等之混合物。＜31＞如上述＜29＞或＜30＞所記載之即溶粉末茶等，其中成分(d)之右旋糖當量(DE)較佳為1以上，更佳為2以上，進而較佳為10以上，且較佳為40以下，更佳為35以下，進而較佳為30以下。＜32＞如上述＜29＞至＜31＞中任一項所記載之即溶粉末茶等，其中成分(d)之右旋糖當量(DE)較佳為1～40，更佳為2～35，進而較佳為10～30。＜33＞如上述＜29＞至＜32＞中任一項所記載之即溶粉末茶等，其中成分(d)之含量較佳為30質量%以上，更佳為40質量%以上，進而較佳為50質量%以上，進而更佳為60質量%以上，且較佳為90質量%以下，更佳為80質量%以下，進而較佳為70質量%以下。＜34＞如上述＜29＞至＜33＞中任一項所記載之即溶粉末茶等，其中成分(d)之含量較佳為30～90質量%，更佳為40～80質量%，進而較佳為50～70質量%，尤佳為60～70質量%。＜35＞如上述＜29＞至＜32＞中任一項所記載之即溶粉末茶等，其中成分(d)之含量較佳為30質量%以上，更佳為40質量%以上，進而較佳為50質量%以上，尤佳為60質量%以上，且較佳為90質量%以下，更佳為80質量%以下，進而較佳為75質量%以下，尤佳為70質量%以下。＜36＞如上述＜29＞至＜32＞及＜35＞中任一項所記載之即溶粉末茶等，其中成分(d)之含量較佳為30～90質量%，更佳為40～80質量%，進而較佳為50～75質量%，進而更佳為60～75質量%，尤佳為60～70質量%。＜37＞如上述＜29＞至＜36＞中任一項所記載之即溶粉末茶等，其中成分(b)與成分(d)之質量比[(d)/(b)]較佳為50以上，更佳為100以上，進而較佳為128以上，且較佳為270以下，更佳為230以下，進而較佳為170以下。＜38＞如上述＜29＞至＜37＞中任一項所記載之即溶粉末茶等，其中成分(b)與成分(d)之質量比[(d)/(b)]較佳為50～270，更佳為100～230，進而較佳為128～170。＜39＞如上述＜29＞至＜36＞中任一項所記載之即溶粉末茶等，其中成分(b)與成分(d)之質量比[(d)/(b)]較佳為50以上，更佳為70以上，進而較佳為100以上，尤佳為128以上，且較佳為300以下，更佳為270以下，進而較佳為230以下，尤佳為170以下。＜40＞如上述＜29＞至＜36＞及＜39＞中任一項所記載之即溶粉末茶等，其中成分(b)與成分(d)之質量比[(d)/(b)]較佳為50～300，更佳為70～270，進而較佳為100～230，進而更佳為128～170。＜41＞如上述＜1＞至＜40＞中任一項所記載之即溶粉末茶等，其較佳為含有沒食子酸作為成分(e)。＜42＞如上述＜41＞所記載之即溶粉末茶等，其中成分(e)之含量較佳為0.03質量%以上，更佳為0.05質量%以上，進而較佳為0.1質量%以上，且較佳為0.59質量%以下。＜43＞如上述＜41＞或＜42＞所記載之即溶粉末茶等，其中成分(e)之含量較佳為0.03～0.59質量%，更佳為0.05～0.59質量%，進而較佳為0.1～0.59質量%。＜44＞如上述＜41＞至＜43＞中任一項所記載之即溶粉末茶等，其中成分(b)與成分(e)之質量比[(e)/(b)]較佳為0.06以上，更佳為0.08以上，進而較佳為0.1以上，且較佳為2.3以下，更佳為1.8以下，進而較佳為1.2以下。＜45＞如上述＜41＞至＜44＞中任一項所記載之即溶粉末茶等，其中成分(b)與成分(e)之質量比[(e)/(b)]較佳為0.06～2.3，更佳為0.08～1.8，進而較佳為0.1～1.2。＜46＞如上述＜41＞至＜45＞中任一項所記載之即溶粉末茶等，其中成分(c)與成分(e)之質量比[(e)/(c)]較佳為0.05以上，更佳為0.5以上，進而較佳為1以上，且較佳為10以下，更佳為6以下，進而較佳為4以下。＜47＞如上述＜41＞至＜46＞中任一項所記載之即溶粉末茶等，其中成分(c)與成分(e)之質量比[(e)/(c)]較佳為0.05～10，更佳為0.5～6，進而較佳為1～4。＜48＞如上述＜41＞至＜45＞中任一項所記載之即溶粉末茶等，其中成分(c)與成分(e)之質量比[(e)/(c)]較佳為0.05以上，更佳為0.5以上，進而較佳為0.7以上，且較佳為10以下，更佳為6以下，進而較佳為4以下。＜49＞如上述＜41＞至＜45＞及＜48＞中任一項所記載之即溶粉末茶等，其中成分(c)與成分(e)之質量比[(e)/(c)]較佳為0.05～10，更佳為0.5～6，進而較佳為0.7～4。＜50＞如上述＜1＞至＜49＞中任一項所記載之即溶粉末茶等，其較佳為含有咖啡因作為成分(f)。＜51＞如上述＜50＞所記載之即溶粉末茶等，其中成分(f)之含量較佳為0.01質量%以上，更佳為0.1質量%以上，進而較佳為0.5質量%以上，進而更佳為1質量%以上，且較佳為2.2質量%以下，更佳為2質量%以下，進而較佳為1.6質量%以下，進而更佳為1.2質量%以下。＜52＞如上述＜50＞或＜51＞所記載之即溶粉末茶等，其中成分(f)之含量較佳為0.01～2.2質量%，更佳為0.1～2質量%，進而較佳為0.5～1.6質量%，進而較佳為1～1.2質量%。＜53＞如上述＜50＞至＜52＞中任一項所記載之即溶粉末茶等，其中成分(f)與成分(b)之質量比[(f)/(b)]較佳為0.1以上，更佳為0.5以上，進而較佳為1以上，且較佳為8以下，更佳為4以下，進而較佳為2.5以下。＜54＞如上述＜50＞至＜53＞中任一項所記載之即溶粉末茶等，其中成分(f)與成分(b)之質量比[(f)/(b)]較佳為0.1～8，更佳為0.5～4，進而較佳為1～2.5。＜55＞如上述＜50＞至＜52＞中任一項所記載之即溶粉末茶等，其中成分(f)與成分(b)之質量比[(f)/(b)]較佳為0.1以上，更佳為0.5以上，進而較佳為0.7以上，尤佳為1以上，且較佳為8以下，更佳為4以下，進而較佳為2.5以下。＜56＞如上述＜50＞至＜52＞及＜55＞中任一項所記載之即溶粉末茶等，其中成分(f)與成分(b)之質量比[(f)/(b)]較佳為0.1～8，更佳為0.5～4，進而較佳為0.7～4，進而更佳為1～2.5。＜57＞如上述＜1＞至＜56＞中任一項所記載之即溶粉末茶等，其較佳為進而含有選自甜味料、酸味料、抗氧化劑、香料、果汁萃取物、果實片、果實粉末、草本植物、礦物質、維生素、pH值調整劑及品質穩定劑中之1種或2種以上之添加劑。＜58＞如上述＜1＞至＜57＞中任一項所記載之即溶粉末茶等，其中即溶粉末茶中之固形物成分量較佳為90質量%以上，更佳為94質量%以上，進而較佳為95質量%以上。＜59＞如上述＜1＞至＜58＞中任一項所記載之即溶粉末茶等，其較佳為稀釋至30～150倍而飲用者。＜60＞如上述＜1＞至＜59＞中任一項所記載之即溶粉末茶等，其較佳為容器裝於瓶等中並於飲用時以匙等計量1杯之量者、收容有1杯之量之杯型、或按照每一杯分成小份包裝者。＜61＞如上述＜60＞所記載之即溶粉末茶等，其中杯之容量較佳為180～320 mL。＜62＞如上述＜1＞至＜61＞中任一項所記載之即溶粉末茶等，其係調配有較佳為選自川南雀舌茶(C. sinensis var.sinensis)(包含籔北種)、普洱茶(C. sinensis var.assamica)及其等之雜種中之茶葉(茶樹(Camellia sinensis))之萃取物，更佳為選自不醱酵茶、半醱酵茶及醱酵茶中之1種或2種以上之萃取物，進而較佳為綠茶萃取物者。[實施例]1.多酚、沒食子酸、咖啡因之分析(1)非聚合物兒茶素類、沒食子酸、咖啡因之分析使用島津製作所製造之高效液相層析儀(型號SCL-10AVP)，安裝導入十八烷基之液相層析儀用填充管柱(L-管柱TM ODS，4.6 mmf×250 mm：財團法人 化學物質評價研究機構製造)，藉由梯度法於管柱溫度35℃下對以純水溶解稀釋之試樣進行測定。移動相A液設為含有0.1 mol/L之乙酸之蒸餾水溶液，B液設為含有0.1 mol/L之乙酸之乙腈溶液，於流速為1 mL/分鐘、試樣注入量為10 μL、UV(ultraviolet，紫外線)檢測器波長為280 nm之條件下進行。再者，於相同之條件下亦對咖啡因及沒食子酸進行分析。梯度條件如以下所述。滯留時間條件係使用非聚合兒茶素類、沒食子酸、咖啡因之標準試劑進行設定。濃度梯度條件(體積%) 時間 A液濃度 B液濃度 0分鐘 97% 3% 5分鐘 97% 3% 37分鐘 80% 20% 43分鐘 80% 20% 43.5分鐘 0% 100% 48.5分鐘 0% 100% 49分鐘 97% 3% 60分鐘 97% 3%(2)聚合兒茶素類之分析(i)試劑之製備1)酒石酸鐵試劑之製備 取硫酸亞鐵七水合物0.50 g與(+)酒石酸鈉鉀四水合物2.50 g置於500 mL量瓶中，利用離子交換水進行定容。2)磷酸緩衝液之製備 取磷酸氫二鈉二水合物20.00 g與磷酸二氫鉀2.90 g置於2000 mL量瓶中，利用離子交換水進行定容。該溶液之pH值以成為7.5～7.6之方式進行調整。於pH值超過7.6之情形時，添加磷酸二氫鉀二水合物0.9 g/100 mL水溶液，於pH值未達7.5之情形時，添加磷酸二氫鉀1.2 g/100 mL水溶液而進行調整。(ii)裝置及器具1)分光光度計(U-2010；日立製作所製造)2)石英製槽(10 mm×10 mm)3)25 mL、100 mL、200 mL、500 mL、2000 mL之量瓶4)1 mL、5 mL、10 mL、20 mL、30 mL之全移液管5)1 mL、3 mL、5 mL之微量吸管(iii)分析條件1)測定波長：540 nm2)溫度：20℃±2℃(iv)操作1)校正曲線製作i)於使用前使約0.5 g之沒食子酸乙酯乾燥2～3小時。ii)取經乾燥之沒食子酸乙酯0.2 g置於200 mL量瓶中，利用離子交換水進行定容。(100 mg/100 mL標準液)iii)於100 mL量瓶中，使用ii)之標準液，製備5 mg/100 mL、10 mg /100 mL、20 mg/100 mL、30 mg/100 mL之各標準液。iv)分別取5 mL之iii)之標準液置於25 mL量瓶中，添加酒石酸鐵試劑5 mL，利用磷酸緩衝液進行定容。又，作為空白組，製備未添加標準液者。v)藉由分光光度計測定吸光度，製作校正曲線。再者，關於校正曲線以下述為標準，偏離時重新調整。R2：0.9995～1.0000校正曲線斜率：34.5±0.4切片：0.3以下2)試樣測定i)藉由離子交換水對分光光度計進行零點校正。ii)取特定量之試樣置於25 mL量瓶中，添加酒石酸鐵試劑5 mL，利用磷酸緩衝液進行定容後，測定吸光度。再者，吸光度之測定設為顯色後40分鐘以內。藉由自上述酒石酸鐵法中所獲得之分析結果減去上述「(1)非聚合物兒茶素類之分析」中所獲得之分析結果，而求出聚合兒茶素之含量。(3)橘皮苷及其糖加成物之分析橘皮苷及其糖加成物之分析係使用日立製作所製造之高效液相層析儀，安裝Imtakt公司製造之管柱Cadenza CD-C18(4.6 mmf×150 mm，3 μm)，於管柱溫度40℃下藉由梯度法而進行。移動相C液設為0.05 mol/L乙酸水溶液，D液設為乙腈，以1.0 mL/分鐘輸送液體。梯度條件如以下所述。濃度梯度條件(體積%) 時間 移動相C 移動相D 0分鐘 85% 15% 20分鐘 80% 20% 35分鐘 10% 90% 50分鐘 10% 90% 40.1分鐘 85% 15% 60分鐘 85% 15%試樣注入量為10 μL，檢測係藉由波長283 nm之吸光度進行定量。(4)異檞皮苷及其糖加成物之分析 異檞皮苷及其糖加成物之分析係藉由HPLC(高效液相層析法)，依照如下所示之方法進行。分析機器係使用LC-20AD(島津製作所製造)。分析機器之裝置構成如以下所述。・檢測器：紫外可見吸光光度計 SPD-20A(島津製作所製造)・管柱：YMC-Pack ODS-A AA12S05-1506WT，f6 mm×150 mm(YMC製造)分析條件如以下所述。・管柱溫度：40℃・移動相：水、乙腈、2-丙醇及乙酸之混合液(200：38：2：1)・流量：1.0 mL/min・試樣注入量：10 μL・測定波長：360 nm根據以下之順序製備分析用試樣。量取檢體1 g，添加甲醇1 mL，進而添加甲醇及水之混合液(1：1)而定容為10 mL，作為試樣溶液。將所製備之試樣溶液供於高效液相層析儀分析。又，藉由使用異檞皮苷之標準品製備濃度已知之溶液，供於高效液相層析儀分析而製作校正曲線，將異檞皮苷作為指標，進行上述試樣溶液中之異檞皮苷及其糖加成物之定量。即，根據上述校正曲線，對上述試樣溶液之HPLC分析中之異檞皮苷及其糖加成物分別求出莫耳濃度，進而由各物質之分子量計算出其含量(質量%)，進行試樣中之異檞皮苷及其糖加成物之定量。2.脂質之測定脂質之分析係藉由新食品分析法所記載之「酸分解法」進行定量。取試樣1 g，添加乙醇及鹽酸進行混合，於80℃之熱水浴中加溫30分鐘後，冷卻並將反應物轉移至莫氏管，混合乙醚，塞上塞子充分混合。其後，添加石油醚，進而振盪混合，其後靜置，回收醚層，利用旋轉蒸發器將溶劑蒸餾去除，將蒸餾去除後之試樣以105℃乾燥1小時。其後，藉由矽膠乾燥器冷卻後進行稱量，求出脂質之質量，算出試樣中之含量。3.抗壞血酸之分析將試樣1～5 g添加至5%偏磷酸溶液中(50 mL)適當進行稀釋。離心後過濾，取濾液1 mL於小試管中，進而添加5%偏磷酸溶液1 mL後，添加0.2%二氯酚靛酚溶液100 μL與2%硫脲-5%偏磷酸溶液2 mL。添加2%2,4-二硝基苯肼-4.5 mol/L硫酸0.5 mL，於38～42℃下進行16小時反應。於乙酸乙酯3 mL(振盪60分鐘)中進行萃取，利用無水硫酸鈉乾燥後，藉由HPLC進行分析。0035HPLC係使用LC-10AS(島津製作所股份有限公司)，UV-VIS檢測器係使用SPD-10AV(島津製作所股份有限公司)，管柱係使用Senshupak Silca-1100 4.6 mm×長度100 mm(管柱溫度35℃)，移動相為乙酸乙酯、己烷、乙酸、水之混合液(60：40：5：0.05)，以流量1.5 mL/min於波長495 nm下進行檢測。4.糊精之分析(1)定量法於試樣及各濃度之標準溶液1.5 mL中添加1N-NaOH水溶液250 μL及0.5M之PMP(3-甲基-1-苯基-5-吡唑啉酮)-甲醇溶液500 μL，於70℃下加熱30分鐘。針對所獲得之溶液，以250 μL之1N-HCl水溶液進行中和，添加5 mL之氯仿進行分配，將水層作為測定試樣。使用高效液相層析質譜分析，於下述條件下對藉由上述操作所獲得之測定試樣進行測定。分析條件・HPLC裝置：型號ACQUITY UPLC，Waters製造・MS裝置：型號SYNAPT G2-S HDMS型，Waters製造・離子化：ESI・質量範圍：m/z 100-2500・管柱：型號Unison UK-C18 UP(2.0×100 mm，3 μm)，Imtakt公司製造・移動相：E液：甲酸0.05%水溶液、F液：乙腈(%B＝15→90)・流量：0.6 mL/min・注入量：1 μL(2)右旋糖當量準確地稱量試樣2.5 g，溶於水中設為200 mL。準確地稱量該液體10 mL，添加0.04 mol/L碘溶液10 mL及0.04 mol/L氫氧化鈉溶液15 mL，放置於暗處20分鐘。其次，添加2 mol/L鹽酸5 mL並進行混合後，以0.04 mol/L硫代硫酸鈉溶液進行滴定。若於滴定之終點附近，液體變為微黃色，則添加2滴澱粉指示劑繼續進行滴定，將液體之顏色消失之時間點作為滴定之終點。另外進行空白試驗。根據下式求出右旋糖當量(DE)。DE＝(p－q)×f×3.602/(1/1000)/(200/10)/{r×(100－s)×100}×100[式中，p表示滴定值(mL)，q表示空白值(mL)，f表示硫代硫酸鈉溶液之因數值，r表示試樣之稱取量(mg)，s表示試樣之水分值(%)]5.pH值之測定將試樣6 g均勻地溶解於20℃之水350 mL中，使用pH計(HORIBA小型pH計，堀場製作所製造)，將溫度調整至20℃而進行測定。繼而，測定剛製備還原飲料後之pH值、及將該還原飲料於55℃下保存24小時後之pH值，根據下述式求出保存前後之pH值之差量。ΔpH值＝(於55℃下保存24小時後之還原飲料之pH值)－(保存前之還原飲料之pH值)製造例1綠茶萃取組合物A之製造將所採摘之生茶葉於90℃之離子交換水中浸漬210秒，其後藉由金屬網進行過濾，將茶葉洗液廢棄，獲得熱水浸漬茶葉(溫水處理步驟)。再者，離子交換水之使用量以溫水/生茶葉之質量比計為28。其次，對該熱水浸漬茶葉進行CTC(Crush, Tear, Curl，碾碎撕裂捲起)處理，加以乾燥而獲得乾燥茶葉(CTC處理步驟)。將該乾燥茶葉於78℃之離子交換水中攪拌萃取10分鐘，其後，藉由金屬網進行過濾而獲得綠茶萃取液I(萃取步驟)。再者，離子交換水之使用量以水/生茶葉之質量比計為120。使用作為精密過濾模組之筆型模組(旭化成化學公司製造，細孔徑0.2 μm，材質：聚偏二氟乙烯)將所獲得之綠茶萃取液I於錶壓100 kPa、溫度25℃下進行加壓過濾，獲得綠茶萃取液II(固液分離步驟)。利用蒸發器將所獲得之綠茶萃取液II進行濃縮(濃縮步驟)，其後藉由噴霧乾燥器使其乾燥，獲得粉末狀之綠茶萃取組合物A(乾燥步驟)。製造例2綠茶萃取組合物B之製造於製造例1中，將萃取步驟中所獲得之綠茶萃取液I放入不鏽鋼容器中，於其中添加離子交換水，並以固形物濃度成為3質量%之方式進行調整，於25℃、150 r/min之攪拌條件下，以相對於綠茶萃取液成為40 ppm之濃度添加鞣酸酶KT-05(Kikkoman公司製造)，10分鐘後結束酶反應。繼而，將放入酶反應液之不鏽鋼容器浸漬於95℃之溫浴中，於90℃下保持10分鐘而使酶活性完全失活，獲得綠茶萃取液I'(酶處理步驟)，除此以外，藉由與實施例1相同之方法獲得粉末狀之綠茶萃取組合物B。製造例3綠茶萃取組合物C之製造於製造例2中，將酶處理之酶反應時間變更為12分鐘，進而作為固液分離步驟，不進行加壓過濾，取而代之以5500 rpm、2 min進行離心分離，除此以外，藉由與製造例1相同之方法獲得綠茶萃取組合物C。製造例4綠茶萃取組合物D之製造於製造例2中，除固液分離步驟以外，藉由與製造例1相同之方法獲得綠茶萃取組合物D。製造例5綠茶萃取組合物E之製造將所採摘之生茶葉進行CTC(Crush, Tear, Curl)處理，並進行乾燥而獲得乾燥茶葉(CTC處理步驟)。將該乾燥茶葉於78℃之離子交換水中攪拌萃取10分鐘，其後藉由金屬網進行過濾而獲得綠茶萃取液(萃取步驟)。再者，離子交換水之使用量以水/生茶葉之質量比計為120。使用作為精密過濾模組之筆型模組(旭化成化學公司製造，細孔徑0.2 μm，材質：聚偏二氟乙烯)將所獲得之綠茶萃取液於錶壓100 kPa、溫度25℃下進行加壓過濾，獲得綠茶萃取液III(固液分離步驟)。相對於所獲得之綠茶萃取液III之1000 g(茶固形物成分為4.4質量%)，添加龍膽低聚糖＃450P(日本食品化工公司製造)50 g、抗壞血酸鈉2 g，進行混合溶解，利用蒸發器進行濃縮(濃縮步驟)，其後利用噴霧乾燥器使其乾燥而獲得粉末狀之綠茶萃取組合物E(乾燥步驟)。實施例1～5及比較例1、2基於表1所示之調配表將製造例1～5中所獲得之綠茶萃取組合物進行混合，並進行條狀包裝，而獲得即溶粉末茶。所獲得之即溶粉末茶之固形物成分量均為96質量%。將所獲得之即溶粉末茶之評價結果一併示於表1。 [表1]
