Tea-containing beverage

Abstract

To provide a tea-containing beverage curbed in brightness change when stored at room temperature and a production method thereof.SOLUTION: A tea-containing beverage including tea extract contains more than 0.03 mass% of the tea extract based on a solid basis relative to the whole tea-containing beverage and 0.05 mass% or more and 15 mass% or less of honey.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a tea-based beverage and a method for producing the same. [Background technology]

[0002] Black tea beverages are popular as beverages of choice, and many different types are enjoyed, including milk tea, lemon tea, and straight tea. In particular, many of these black tea beverages are in circulation as packaged black tea beverages that can be stored at room temperature for long periods and are packed in containers such as paper bottles, plastic bottles, cans, etc. Here, it has been known that straight tea (hereinafter also referred to as "straight black tea beverage") has a problem in that the original brightness of black tea decreases when stored at room temperature for a long period of time, causing the beverage to appear dark.

[0003] Conventionally, an antioxidant such as ascorbic acid has been used to suppress the change in brightness (see paragraph 0036 of Patent Document 1). However, when a black tea beverage containing ascorbic acid is stored at room temperature for a long period of time, although the change in brightness can be suppressed to a certain extent, there is a problem that the acidity of the black tea beverage gradually increases and the flavor deteriorates.

[0004] Incidentally, Patent Document 1 discloses that by adding a specific amount of honey to non-polymer catechins and controlling their quantitative ratio and pH within a specific range, it is possible to obtain a packaged beverage that suppresses color change during storage and has a high residual rate of non-polymer catechins, even if the content of non-polymer catechins is relatively high. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2016-54656 A Summary of the Invention [Problem to be solved by the invention]

[0006] In view of the above-mentioned prior art, an object of the present invention is to provide a black tea-containing beverage which is suppressed in change in brightness when stored at room temperature, and a method for producing the same. In particular, in a preferred embodiment of the present invention, an object is to provide a black tea-containing beverage that does not contain an antioxidant and that suppresses change in brightness when stored at room temperature, and a method for producing the same. [Means for solving the problem]

[0007] [1] The present invention solves the above-mentioned problems by providing a black tea-containing beverage containing a black tea extract, The black tea extract is contained in an amount of more than 0.03% by mass in terms of solid content relative to the entire black tea-containing beverage, This is a black tea beverage containing between 0.05% and 15% by mass of honey.

[0008] According to the present invention, by adding a specific amount of honey to a black tea beverage containing a black tea extract obtained from a specific amount of black tea leaves, it is possible to obtain a black tea beverage in which change in brightness when stored at room temperature is suppressed.

[0009] Here, the change in brightness of a black tea-containing beverage during storage at room temperature has been a problem that occurs particularly notably in straight-type black tea-containing beverages. Therefore, [2] a preferred embodiment of the present invention is the black tea beverage described in [1], in which the black tea beverage is a straight type black tea beverage.

[0010] [3] A preferred embodiment of the present invention is a tea-containing beverage according to [1] or [2], which is substantially free of antioxidants. According to a preferred embodiment of the present invention, by adding a specific amount of honey to a black tea beverage containing a black tea extract obtained from a specific amount of black tea leaves, it is possible to obtain a black tea beverage that suppresses change in brightness when stored at room temperature. Because the black tea-containing beverage of the present invention does not require the incorporation of an antioxidant, it can be stored for long periods of time under room temperature conditions while suppressing deterioration in appearance, such as the occurrence of floating matter, that can occur due to the use of an antioxidant.

[0011] [4] A preferred embodiment of the present invention is a black tea beverage described in any one of [1] to [3], wherein the black tea extract is present in an amount of 0.06% by mass or more and 0.29% by mass or less in terms of solid content relative to the total black tea beverage. According to a preferred embodiment of the present invention, by adding a specific amount of honey to a black tea beverage containing a black tea extract obtained from a specific amount of black tea leaves, it is possible to obtain a black tea beverage that suppresses change in brightness when stored at room temperature.