由表1可知，藉由含有特定之多酚、脂質、抗壞血酸或其鹽、及沒食子酸，且將多酚量、及脂質與沒食子酸之質量比控制為特定範圍內，可獲得於注入熱水等而還原之狀態下長時間保溫時之物性變化(pH值之經時變化)得到抑制之即溶粉末茶。Recently, the use of hot water or the like to reduce instant powder tea is reduced, and the reduction drink is filled in a heat-retaining container such as a portable thermos bottle for several hours and then used for drinking. However, the present inventors have found that during the storage of such a reduced beverage in a heat-retaining container for a long time, the container is exposed to the outside air when the container is opened and closed each time it is drunk, and therefore, flavor reduction or physical property changes are liable to occur. The present invention relates to an instant powder tea that does not easily change physical properties even if it is kept for a long time in a reduced state by injecting hot water or the like. The inventors have found that by containing specific polyphenols, lipids, gallic acid, and ascorbic acid or their salts, and controlling the amount of polyphenols and the mass ratio of lipids to gallic acid within a specific range, Soluble powdered tea can solve the above problems. According to the present invention, it is possible to provide an instant powder tea that is unlikely to undergo physical changes even if it is kept for a long time in a reduced state by injecting hot water or the like. The instant powder tea of the present invention contains, as component (a), one or two or more polyphenols selected from the group consisting of flavonols, flavanones, flavanols, and the like in a sugar adduct. Examples of flavonols include myric flavonoids, scutellarin, and ketoflavonols. Examples of the flavanone include hesperidin and pomelo complex. Examples of the flavanols include non-polymer catechins and polymers thereof, and examples of the non-polymer catechin polymers include polymerized catechins such as procyanidins. Herein, the "non-polymer catechins" as used herein refer to non-gallate bodies such as catechin, gallocatechin, epicatechin, and epigallocatechin, With gallates such as catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate The general term for the combined body, the content of non-polymer catechins is defined based on the above 8 total amounts. The non-polymer catechins need only contain at least one of the above eight types. On the other hand, the term "sugar adducts" refers to those in which glycosides are bonded to glycosides in flavonols, flavanones, or flavanols that are aglycones. The glycosidic bond may be an O-glycoside or a C-glycoside, and is not particularly limited. The glycoside-bonded sugar varies depending on the type of aglycone, and examples include monosaccharides such as glucose, galactose, rhamnose, xylose, arabinose, and caraway; rutin, neohesperid, and locust Disaccharides such as disaccharides, elderobiose, and kelp disaccharides; trisaccharides such as gentiotriose, glucosylrutaose, and glucosyl neohesperitose; or mixtures of these. The sugar adducts are those obtained by adding sugars to the aglycone as described above, and those obtained by further adding sugars to the sugar adducts, and may be mixtures of these. The reaction for adding sugar can be performed by a known method, and examples thereof include a method in which a glycosyltransferase acts on a flavonol sugar adduct in the presence of a sugar compound to glucosylate it. As a specific operation method, refer to, for example, International Publication No. 2006/070883. Specific examples of the flavonol sugar adduct include those obtained by adding sugars to aglycones such as ketoflavonol, dermatone, or myricetin, and for example, isomerin, rutin, and genistein. Wait. Further, it may be obtained by adding sugars to isoresin, rutin, and bryoside, such as isoresin, rutin, adduct, etc. . Isocaprin glycoside adducts are, for example, compounds in which one or more glucose is bound to the glucose residue of isocaprin in the form of α-1,4 bond, and the number of glucose bonds is preferably 1 to 15, more preferably 1 to 10, and even more preferably 1 to 7. Specific examples of flavone sugar adducts include those obtained by adding sugars to aglycones such as hesperidin or pomelo ligand, and examples include hesperidin and naringin. Furthermore, it may also be one obtained by adding sugar to hesperidin and naringin, for example, hesperidin sugar adduct, naringin sugar adduct, and the like. Hesperidin adducts are, for example, compounds in which one or more glucoses are bonded to the rutin residue of hesperidin in the form of α-1,4 bonds, and the number of glucose bonds is preferably 1 to 10. , More preferably 1 to 5, and even more preferably 1. Specific examples of the flavanol sugar adducts include compounds described in Japanese Patent Laid-Open No. 6-40883. Among them, as the component (a), from the viewpoint of physiological effects, it is preferably selected from the group consisting of isomerin, isomerin sugar adduct, hesperidin, hesperidin sugar adduct, rutin, One or two or more of rutin glycoside adducts, non-polymer catechins, and polymerized catechins, more preferably selected from the group consisting of isomerin, isomerin glucoside adduct, and orange peel One or two or more of the glycoside adduct, rutin, rutin glycoside adduct, non-polymer catechins, and polymerized catechins, and more preferably non-polymer catechins. The content of the component (a) in the instant powder tea of the present invention is 5 to 15% by mass, in terms of high concentration of polyphenols, physiological effects, and long-term heat preservation in a state reduced by injection of hot water and the like From the viewpoint of changes in physical properties (time-varying pH), it is preferably 6 mass% or more, more preferably 7 mass% or more, still more preferably 12 mass% or more, and more preferably 14.5 mass% or less. It is preferably at most 14 mass%, more preferably at most 13.5% by mass. As the content range of the component (a), in the instant powder tea of the present invention, it is preferably 6 to 14.5% by mass, more preferably 7 to 14% by mass, and even more preferably 12 to 13.5% by mass. In addition, the content of the component (a) can be measured by a method suitable for the type of instant powder tea or the type of polyphenol. For example, flavonol and its sugar adduct, Or flavone and its sugar adduct are measured, and flavanol can be measured by the iron tartrate method or high-performance liquid chromatography. Specifically, it can measure by the method described in the Example mentioned later. In addition, during the measurement, appropriate processing may be performed as needed, such as freeze-drying the sample to suit the detection area of the device, or removing inclusions in the sample to suit the separation capability of the device. In addition, the component (a) contains (a 1 In the case of non-polymer catechins, the component (a 1 ) Content from the viewpoints of high concentration of non-polymer catechins, physiological effects, and suppression of physical property changes (time-dependent changes in pH) during long-term heat preservation in a state reduced by injection of hot water and the like. In other words, it is preferably 5 mass% or more, more preferably 6 mass% or more, still more preferably 7 mass% or more, even more preferably 10.3 mass% or more, and more preferably 15 mass% or less, and even more preferably 13.5 mass. % Or less, more preferably 12% by mass or less, still more preferably 11% by mass or less. As a component (a 1 The content range of) is preferably 5 to 15% by mass, more preferably 6 to 13.5% by mass, still more preferably 7 to 12% by mass, and even more preferably 10.3 to 11 in the instant powder tea of the present invention. quality%. Moreover, the component (a 1 The content of) can be measured by a method suitable for the type of instant powder tea, for example, by high performance liquid chromatography. Specifically, it can measure by the method described in the Example mentioned later. In addition, during the measurement, appropriate processing may be performed as needed, such as freeze-drying the sample to suit the detection area of the device, or removing inclusions in the sample to suit the separation capability of the device. Moreover, the instant powder tea of this invention contains (a) in component (a) 1 ) In the case of non-polymer catechins, the ratio of gallate bodies in the non-polymer catechins is long in the state of flavor, physiological effects, and reduction in the state of being suppressed by injecting hot water. From the viewpoint of physical property change (time-dependent change in pH) during time holding, it is preferably 57% by mass or less, more preferably 56% by mass or less, still more preferably 55% by mass or less, and still more preferably 54% by mass. % Or less, particularly preferably 52% by mass or less, and more preferably 10% by mass or more, more preferably 20% by mass or more, still more preferably 30% by mass or more, still more preferably 40% by mass or more, and even more preferably 45 mass% or more, particularly preferably 46.3 mass% or more. The range of the gallate body ratio is preferably 10 to 57% by mass, more preferably 20 to 56% by mass, still more preferably 30 to 55% by mass, and even more preferably 40 to 54% by mass. It is more preferably 45 to 54% by mass, and even more preferably 46.3 to 52% by mass. Here, the "gallate body rate" in this specification means the mass ratio of the said 4 types of gallate bodies with respect to 8 types of non-polymer catechins. The instant powder tea of the present invention contains a lipid as a component (b). Herein, the "lipid" in this specification refers to a person who is measured by a method described in Examples described later, and examples include monoglycerides, diglycerides, triglycerides, sterols, and sterol esters. Neutral