[0012] Here, the change in brightness of a black tea-containing beverage is a problem that occurs particularly noticeably when the black tea-containing beverage is stored at room temperature. Therefore, [5] a preferred embodiment of the present invention is a black tea-containing beverage as described in any one of [1] to [4], which is storable at room temperature and has an L value of 35 or less immediately after sterilization. According to a preferred embodiment of the present invention, by adding a specific amount of honey to a black tea beverage containing a black tea extract obtained from a specific amount of black tea leaves, it is possible to obtain a black tea beverage that suppresses change in brightness when stored at room temperature.

[0013] The present invention also provides a method for producing a black tea beverage containing a black tea extract, comprising the steps of: The method for producing a black tea-containing beverage also includes a mixing step of mixing ingredients so that the black tea extract contains more than 0.03 mass% of the black tea extract in terms of solid content relative to the entire black tea-containing beverage, and the honey contains 0.05 mass% or more and 15 mass% or less.

[0014] The present invention also provides a method for suppressing a change in brightness of a black tea-containing beverage containing a black tea extract, comprising the steps of: The method also includes a mixing step of mixing ingredients so that the black tea extract contains more than 0.03 mass% of the black tea extract in terms of solid content relative to the entire black tea beverage, and the honey contains 0.05 mass% or more and 15 mass% or less. Effect of the Invention

[0015] According to the present invention, it is possible to provide a black tea-containing beverage in which the change in brightness when stored at room temperature is suppressed. [Brief description of the drawings]

[0016] [Figure 1] FIG. 2 shows the test results for Test Example 2, where the amount of black tea extract relative to the total amount of black tea beverage (calculated as solid content) was 0.03 mass% (Example: black tea beverage containing honey, Reference Example: black tea beverage containing liquid sugar). [Diagram 2] Test Example 2: A graph showing test results when the amount of black tea extract (converted into solid content) relative to the total amount of black tea-containing beverage was 0.15 mass % (Example: black tea-containing beverage containing honey, Reference Example: black tea-containing beverage containing liquid sugar). [Diagram 3] Test Example 2: A graph showing test results when the amount of black tea extract (converted into solid content) relative to the total amount of black tea-containing beverage was 0.29 mass % (Example: black tea-containing beverage containing honey, Reference Example: black tea-containing beverage containing liquid sugar). [Figure 4] Test Example 2: A graph showing test results when the amount of black tea extract (converted into solid content) relative to the total amount of black tea-containing beverage was 0.58 mass % (Example: black tea-containing beverage containing honey, Reference Example: black tea-containing beverage containing liquid sugar). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] Hereinafter, the embodiments of the present invention will be described for the purpose of understanding the present invention. Note that the following embodiments are examples of the present invention, and can be modified as appropriate within the scope of the claims. In addition, in this specification, the symbol "to" indicating a range of values ​​includes the values ​​before and after it as the lower limit and upper limit.

[0018] <Tea drinks> The black tea-containing beverage of the present invention contains a black tea extract in an amount of more than 0.03% by mass calculated as solid content based on the total black tea-containing beverage.

[0019] The black tea-containing beverage of the present invention is characterized by containing from 0.05% by mass to 15% by mass of honey.

[0020] According to the present invention, by adding a specific amount of honey to a black tea beverage containing a black tea extract obtained from a specific amount of black tea solids, it is possible to obtain a black tea beverage in which change in brightness when stored at room temperature is suppressed. Here, "room temperature" in the present invention refers to a temperature range of 5 to 35°C.

[0021] In this specification, "black tea-containing beverage" refers to the entire beverage produced. In the description of the mass content (concentration) and physical properties of each component in this specification, "the entire black tea-containing beverage" refers to the entire edible portion and does not include the container, unless otherwise specified.

[0022] The black tea-containing beverage of the present invention can be widely applied to soft drinks, beverages containing fruit juice, fruit beverages, and milk beverages. In this specification, "soft drinks" refers to beverages containing less than 1 volume percent of alcoholic beverages, excluding lactic acid bacteria beverages, milk, and dairy products, "beverages containing fruit juice" refers to beverages containing 10% or more of fruit juice, "fruit beverages" refers to beverages containing 100% or more of fruit juice, and "milk beverages" refers to beverages containing 3% or more of milk solids.

[0023] The water content of the black tea beverage of the present invention is preferably 40% by mass or more, more preferably 60% by mass or more, more preferably 80% by mass or more, more preferably 90% by mass or more, and more preferably 95% by mass or more of the total black tea beverage.

[0024] There is no particular limit to the type of black tea beverage, and it may be milk tea, lemon tea, or straight tea. As shown in the examples below, straight tea (hereinafter also referred to as "straight type black tea beverage") causes a particularly noticeable change in the brightness of black tea. Therefore, the present invention is particularly preferably a straight-type black tea beverage.

[0025] The black tea-containing beverage of the present invention can be in the form of a bottled beverage. The container is not particularly limited and may be any of a paper container, a plastic bottle, a glass bottle, and a can.

[0026] The capacity of the container is also not particularly limited. The capacity of the container is preferably 30 mL or more, more preferably 100 mL or more. In addition, the capacity of the container is preferably 2000 mL or less, more preferably 1600 mL or less, and more preferably 600 mL or less.

[0027] Furthermore, the L value (hereinafter also referred to as L1 value) of the black tea-containing beverage of the present invention immediately after sterilization is preferably 15 or more, more preferably 20 or more, more preferably 25 or more, preferably 28 or more. Furthermore, the L value (L1 value) of the black tea-containing beverage of the present invention immediately after sterilization is preferably 38 or less, more preferably 35 or less, and more preferably 33 or less.

[0028] The L1 value of the black tea-containing beverage of the present invention can be adjusted by adding additives or by appropriately changing the concentration of the black tea extract described below.

[0029] The black tea-containing beverage of the present invention preferably has an L value (hereinafter also referred to as L2 value) after storage at 37°C for 330 days of 10 or more, more preferably 12 or more, more preferably 15 or more, preferably 17 or more. Furthermore, the L2 value of the black tea-containing beverage of the present invention is preferably 30 or less, more preferably 25 or less, more preferably 20 or less, more preferably 18 or less.

[0030] Furthermore, for the black tea beverage of the present invention, the change in L value (L1) immediately after sterilization and the L value (L2 value) after storage at 37°C for 330 days is preferably 10 or more, more preferably 12 or more, more preferably 13 or more, and preferably 14 or more. Furthermore, for the black tea beverage of the present invention, the change in L value (L1) immediately after sterilization and the L value (L2 value) after storage at 37°C for 330 days is preferably 30 or less, more preferably 25 or less, more preferably 20 or less, more preferably 18 or less, more preferably 17 or less, and more preferably 15 or less.

[0031] Here, the L value of a tea-containing beverage can be a value related to brightness measured using a spectrophotometer / color difference meter PF7000 (Nippon Denshoku Industries Co., Ltd., FMVA1603GP).

[0032] The preferred forms of each component contained in the black tea-containing beverage of the present invention will now be described.

[0033] [Black tea extract / black tea solids] As used herein, "black tea solids" refers to solid components contained in an extract (black tea extract) obtained by subjecting black tea leaves to tea liquor extraction treatment and / or dissolution treatment. When the black tea extract is liquid, the amount of black tea solids can be calculated by multiplying the refractometer measurement value (Bx value) when the liquid is at 20° C. by the volume of the liquid (g). When the black tea extract is solid, the amount of black tea solids can be calculated by multiplying the refractometer value (Bx value) when the aqueous solution obtained by dissolving the solid in water is at 20° C. by the volume of the aqueous solution (g). As the refractometer, for example, the RX-5000i-Plus manufactured by ATAGO can be used.

[0034] In the present invention, additives may be added to the black tea solids and the black tea may be in the form of granules or tablets.

[0035] Here, black tea extraction can use black tea leaves that are generally used in black tea beverages. Examples of black tea leaves that can be used include black tea leaves made from tea leaves obtained from the Chinese species (var. sinensis) or Assam species (var. assamica) of Camellia sinensis, which is an evergreen tree belonging to the genus Camellia and the family Theaceae, or from hybrids thereof, and processed through a fermentation process.