lipids, phospholipids, choline, phospholipids, glycerol, phospholipids, ethanolamine, phospholipids and other phospholipids, monogalactosyl diglycerides, digalactosyl diglycerides and other glycolipids, palmitic acid, linoleic acid Fatty acids, linolenic acid, wax esters, carotenoids, etc. In addition, the lipid may be derived from a formulation ingredient, or it may be a new one. Regarding the content of the component (b) in the instant powder tea of the present invention, from the viewpoint of suppressing the change in physical properties (time-dependent change in pH value) during long-term heat preservation in a state reduced by injecting hot water, etc., It is preferably at least 0.25% by mass, more preferably at least 0.3% by mass, still more preferably at least 0.4% by mass, more preferably at least 1% by mass, more preferably at most 0.9% by mass, still more preferably at most 0.8% by mass, furthermore It is preferably 0.7% by mass or less. The content range of the component (b) is preferably 0.25 to 1% by mass, more preferably 0.3 to 0.9% by mass, still more preferably 0.4 to 0.8% by mass, and even more preferably in the instant powder tea of the present invention. It is 0.4 to 0.7 mass%. The analysis of the component (b) can be performed by, for example, an analysis method suitable for measuring the condition of a sample among commonly known measurement methods, and examples thereof include methods described in Examples described later. Regarding the mass ratio [(b) / (a)] of the component (a) to the component (b) in the instant powder tea of the present invention, the physical properties during long-term heat preservation in a state of reduction by injecting hot water or the like are suppressed. From the viewpoint of change (time-dependent change in pH value), it is preferably 0.02 or more, more preferably 0.024 or more, still more preferably 0.032 or more, and more preferably 0.1 or less, more preferably 0.09 or less, and even more preferably 0.08 or less, more preferably 0.06 or less, and even more preferably 0.042 or less. The range of the mass ratio [(b) / (a)] is preferably 0.02 to 0.1, more preferably 0.02 to 0.09, still more preferably 0.02 to 0.08, still more preferably 0.024 to 0.06, and even more preferably 0.032. ~ 0.042. Concerning the ingredients in the instant powder tea of the present invention (a 1 ) And the mass ratio of component (b) [(b) / (a 1 )], From the viewpoint of suppressing the change in physical properties (time-dependent change in pH value) during long-term heat preservation in a reduced state by injecting hot water or the like, it is preferably 0.02 or more, more preferably 0.022 or more, and even more preferably It is 0.036 or more, and preferably 0.2 or less, more preferably 0.15 or less, even more preferably 0.1 or less, still more preferably 0.08 or less, and even more preferably 0.07 or less. As the mass ratio [(b) / (a 1 )] Is preferably 0.02 to 0.2, more preferably 0.022 to 0.15, still more preferably 0.036 to 0.1, still more preferably 0.036 to 0.08, and even more preferably 0.036 to 0.07. Furthermore, the instant powder tea of this invention contains ascorbic acid or its salt as a component (c). The component (c) may be an L-form, a D-form, or a racemic form, and an L-form is preferred. Regarding the content of the component (c) in the instant powder tea of the present invention, from the viewpoint of suppressing the change in physical properties (time-dependent change in pH value) during long-term holding in a reduced state by injecting hot water, etc., It is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, still more preferably 1.7% by mass or less, still more preferably 1% by mass or less, and still more preferably 0.5% by mass or less. The content range of the component (c) is preferably 0.01 to 1.7% by mass, more preferably 0.05 to 1% by mass, and still more preferably 0.1 to 0.5% by mass in the instant powder tea of the present invention. When the component (c) is in the form of a salt, the content of the component (c) is a value converted into the amount of free acid. Furthermore, the content of the component (c) can be analyzed by a commonly known analysis method of ascorbic acid. Regarding the mass ratio [(c) / (b)] of the component (b) to the component (c) in the instant powder tea of the present invention, the physical properties during long-term heat preservation in a state of reduction by injecting hot water or the like are suppressed. From a viewpoint of change (time-dependent change of pH value), it is preferably 0.01 or more, more preferably 0.1 or more, still more preferably 0.2 or more, and preferably 3 or less, more preferably 1 or less, and even more preferably 0.44 or less. The range of the mass ratio [(c) / (b)] is preferably 0.01 to 3, more preferably 0.1 to 1, and still more preferably 0.2 to 0.44. Furthermore, the instant powder tea of this invention may contain dextrin as a component (d). Here, the "dextrin" as used in this specification includes monosaccharides in addition to various polymer compounds in which various sugars are polymerized by glycosidic bonds. The glycosidic bond may be a chain bond, a cyclic bond, or a mixture of these. Examples of sugar bonding methods include 1,4-bond, α-1,6 bond, β-1,2 bond, β-1,3 bond, β-1,4 bond, and β- 1,6 bonding, etc., can be only a single bonding method, or two or more bonding methods. Regarding the component (d), from the viewpoint of reducing the difference in turbidity, the dextrose equivalent (DE) is preferably 1 or more, more preferably 2 or more, still more preferably 10 or more, and preferably 40 or less. It is more preferably 35 or less, and even more preferably 30 or less. The range of this DE is preferably 1 to 40, more preferably 2 to 35, and even more preferably 10 to 30. In addition, dextrose equivalent (DE) can be measured by the analysis method suitable for measuring the condition of a sample among the commonly known measurement methods of carbon dioxide. Specifically, it can measure by the method described in the Example mentioned later. Regarding the content of the component (d) in the instant powder tea of the present invention, from the viewpoint of suppressing the change in physical properties (time-dependent change in pH value) during long-term heat preservation in a state reduced by injecting hot water, etc., It is preferably 30% by mass or more, more preferably 40% by mass or more, further preferably 50% by mass or more, particularly preferably 60% by mass or more, and more preferably 90% by mass or less, more preferably 80% by mass or less, further It is preferably 75% by mass or less, and particularly preferably 70% by mass or less. As the content range of the component (d), in the instant powder tea of the present invention, it is preferably 30 to 90% by mass, more preferably 40 to 80% by mass, still more preferably 50 to 75% by mass, and even more preferably It is 60 to 75% by mass, and particularly preferably 60 to 70% by mass. The analysis of the component (d) can be performed by, for example, an analysis method suitable for measuring the condition of a sample among commonly known measurement methods, and examples thereof include methods described in Examples described later. Regarding the mass ratio [(d) / (b)] of the component (b) to the component (d) in the instant powder tea of the present invention, the physical properties during long-term heat preservation in a state of reduction by injecting hot water or the like are suppressed. From a viewpoint of change (time-dependent change of pH value), it is preferably 50 or more, preferably 70 or more, more preferably 100 or more, still more preferably 128 or more, and preferably 300 or less, and more preferably 270 Hereinafter, it is more preferably 230 or less, and still more preferably 170 or less. The range of the mass ratio [(d) / (b)] is preferably 50 to 300, more preferably 70 to 270, still more preferably 100 to 230, and still more preferably 128 to 170. Moreover, the instant powder tea of this invention contains gallic acid as a component (e). The component (e) is mainly derived from a blended component, and may also be a newly added component. Regarding the content of the component (e) in the instant powder tea of the present invention, from the viewpoint of suppressing the change in physical properties (time-dependent change in pH value) during long-term heat preservation in a state reduced by injecting hot water, etc., It is preferably 0.03% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, and still more preferably 0.59% by mass or less. The range of the content of the component (e) is preferably 0.03 to 0.59% by mass, more preferably 0.05 to 0.59% by mass, and still more preferably 0.1 to 0.59% by mass in the instant powder tea of the present invention. In addition, the content of the component (e) can be measured by an analytical method suitable for measuring the condition of a sample among the commonly known analytical methods of gallic acid. For example, analysis can be performed by liquid chromatography, and