[0036] Furthermore, "black tea extract" refers to components derived from black tea leaves that are obtained by subjecting black tea leaves to tea liquor extraction treatment and / or dissolution treatment. Here, in one embodiment, the black tea extract itself may correspond to the "black tea-containing beverage."

[0037] Examples of "black tea extract" include black tea extract itself, a concentrate obtained by concentrating black tea extract, and a freeze-dried product obtained by freeze-drying black tea extract and / or black tea concentrate. Here, in preparing the "black tea extract", one or more of various known techniques such as solid-liquid separation, activated carbon treatment, enzyme treatment and the like may be appropriately selected and carried out.

[0038] The black tea beverage of the present invention contains black tea extract in solid content equivalent of 0.03% by mass or more, preferably 0.06% by mass or more, and more preferably 0.07% by mass or more, based on the total black tea beverage. Furthermore, the black tea beverage of the present invention contains black tea extract in an amount calculated as solid content of the entire black tea beverage of 1% by mass or less, preferably 0.6% by mass or less, more preferably 0.4% by mass or less, and more preferably 0.29% by mass or less.

[0039] [Honey] "Honey" refers to a natural sweet substance that is collected by honeybees from the nectar of plants, stored in honeycombs, and matured (see "Implementation Guidelines for Honey Quality Labeling Standards").

[0040] In the present invention, honey, refined honey, sweetened honey, honeycomb honey, honey containing honeycomb honey, etc. can be preferably used. Also, it is possible to use sugars other than honey in combination.

[0041] The honey content in the black tea beverage of the present invention is 0.05% by mass or more, more preferably 0.1% by mass or more, more preferably 0.5% by mass or more, more preferably 1% by mass or more, more preferably 2% by mass or more, and more preferably 3% by mass or more. In addition, the honey content is 15% by mass or less, more preferably 13% by mass or less, more preferably 10% by mass or less, more preferably 8% by mass or less, more preferably 7% by mass or less, more preferably 6% by mass or less, and even more preferably 5% by mass or less.

[0042] According to the present invention, by adding a specific amount of honey to a black tea beverage having a specific concentration of black tea solids, it is possible to obtain a black tea beverage in which the change in brightness when stored at room temperature is suppressed.

[0043] [Other ingredients] According to the present invention, by adding a specific amount of honey to a black tea beverage having a specific concentration of black tea solids, it is possible to obtain a black tea beverage in which the change in brightness when stored at room temperature is suppressed. Therefore, there is no need to add a separate antioxidant, and it is possible to produce a black tea-containing beverage that is substantially free of antioxidants.

[0044] In this specification, the phrase "substantially free of antioxidants" means that antioxidants may be contained to such an extent that they do not exert their antioxidant effect.

[0045] More specifically, the content of the antioxidant in the black tea-containing beverage of the present invention is more preferably 0.1% by mass or less, more preferably 0.05% by mass or less, and more preferably 0.001% by mass or less. In particular, it is preferable that the black tea-containing beverage of the present invention does not contain any antioxidant.

[0046] Here, the antioxidant is not particularly limited, but examples thereof include ascorbic acid, tocopherol, cysteine ​​hydrochloride, and the like.

[0047] Furthermore, since the black tea beverage of the present invention does not require the incorporation of an antioxidant, it can be stored for long periods of time under room temperature conditions while suppressing deterioration in appearance, such as the occurrence of floating matter, that can occur due to the use of an antioxidant.

[0048] <Production method of black tea beverage> The present invention relates to a method for producing a black tea beverage comprising a black tea extract, the method comprising the steps of: The method for producing a black tea-containing beverage also includes a mixing step of mixing ingredients so that the black tea extract contains more than 0.03 mass% of the black tea extract in terms of solid content relative to the entire black tea-containing beverage, and the honey contains 0.05 mass% or more and 15 mass% or less. To produce black tea-containing beverages, general beverage production techniques can be used as appropriate.

[0049] In the mixing step, honey is mixed into the resulting black tea-containing beverage so that the honey concentration is 0.05% by mass or more and 15% by mass or less.