specifically, analysis can be performed by a method described in Examples described later. Moreover, during the measurement, it is also possible to appropriately implement treatment, for example, to remove inclusions in the sample in order to suit the separation ability of the device. The mass ratio [(e) / (b)] of the component (b) and the component (e) in the instant powder tea of the present invention is 0.05 to 2.5, and it can be kept warm for a long time in a reduced state by injecting hot water and the like. From the viewpoint of changes in physical properties (time-dependent changes in pH), it is preferably 0.06 or more, more preferably 0.08 or more, still more preferably 0.1 or more, and more preferably 2.3 or less, more preferably 1.8 or less, and It is preferably 1.2 or less. The range of the mass ratio [(e) / (b)] is preferably 0.06 to 2.3, more preferably 0.08 to 1.8, and still more preferably 0.1 to 1.2. Regarding the mass ratio [(e) / (c)] of the component (c) to the component (e) in the instant powder tea of the present invention, the physical properties during long-term heat preservation in a state of reduction by injecting hot water or the like are suppressed. From the viewpoint of change (time-dependent change of pH value), it is preferably 0.05 or more, more preferably 0.5 or more, still more preferably 0.7 or more, and preferably 10 or less, more preferably 6 or less, and even more preferably 4 or less. The range of the mass ratio [(e) / (c)] is preferably 0.05 to 10, more preferably 0.5 to 6, and even more preferably 0.7 to 4. The instant powder tea of the present invention may contain caffeine as the component (f). The component (f) is mainly derived from a blended component, and may also be a newly added component. Regarding the content of the component (f) in the instant powder tea of the present invention, from the viewpoint of suppressing the change in physical properties (time-dependent change in pH value) during long-term holding in a reduced state by injecting hot water, etc., It is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.5% by mass or more, still more preferably 1% by mass or more, still more preferably 2.2% by mass or less, still more preferably 2% by mass or less, It is more preferably 1.6% by mass or less, and still more preferably 1.2% by mass or less. As the content range of the component (f), the instant powder tea in the present invention is preferably 0.01 to 2.2% by mass, more preferably 0.1 to 2% by mass, still more preferably 0.5 to 1.6% by mass, and even more preferably It is 1 to 1.2% by mass. In addition, the content of the component (f) can be measured by an analysis method suitable for measuring the condition of a sample among the commonly known analysis methods of caffeine. For example, analysis can be performed by liquid chromatography, and specifically, analysis can be performed by a method described in Examples described later. Moreover, during the measurement, it is also possible to appropriately implement treatment, for example, to remove inclusions in the sample in order to suit the separation ability of the device. Regarding the mass ratio [(f) / (b)] of the component (f) and the component (b) in the instant powder tea of the present invention, the physical properties during long-term heat preservation in a state of reduction by injecting hot water or the like are suppressed From the viewpoint of change (time-dependent change of pH value), it is preferably 0.1 or more, more preferably 0.5 or more, still more preferably 0.7 or more, still more preferably 1 or more, and more preferably 8 or less, and more preferably 4 or less, and more preferably 2.5 or less. The range of this mass ratio [(f) / (b)] is preferably 0.1 to 8, more preferably 0.5 to 4, still more preferably 0.7 to 4, and even more preferably 1 to 2.5. Furthermore, in the instant powder tea of the present invention, one or two or more kinds of sweeteners, sour flavors, antioxidants, spices, fruit extracts, fruit pieces, fruit powders, herbs, minerals, Vitamins, pH adjusters, quality stabilizers and other additives. Furthermore, the blending amount of these additives can be appropriately set within a range that does not hinder the object of the present invention. Regarding the instant powder tea of the present invention, from the viewpoint of antiseptic, antibacterial, or handleability, the solid content in the powder tea is preferably 90% by mass or more, more preferably 94% by mass or more, and even more preferably 95% by mass or more. The upper limit of the amount of the solid component in the powdered tea is not particularly limited. Here, the "amount of solid content in powdered tea" refers to the remainder after drying the powdered tea in an electric constant temperature dryer at 105 ° C for 3 hours to remove volatile substances. The instant powdered tea of the present invention is, for example, diluted 30 to 150 times with water and stored in a thermally insulated container such as a thermos bottle. When drinking, the lid can be opened and closed while drinking. The water is not particularly limited as long as it is drinkable, and examples thereof include tap water and natural water. As the product form of the instant powdered tea of the present invention, for example, a container can be placed in a bottle or the like, and a cup is measured with a spoon or the like when drinking, a cup type containing 1 cup is contained, The amount is divided into small packers and the like. Among them, from the viewpoint of easily enjoying the effects of the present invention, it is preferable to divide into small portions according to the amount of each cup, and examples thereof include a stick-shaped packer and a pillow-type packer. It can be packed in small portions and can be packed with a packaging material made of aluminum vapor-deposited film or the like in the same manner as a general powdered beverage or powdered food. In addition, the container and the packaging material can be filled with nitrogen gas. In terms of maintaining quality, the packaging material is preferably one having low oxygen permeability. In addition, the volume of the cup is preferably 180 to 320 mL, and the content of the package in small portions can be appropriately set in a manner suitable for the volume of the cup. The method for producing the instant powder tea according to the present invention is not particularly limited, as long as the components (a) to (c) and (e) are mixed, a plant extract containing the component (a) may be used as the component (a). . In this case, a commercially available polyphenol preparation may be used instead of the plant extract. When granulation is performed, it can be produced by a normal granulation method. Ingredient (a), especially ingredient (a 1 ) For example, it is rich in tea leaves. Examples of the tea leaves include Camellia, and examples thereof include those selected from the group consisting of C. sinensis var. Sinensis (including northern species), Pu'er tea (C. sinensis var.assamica), and the like. Tea in the hybrid (Camellia sinensis). According to its processing method, tea leaves can be classified into unleavened tea, semi-leavened tea, and leavened tea. Examples of the unfermented tea include green tea such as sencha tea, bancha tea, ground tea, stir-fried tea, stem tea, stick tea, and bud tea. Examples of the semi-fermented tea include oolong teas such as Tieguanyin, color seeds, golden laurel, and Wuyiyan tea. Furthermore, examples of fermented tea include black teas such as Darjeeling tea, Assam tea, and Sri Lanka tea. One type or two or more types of tea can be used. Among them, green tea is preferred in terms of polyphenol content. In addition, as the extraction method, a known method such as stirring extraction or column extraction can be used. In addition, as the green tea extract, commercially available products can also be used, and examples thereof include "Polyphenon" manufactured by Mitsui Agriculture and Forestry, "Thea-flan" manufactured by Itoen, and "Sunphenon" manufactured by Sun Chemical Co., and the like. Furthermore, as a green tea extract, a person who refines | purifies a green tea extract can also be used. Examples of the purification method include methods described in Japanese Patent Laid-Open No. 2004-147508, Japanese Patent Laid-Open No. 2004-149416, and Japanese Patent Laid-Open No. 2007-282568. In addition, in order to control the contents of the components (a), (b), (e), and (f) in the instant powder tea, and the amount ratios thereof, for example, warm water can be brought into contact with the surface of tea leaves, and the tea leaves can be used. After extraction in water for solid-liquid separation, if necessary, it is subjected to a tea extract obtained by tannase treatment. Furthermore, by adjusting the contact conditions (temperature, time, etc.) of tea leaves with warm water, extraction conditions (temperature, time, etc.), tannase treatment conditions (concentration, time, etc.), etc., the components of the tea extract can be controlled ( The contents of a), (b), (e) and (f), and their ratios. Herein, the "tannase treatment" in the present specification refers to contacting a tea extract with an enzyme having tannase activity, and the processing conditions can be referred to, for example, Japanese Patent Laid-Open No. 2004-321105. The non-polymer catechin gallates in the tea extract are decomposed by the tannase treatment, and the gallic acid is released. Regarding the above embodiment, the present invention further discloses the following instant powder tea or method. <1> An instant powder tea containing the following components (a) to (c) and (e): (a) a sugar adduct selected from the group consisting of flavonol, flavanone, flavanol, and the like 5 to 15% by mass of one or two or more polyphenols, (b) lipids, (c) ascorbic acid or a salt thereof, and (e) gallic acid, and the mass of component (b) and component (e) The ratio [(e) / (b)] is 0.05 to 2.5. <2> A method for suppressing the change in physical properties (time-dependent change in pH value) during long-term holding in a reduced state of the instant powder tea, so that the instant powder tea contains the following components (a ) To (c) and (e): (a) 5 to 15% by mass of one or two or more polyphenols selected from the group consisting of flavonols, flavanones, flavanols, and the like, and their sugar adducts; (b) lipid, (c) ascorbic acid or its salt, and (e) gallic acid, and the mass ratio [(e) / (b)] of component (b) to component (e) is adjusted to 0.05 to 2.5 . <3> The instant powder tea described in <1> above, or the suppression method described in the above <2> (hereinafter, "instant powder tea or suppression method" is referred to as "instant powder tea, etc.") Among them, the component (a) is preferably selected from the group consisting of isomerin, isomerin addition product, hesperidin, hesperidin addition product, rutin, rutin addition product, non-polymer One or two or more of catechins and polymeric catechins, more preferably selected from the group consisting of isomerin, isomerin sugar adduct, hesperidin sugar adduct, rutin, rutin One or two or more of glycoside adducts, non-polymer catechins, and polymerized catechins, and more preferably non-polymer catechins. <4> The instant powder tea etc. as described in said <3> whose component (a) contains (a 1 ) Non-polymer catechins, and ingredient (a 1 ) Is preferably selected from the group consisting of catechin, gallocatechin, epicatechin, epigallocatechin, catechin gallate, and gallocatechin gallate One or two or more of epicatechin gallate and epigallocatechin gallate, more preferably all of the above eight. <5> The instant powder tea described in any one of <1> to <4>, wherein the content of component (a) is preferably 6 mass% or more, more preferably 7 mass% or more, and more It is preferably at least 12% by mass, more preferably at most 14.5% by mass, more preferably at most 14% by mass, and even more preferably at most 13.5% by mass. <6> The instant powder tea according to any one of <1> to <5>, wherein the content of component (a) is preferably 6 to 14.5% by mass, and more preferably 7 to 14% by mass. It is more preferably 12 to 13.5% by mass. <7> The instant powder tea etc. as described in said <4> whose component (a) contains the component (a 1 ) And component (a 1 ) Content is preferably 5 mass% or more, more preferably 6 mass% or more, still more preferably 7 mass% or more, still more preferably 10.3 mass% or more, and more preferably 15 mass% or less, and even more preferably 13.5 Mass% or less, more preferably 12 mass% or less, and still more preferably 11 mass% or less. <8> The instant powder tea etc. as described in said <4> or <7> whose component (a) contains the component (a 1 ) And component (a 1 ) Is preferably 5 to 15% by mass, more preferably 6 to 13.5% by mass, even more preferably 7 to 12% by mass, and even more preferably 10.3 to 11% by mass. <9> The instant powder tea according to any one of <4>, <7>, and <8>, wherein the component (a 1 The ratio of the gallate body in) is preferably 57% by mass or less, more preferably 56% by mass or less, still more preferably 55% by mass or less, still more preferably 54% by mass or less, and even more preferably 52% by mass. % Or less, and preferably 10% by mass or more, more preferably 20% by mass or more, still more preferably 30% by mass or more, even more preferably 40% by mass or more, particularly preferably 45% by mass or more, and even more preferably 46.3 Above mass%. <10> The instant powder tea according to any one of <4> and <7> to <9>, wherein the component (a 1 The ratio of gallate body in) is preferably 10 to 57% by mass, more preferably 20 to 56% by mass, still more preferably 30 to 55% by mass, even more preferably 40 to 54% by mass, and furthermore It is more preferably 45 to 54% by mass, and even more preferably 46.3 to 52% by mass. <11> The instant powder tea according to any one of <1> to <10>, wherein component (b) is preferably selected from neutral lipids, phospholipids, glycolipids, fatty acids, wax esters, and One or two or more of the carotenoids, and further preferably selected from the group consisting of monoglycerides, diglycerides, triglycerides, sterols, sterol esters, phospholipids, choline, phospholipids, glycerol, phospholipids, ethanolamine, One or more of phospholipids inositol, monogalactosyldiglyceride, digalactosyldiglyceride, palmitic acid, linoleic acid, hypolinolenic acid, wax esters, and carotenoids. <12> The instant powder tea described in any one of <1> to <11>, wherein the content of component (b) is preferably 0.25% by mass or more, more preferably 0.3% by mass or more, and more It is preferably at least 0.4 mass%, more preferably at most 1 mass%, more preferably at most 0.8 mass%, still more preferably at most 0.7 mass%. <13> The instant powder tea according to any one of the above <1> to <12>, wherein the content of the component (b) is preferably 0.25 to 1% by mass, more preferably 0.3 to 0.8% by mass, It is more preferably 0.4 to 0.7% by mass. <14> The instant powder tea described in any one of <1> to <11>, wherein the content of component (b) is preferably 0.25% by mass or more, more preferably 0.3% by mass or more, and more It is preferably 0.4% by mass or more, more preferably 1% by mass or less, more preferably 0.9% by mass or less, still more preferably 0.8% by mass or less, and even more preferably 0.7% by mass or less. <15> The instant powder tea described in any one of <1> to <11> and <14>, wherein the content of component (b) is preferably 0.25 to 1% by mass, and more preferably 0.3 to 0.9% by mass, more preferably 0.4 to 0.8% by mass, and even more preferably 0.4 to 0.7% by mass. <16> The instant powder tea described in any one of <1> to <15>, wherein the mass ratio [(b) / (a)] of the component (a) to the component (b) is preferably 0.02 or more, more preferably 0.024 or more, still more preferably 0.032 or more, and more preferably 0.1 or less, more preferably 0.06 or less, and still more preferably 0.042 or less. <17> The instant powder tea described in any one of <1> to <16>, wherein the mass ratio [(b) / (a)] of the component (a) to the component (b) is preferably 0.02 to 0.1, more preferably 0.024 to 0.06, and still more preferably 0.032 to 0.042. <18> The instant powder tea described in any one of the above <1> to <15>, wherein the mass ratio [(b) / (a)] of the component (a) to the component (b) is preferably 0.02 or more, more preferably 0.024 or more, still more preferably 0.032 or more, and more preferably 0.1 or less, more preferably 0.09 or less, still more preferably 0.08 or less, still more preferably 0.06 or less, and even more preferably 0.042 or less. <19> The instant powder tea described in any one of <1> to <15> and <18> above, wherein the mass ratio of component (a) to component (b) [(b) / (a) ] Is preferably 0.02 to 0.1, more preferably 0.02 to 0.09, still more preferably 0.02 to 0.08, still more preferably 0.024 to 0.06, and even more preferably 0.032 to 0.042. <20> The instant powder tea according to any one of <4> and <7> to <19>, wherein the component (a 1 ) And the mass ratio of component (b) [(b) / (a 1 )] Is preferably 0.02 or more, more preferably 0.022 or more, still more preferably 0.036 or more, and more preferably 0.1 or less, more preferably 0.08 or less, and still more preferably 0.07 or less. <21> The instant powder tea according to any one of <4> and <7> to <20>, wherein the component (a 1 ) And the mass ratio of component (b) [(b) / (a 1 )] Is preferably 0.02 to 0.1, more preferably 0.022 to 0.08, and still more preferably 0.036 to 0.07. <22> The instant powder tea as described in any one of <4> and <7> to <19>, wherein the component (a 1 ) And the mass ratio of component (b) [(b) / (a 1 )] Is preferably 0.02 or more, more preferably 0.022 or more, still more preferably 0.036 or more, and more preferably 0.2 or less, more preferably 0.15 or less, still more preferably 0.1 or less, and still more preferably 0.08 or less, particularly preferably It is 0.07 or less. <23> The instant powder tea according to any one of <4>, <7> to <19>, and <22>, wherein the component (a 1 ) And the mass ratio of component (b) [(b) / (a 1 )] Is preferably 0.02 to 0.2, more preferably 0.022 to 0.15, still more preferably 0.036 to 0.1, still more preferably 0.036 to 0.08, and even more preferably 0.036 to 0.07. <24> The instant powder tea described in any one of <1> to <23>, wherein the component (c) is preferably an L-form, a D-form or a racemic form, and more preferably an L-form . <25> The instant powder tea described in any one of <1> to <24>, wherein the content of component (c) is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, and more It is preferably at least 0.1% by mass, more preferably at most 1.7% by mass, more preferably at most 1% by mass, and even more preferably at most 0.5% by mass. <26> The instant powder tea according to any one of the above <1> to <25>, wherein the content of the component (c) is preferably 0.01 to 1.7% by mass, more preferably 0.05 to 1% by mass, It is more preferably 0.1 to 0.5% by mass. <27> The instant powder tea described in any one of the above <1> to <26>, wherein the mass ratio [(c) / (b)] of the component (b) to the component (c) is preferably 0.01 or more, more preferably 0.1 or more, still more preferably 0.2 or more, and preferably 3 or less, more preferably 1 or less, and even more preferably 0.44 or less. <28> The instant powder tea described in any one of <1> to <27>, wherein the mass ratio [(c) / (b)] of the component (b) to the component (c) is preferably 0.01 to 3, more preferably 0.1 to 1, and still more preferably 0.2 to 0.44. <29> The instant powder tea etc. as described in any one of said <1> to <28>, It is preferable to further contain dextrin as a component (d). <30> The instant powder tea or the like according to the above <29>, wherein the dextrin is preferably chain-shaped, ring-shaped, or a mixture thereof. <31> The instant powder tea described in the above <29> or <30>, wherein the dextrose equivalent (DE) of the component (d) is preferably 1 or more, more preferably 2 or more, and even more preferably 10 or more, and preferably 40 or less, more preferably 35 or less, and even more preferably 30 or less. <32> The instant powder tea described in any one of <29> to <31>, wherein the dextrose equivalent (DE) of the component (d) is preferably 1 to 40, and more preferably 2 to 35, and more preferably 10 to 30. <33> The instant powder tea according to any one of the items <29> to <32>, wherein the content of the component (d) is preferably 30% by mass or more, more preferably 40% by mass or more, It is preferably 50% by mass or more, more preferably 60% by mass or more, and more preferably 90% by mass or less, more preferably 80% by mass or less, and even more preferably 70% by mass or less. <34> The instant powder tea described in any one of the above <29> to <33>, wherein the content of the component (d) is preferably 30 to 90% by mass, more preferably 40 to 80% by mass, It is more preferably 50 to 70% by mass, and even more preferably 60 to 70% by mass. <35> The instant powder tea described in any one of the above <29> to <32>, wherein the content of component (d) is preferably 30% by mass or more, more preferably 40% by mass or more, and more It is preferably 50% by mass or more, particularly preferably 60% by mass or more, and more preferably 90% by mass or less, more preferably 80% by mass or less, still more preferably 75% by mass or less, and even more preferably 70% by mass or less. <36> The instant powder tea described in any one of the above <29> to <32> and <35>, wherein the content of the component (d) is preferably 30 to 90% by mass, and more preferably 40 to 80% by mass, more preferably 50 to 75% by mass, still more preferably 60 to 75% by mass, and even more preferably 60 to 70% by mass. <37> The instant powder tea described in any one of the above <29> to <36>, wherein the mass ratio [(d) / (b)] of the component (b) to the component (d) is preferably It is 50 or more, more preferably 100 or more, still more preferably 128 or more, and preferably 270 or less, more preferably 230 or less, and still more preferably 170 or less. <38> The instant powder tea described in any one of the above <29> to <37>, wherein the mass ratio [(d) / (b)] of the component (b) to the component (d) is preferably 50 to 270, more preferably 100 to 230, and even more preferably 128 to 170. <39> The instant powder tea described in any one of the above <29> to <36>, wherein the mass ratio [(d) / (b)] of the component (b) to the component (d) is preferably 50 or more, more preferably 70 or more, still more preferably 100 or more, particularly preferably 128 or more, and preferably 300 or less, more preferably 270 or less, even more preferably 230 or less, and even more preferably 170 or less. <40> The instant powder tea described in any one of the above <29> to <36> and <39>, wherein the mass ratio of the component (b) to the component (d) [(d) / (b) ] It is preferably 50 to 300, more preferably 70 to 270, still more preferably 100 to 230, and still more preferably 128 to 170. <41> The instant powder tea etc. as described in any one of said <1> to <40>, Preferably it contains gallic acid as a component (e). <42> The instant powder tea or the like described in the above <41>, wherein the content of the component (e) is preferably 0.03% by mass or more, more preferably 0.05% by mass or more, and still more preferably 0.1% by mass or more, and It is preferably 0.59% by mass or less. <43> The instant powder tea described in the above <41> or <42>, wherein the content of the component (e) is preferably 0.03 to 0.59% by mass, more preferably 0.05 to 0.59% by mass, and even more preferably 0.1 to 0.59 mass%. <44> The instant powder tea described in any one of <41> to <43>, wherein the mass ratio [(e) / (b)] of the component (b) to the component (e) is preferably 0.06 or more, more preferably 0.08 or more, still more preferably 0.1 or more, and more preferably 2.3 or less, more preferably 1.8 or less, and even more preferably 1.2 or less. <45> The instant powder tea described in any one of <41> to <44>, wherein the mass ratio [(e) / (b)] of the component (b) to the component (e) is preferably 0.06 to 2.3, more preferably 0.08 to 1.8, and even more preferably 0.1 to 1.2. <46> The instant powder tea described in any one of the above <41> to <45>, wherein the mass ratio [(e) / (c)] of the component (c) to the component (e) is preferably 0.05 or more, more preferably 0.5 or more, still more preferably 1 or more, and more preferably 10 or less, more preferably 6 or less, and even more preferably 4 or less. <47> The instant powder tea described in any one of <41> to <46>, wherein the mass ratio [(e) / (c)] of the component (c) to the component (e) is preferably 0.05 to 10, more preferably 0.5 to 6, and even more preferably 1 to 4. <48> The instant powder tea described in any one of the above <41> to <45>, wherein the mass ratio [(e) / (c)] of the component (c) to the component (e) is preferably 0.05 or more, more preferably 0.5 or more, still more preferably 0.7 or more, and more preferably 10 or less, more preferably 6 or less, and even more preferably 4 or less. <49> The instant powder tea described in any one of the above <41> to <45> and <48>, wherein the mass ratio of the component (c) to the component (e) [(e) / (c) ] Is preferably 0.05 to 10, more preferably 0.5 to 6, and still more preferably 0.7 to 4. The <50> instant powder tea etc. as described in any one of said <1> to <49>, It is preferable to contain caffeine as a component (f). <51> The instant powder tea or the like described in the above <50>, wherein the content of the component (f) is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, and further preferably 0.5% by mass or more, It is more preferably 1% by mass or more, more preferably 2.2% by mass or less, still more preferably 2% by mass or less, still more preferably 1.6% by mass or less, and still more preferably 1.2% by mass or less. <52> The instant powder tea or the like described in the above <50> or <51>, wherein the content of the component (f) is preferably 0.01 to 2.2% by mass, more preferably 0.1 to 2% by mass, and even more preferably 0.5 to 1.6 mass%, more preferably 1 to 1.2 mass%. <53> The instant powder tea described in any one of the above <50> to <52>, wherein the mass ratio [(f) / (b)] of the component (f) to the component (b) is preferably 0.1 or more, more preferably 0.5 or more, still more preferably 1 or more, and more preferably 8 or less, more preferably 4 or less, and even more preferably 2.5 or less. <54> The instant powder tea described in any one of the above <50> to <53>, wherein the mass ratio [(f) / (b)] of the component (f) to the component (b) is preferably 0.1 to 8, more preferably 0.5 to 4, and even more preferably 1 to 2.5. <55> The instant powder tea described in any one of the above <50> to <52>, wherein the mass ratio [(f) / (b)] of the component (f) to the component (b) is preferably 0.1 or more, more preferably 0.5 or more, even more preferably 0.7 or more, particularly preferably 1 or more, and more preferably 8 or less, more preferably 4 or less, and even more preferably 2.5 or less. <56> The instant powder tea described in any one of the above <50> to <52> and <55>, wherein the mass ratio of the component (f) to the component (b) [(f) / (b) ] Is preferably 0.1 to 8, more preferably 0.5 to 4, still more preferably 0.7 to 4, and even more preferably 1 to 2.5. <57> The instant powder tea according to any one of <1> to <56>, which preferably further contains a member selected from the group consisting of sweeteners, sour agents, antioxidants, spices, fruit juice extracts, and fruits. One or two or more additives among tablets, fruit powder, herbs, minerals, vitamins, pH adjusters and quality stabilizers. <58> The instant powder tea according to any one of the above <1> to <57>, wherein the amount of solid content in the instant powder tea is preferably 90% by mass or more, and more preferably 94% by mass The above is more preferably 95% by mass or more. <59> The instant powder tea etc. as described in any one of <1> to <58> mentioned above, which is preferably diluted to 30 to 150 times and consumed. <60> The instant powder tea or the like described in any one of the above <1> to <59>, which is preferably a container packed in a bottle or the like, and when drinking, a spoon or the like is used to measure the amount of 1 cup. There is a cup type of 1 cup, or divided into small portions according to each cup. <61> The instant powder tea or the like described in the above <60>, wherein the capacity of the cup is preferably 180 to 320 mL. <62> The instant powder tea described in any one of the above <1> to <61>, the blending system is preferably selected from C. sinensis var.sinensis (including Oubei Species), tea extract (Camellia sinensis) from C. sinensis var.assamica and its hybrids, more preferably selected from unfermented tea, semi-fermented tea and fermented tea Among them, one or two or more kinds of extracts, and more preferably green tea extracts. [Examples] 1. Analysis of polyphenols, gallic acid, and caffeine (1) Non-polymer catechins, gallic acid, and caffeine were analyzed using a high-performance liquid chromatography manufactured by Shimadzu Corporation ( Model SCL-10AVP), a packed column for liquid chromatograph introduced with octadecyl (L-column TM ODS, 4.6 mmf × 250 mm: manufactured by the Chemical Substances Evaluation Research Organization) was installed by the gradient method The sample diluted with pure water was measured at a column temperature of 35 ° C. Mobile phase A was set as a distilled aqueous solution containing 0.1 mol / L acetic acid, and liquid B was set as an acetonitrile solution containing 0.1 mol / L acetic acid. The flow rate was 1 mL / min, the sample injection volume was 10 μL, and the UV ( Ultraviolet (UV) detector at a wavelength of 280 nm. Furthermore, caffeine and gallic acid were also analyzed under the same conditions. The gradient conditions are as follows. The residence time conditions are set using standard reagents of non-polymer catechins, gallic acid, and caffeine. Concentration gradient conditions (volume%) Time A Solution B Solution Solution 0 minutes 97% 3% 5 minutes 97% 3% 37 minutes 80% 20% 43 minutes 80% 20% 43.5 minutes 0% 100% 48.5 minutes 0% 100% 49 minutes 97% 3% 60 minutes 97% 3% (2) Analysis of polymerized catechins (i) Preparation of reagents 1) Preparation of iron tartrate reagent 0.50 g of ferrous sulfate heptahydrate and (+) sodium tartrate Potassium tetrahydrate 2.50 g was placed in a 500 mL volumetric flask, and the volume was adjusted with ion-exchanged water. 2) Preparation of phosphate buffer solution 20.00 g of disodium hydrogen phosphate dihydrate and 2.90 g of potassium dihydrogen phosphate were placed in a 2000 mL measuring flask, and the volume was adjusted with ion-exchanged water. The pH value of this solution was adjusted so that it might become 7.5-7.6. When the pH value exceeds 7.6, 0.9 g / 100 mL aqueous solution of potassium dihydrogen phosphate dihydrate is added, and when the pH value does not reach 7.5, 1.2 g / 100 mL aqueous solution of potassium dihydrogen phosphate is added for adjustment. (ii) Apparatus and equipment 1) Spectrophotometer (U-2010; manufactured by Hitachi) 2) Quartz tank (10 mm × 10 mm) 3) 25 mL, 100 mL, 200 mL, 500 mL, 2000 mL 4) 1 mL, 5 mL, 10 mL, 20 mL, 30 mL full pipettes 5) 1 mL, 3 mL, 5 mL micropipettes (iii) Analysis conditions 1) Measurement wavelength: 540 nm2) Temperature: 20 ° C ± 2 ° C (iv) Operation 1) Calibration curve preparation i) Dry about 0.5 g of ethyl gallate for 2 to 3 hours before use. ii) Take 0.2 g of dried ethyl gallate and place it in a 200 mL volumetric flask, and make up to volume with ion-exchanged water. (100 mg / 100 mL standard solution) iii) In a 100 mL volumetric flask, use the standard solution of ii) to prepare 5 mg / 100 mL, 10 mg / 100 mL, 20 mg / 100 mL, 30 mg / 100 mL Each standard solution. iv) Put 5 mL of iii) standard solution into a 25 mL volumetric flask, add 5 mL of iron tartrate reagent, and make up to volume with phosphate buffer. As a blank group, those without a standard solution were prepared. v) Measure the absorbance with a spectrophotometer to make a calibration curve. In addition, the calibration curve is based on the following standards, and is readjusted when it deviates. R2: 0.9995 to 1.000 calibration curve slope: 34.5 ± 0.4 slice: 0.3 or less 2) sample measurement i) zero-point calibration of the spectrophotometer by ion exchanged water. ii) Take a specific amount of the sample and place it in a 25 mL volumetric flask, add 5 mL of iron tartrate reagent, make a volume with phosphate buffer, and then measure the absorbance. The measurement of absorbance was set to within 40 minutes after color development. The content of the polymerized catechin was determined by subtracting the analysis result obtained in the above-mentioned "(1) Analysis of non-polymer catechins" from the analysis result obtained in the above-mentioned iron tartrate method. (3) Analysis of hesperidin and its sugar adducts Analysis of hesperidin and its sugar adducts was performed using a high-performance liquid chromatography manufactured by Hitachi, and a column Cadenza CD-C18 (made by Imtakt) was installed. 4.6 mmf × 150 mm, 3 μm) was performed by a gradient method at a column temperature of 40 ° C. Mobile phase C was set to 0.05 mol / L acetic acid aqueous solution, and liquid D was set to acetonitrile, and the liquid was transported at 1.0 mL / min. The gradient conditions are as follows. Concentration gradient conditions (volume%) Time Mobile phase C Mobile phase D 0 minutes 85% 15% 20 minutes 80% 20% 35 minutes 10% 90% 50 minutes 10% 90% 40.1 minutes 85% 15% 60 minutes 85% 15% The sample injection volume was 10 μL, and the detection was quantified by the absorbance at a wavelength of 283 nm. (4) Analysis of isomerin and its sugar adducts Analysis of isomerin and its sugar adducts was performed by HPLC (high performance liquid chromatography) according to the method shown below. The analysis machine used was LC-20AD (manufactured by Shimadzu Corporation). The structure of the analysis equipment is as follows.・ Detector: UV-visible absorption spectrophotometer SPD-20A (manufactured by Shimadzu Corporation). Column: YMC-Pack ODS-A AA12S05-1506WT, f6 mm × 150 mm (manufactured by YMC). The analysis conditions are as follows. • Column temperature: 40 ° C • Mobile phase: Water, acetonitrile, 2-propanol, and acetic acid (200: 38: 2: 1) • Flow rate: 1.0 mL / min • Sample injection volume: 10 μL • Measurement Wavelength: 360 nm An analytical sample was prepared according to the following procedure. Measure 1 g of the sample, add 1 mL of methanol, and then add a mixed solution of methanol and water (1: 1) to a volume of 10 mL as a sample solution. The prepared sample solution was analyzed by high performance liquid chromatography. In addition, a solution having a known concentration was prepared by using a standard product of isomerin, which was analyzed by high-performance liquid chromatography to prepare a calibration curve, and isomerin was used as an indicator to carry out isomerin in the sample solution. Quantification of glycosides and their sugar adducts. That is, according to the above calibration curve, the Moore concentration was obtained for the isoretin and its sugar adduct in the HPLC analysis of the sample solution, and the content (mass%) was calculated from the molecular weight of each substance. Quantitative analysis of isorhein and its sugar adducts in samples. 2. Measurement of lipids The analysis of lipids is quantified by the "acid decomposition method" described in the new food analysis method. Take 1 g of sample, add ethanol and hydrochloric acid and mix. After heating in a hot water bath at 80 ° C for 30 minutes, cool and transfer the reactant to a Mohs tube, mix with ether, and stopper and mix thoroughly. Then, petroleum ether was added, and the mixture was shaken and mixed. After that, it was allowed to stand, and the ether layer was recovered. The solvent was distilled off using a rotary evaporator, and the sample after the distillation was dried at 105 ° C. for 1 hour. After that, it was weighed after cooling in a silica gel dryer to determine the mass of the lipid, and the content in the sample was calculated. 3. Ascorbic acid analysis Add 1-5 g of sample to 5% metaphosphoric acid solution (50 mL) and dilute appropriately. After centrifugation, filter, take 1 mL of the filtrate into a small test tube, and then add 1 mL of 5% metaphosphoric acid solution, then add 100 μL of 0.2% dichlorophenol indophenol solution and 2 mL of 2% thiourea-5% metaphosphoric acid solution. 2% 2,4-dinitrophenylhydrazine-4.5 mol / L sulfuric acid 0.5 mL was added, and the reaction was performed at 38 to 42 ° C for 16 hours. Extraction was performed in 3 mL of ethyl acetate (60 minutes of shaking), and after drying over anhydrous sodium sulfate, analysis was performed by HPLC. 0035 HPLC uses LC-10AS (Shimadzu Corporation), UV-VIS detector uses SPD-10AV (Shimadzu Corporation), and the column system uses Senshupak Silca-1100 4.6 mm × length 100 mm (column temperature 35 ° C), the mobile phase was a mixed solution of ethyl acetate, hexane, acetic acid, and water (60: 40: 5: 0.05), and the detection was performed at a wavelength of 495 nm at a flow rate of 1.5 mL / min. 4. Analysis of dextrin (1) Quantitative method Add 250 μL of 1N-NaOH aqueous solution and 0.5M of PMP (3-methyl-1-phenyl-5-pyrazole) to 1.5 mL of the sample and the standard solution of each concentration. 500 μL of a porolinone) -methanol solution was heated at 70 ° C. for 30 minutes. The obtained solution was neutralized with 250 μL of a 1N-HCl aqueous solution, 5 mL of chloroform was added for distribution, and the aqueous layer was used as a measurement sample. Using high performance liquid chromatography mass spectrometry, the measurement sample obtained by the above operation was measured under the following conditions. Analysis conditions • HPLC device: Model ACQUITY UPLC, manufactured by Waters • MS device: Model SYNAPT G2-S HDMS, manufactured by Waters • Ionization: ESI • Mass range: m / z 100-2500 • Column: Model Unison UK-C18 UP (2.0 × 100 mm, 3 μm), manufactured by Imtakt. Mobile phase: Liquid E: 0.05% formic acid aqueous solution, Liquid F: acetonitrile (% B = 15 → 90) • Flow rate: 0.6 mL / min • Injection volume: 1 μL (2) dextrose equivalent accurately weighed 2.5 g of the sample, and dissolved in water to make 200 mL. Weigh 10 mL of this liquid accurately, add 10 mL of 0.04 mol / L iodine solution and 15 mL of 0.04 mol / L sodium hydroxide solution, and place in a dark place for 20 minutes. Next, 5 mL of 2 mol / L hydrochloric acid was added and mixed, and then titrated with a 0.04 mol / L sodium thiosulfate solution. If the liquid turns slightly yellow near the end of the titration, add 2 drops of starch indicator to continue the titration, and take the time point when the color of the liquid disappears as the end point of the titration. In addition, a blank test was performed. The dextrose equivalent (DE) was obtained by the following formula. DE = (p-q) × f × 3.602 / (1/1000) / (200/10) / {r × (100-s) × 100} × 100 [where p represents the titration value (mL), q Represents blank value (mL), f represents the factor value of sodium thiosulfate solution, r represents the weighing amount of the sample (mg), s represents the moisture value of the sample (%)] 5. The measurement of pH value will be tested A sample of 6 g was uniformly dissolved in 350 mL of water at 20 ° C, and the temperature was measured at 20 ° C using a pH meter (HORIBA compact pH meter, manufactured by Horiba, Ltd.). Next, the pH value immediately after the reduction drink was prepared, and the pH value after the reduction drink was stored at 55 ° C. for 24 hours, and the difference between the pH values before and after storage were determined according to the following formula. ΔpH value = (pH of the reduced beverage after storage at 55 ° C for 24 hours)-(pH of the reduced beverage before storage) Manufacturing Example 1 Production of Green Tea Extract Composition A The raw tea leaves were picked at 90 ° C. Immersion in ion-exchanged water for 210 seconds, followed by filtering through a metal mesh, discarding the tea washing solution, and obtaining hot-water impregnated tea leaves (warm water treatment step). The amount of ion-exchanged water used was 28 based on the mass ratio of warm water to raw tea leaves. Next, the hot-water-impregnated tea leaves are subjected to a CTC (Crush, Tear, Curl) treatment, and dried to obtain dried tea leaves (CTC treatment step). The dried tea leaves were stirred and extracted in ion-exchanged water at 78 ° C for 10 minutes, and then filtered through a metal mesh to obtain a green tea extract I (extraction step). The amount of ion-exchanged water used was 120 based on the mass ratio of water to raw tea. Using a pen-type module (made by Asahi Kasei Chemical Co., Ltd., pore size 0.2 μm, material: polyvinylidene fluoride), the obtained green tea extract I was added at a gauge pressure of 100 kPa and a temperature of 25 ° C. Filter press to obtain green tea extract II (solid-liquid separation step). The obtained green tea extract II was concentrated by an evaporator (concentration step), and then dried by a spray dryer to obtain a powdery green tea extract composition A (drying step). Production Example 2 Production of Green Tea Extract Composition B In Production Example 1, the green tea extract I obtained in the extraction step was placed in a stainless steel container, ion-exchanged water was added thereto, and the solid matter concentration became 3% by mass. The method was adjusted to add tannase KT-05 (manufactured by Kikkoman) at a concentration of 40 ppm with respect to the green tea extract under stirring conditions at 25 ° C and 150 r / min, and the enzyme reaction was terminated after 10 minutes. Next, the stainless steel container containing the enzyme reaction solution was immersed in a warming bath at 95 ° C and kept at 90 ° C for 10 minutes to completely inactivate the enzyme activity to obtain green tea extract I '(enzyme treatment step) In the same manner as in Example 1, a powdered green tea extract composition B was obtained. Production Example 3 Production of Green Tea Extract Composition C In Production Example 2, the enzyme reaction time of the enzyme treatment was changed to 12 minutes, and as a solid-liquid separation step, no pressure filtration was performed, and centrifuged at 5500 rpm for 2 min. A green tea extract composition C was obtained in the same manner as in Production Example 1 except for separation. Production Example 4 Production of Green Tea Extract Composition D In Production Example 2, a green tea extraction composition D was obtained by the same method as in Production Example 1 except for the solid-liquid separation step. Production Example 5 Production of Green Tea Extract Composition E The picked raw tea leaves were subjected to CTC (Crush, Tear, Curl) treatment and dried to obtain dried tea leaves (CTC treatment step). The dried tea leaves were stirred and extracted in ion-exchanged water at 78 ° C for 10 minutes, and then filtered through a metal mesh to obtain a green tea extract (extraction step). The amount of ion-exchanged water used was 120 based on the mass ratio of water to raw tea. The pen-shaped module (made by Asahi Kasei Chemical Co., Ltd., pore size 0.2 μm, material: polyvinylidene fluoride) was used as a precision filter module. The obtained green tea extract was pressurized at a gauge pressure of 100 kPa and a temperature of 25 ° C. Filtration yielded green tea extract III (solid-liquid separation step). Based on 1000 g of the obtained green tea extract III (the content of tea solids is 4.4% by mass), 50 g of gentian oligosaccharide # 450P (manufactured by Nippon Food Chemical Co., Ltd.) and 2 g of sodium ascorbate were added, and mixed and dissolved. Concentration was performed with an evaporator (concentration step), and then it was dried with a spray dryer to obtain powdery green tea extract composition E (drying step). In Examples 1 to 5 and Comparative Examples 1 and 2, the green tea extract compositions obtained in Production Examples 1 to 5 were mixed based on the formulation table shown in Table 1 and packaged in a strip shape to obtain instant powdered tea. The solid content of the obtained instant powder tea was 96% by mass. The evaluation results of the obtained instant powder tea are shown in Table 1. [Table 1] As can be seen from Table 1, by containing specific polyphenols, lipids, ascorbic acid or its salt, and gallic acid, and controlling the amount of polyphenols and the mass ratio of lipid to gallic acid to a specific range In addition, instant powder tea with suppressed physical property changes (time-dependent changes in pH) during long-term heat preservation in a reduced state by injecting hot water or the like can be obtained.