[0050] In a preferred embodiment of the present invention, after the mixing step, the resulting mixture is heat sterilized as necessary (heat sterilization step).

[0051] The sterilization method may be an indirect heating method such as batch sterilization or plate sterilization, or a direct heating method such as injection sterilization or infusion sterilization. Sterilization conditions can be appropriately set depending on the characteristics of the mixed liquid, the sterilizer (sterilization method) and container used, etc. For example, in the case of UHT sterilization, the conditions are 120 to 150°C for about 1 to 120 seconds, preferably 130 to 145°C for about 2 to 30 seconds. In the case of retort sterilization, the conditions are 110 to 130°C for about 10 to 30 minutes, preferably 120 to 125°C for about 10 to 20 minutes.

[0052] After the mixing step, additional steps such as dilution and concentration may be carried out before a black tea-containing beverage is obtained. The obtained black tea beverage is typically filled into a container to produce a packaged black tea beverage. Examples of the container include a can, a PET bottle, a plastic cup, a glass bottle, and a paper carton. In particular, it is preferable to aseptically fill the black tea beverage into a container that can be distributed at room temperature to produce a packaged black tea beverage that can be stored at room temperature. The mixed liquid that has not been subjected to the heat sterilization step may be filled into a container and heat sterilized by retort sterilization to produce a bottled milk-containing beverage.

[0053] The above description of the tea-containing beverage can be applied to preferred embodiments of the invention relating to the method for producing a tea-containing beverage.

[0054] <Method for suppressing changes in brightness of tea-containing beverages> The present invention also provides a method for suppressing a change in brightness of a black tea-containing beverage containing a black tea extract, comprising the steps of: The method also includes a mixing step of mixing ingredients so that the black tea extract contains more than 0.03 mass% of the black tea extract in terms of solid content relative to the entire black tea beverage, and the honey contains 0.05 mass% or more and 15 mass% or less.

[0055] The above description of the tea-containing beverage can be applied to preferred embodiments of the invention relating to the method for suppressing a change in lightness of a tea-containing beverage. EXAMPLES

[0056] <Test Example 1> (1) Purpose In Test Example 1, the change in brightness of the black tea-containing beverage immediately after preparation and after a storage test was confirmed.

[0057] (2) Sample preparation (2-1) Formulation of tea-containing beverages First, the recipes for the black tea-containing beverages used in Samples 1 to 4 are shown in Table 1.

[0058] [Table 1]

[0059] (2-2) Manufacturing method for black tea beverages Warm water was added to commercially available black tea leaves (Ekaterra) to carry out black tea liquid extraction processing. After that, solid-liquid separation was performed, and the filtrate was cooled to 10°C to obtain a black tea extract. The obtained black tea extract was mixed with the ingredients shown in Table 1 so that the black tea solid content relative to the total black tea beverage was 0.15 mass % to obtain a black tea beverage. The black tea-containing beverage was then sterilized at 140° C. for 25 minutes to obtain samples 1 to 4.

[0060] (3) Preservation test and test contents Samples 1 to 4 were subjected to a heat treatment at 140° C. for 120 minutes to be subjected to forced deterioration. Here, the above heat treatment conditions correspond to storage conditions at 37° C. for 330 days.

[0061] (4) Measurement of brightness The brightness of samples 1 to 4 was measured using a spectrophotometer / color difference meter PF7000 (Nippon Denshoku Industries Co., Ltd., FMVA1603GP). Samples 1 to 4 were adjusted to 25°C, 10 mL was taken, placed in a glass cell, and measured using the device. Measurements were performed on samples 1 to 4 immediately after sterilization and after a storage test (equivalent to after storage at 37°C for 330 days).

[0062] (5) Results The L values ​​of each sample are shown in Table 2.

[0063] [Table 2]

[0064] A large L value means that the sample has a large lightness (brightness), and a small L value means that the sample has a small lightness. The L value immediately after sterilization (140°C, 25 minutes) is indicated as L1, and the L value after the storage test (140°C, 120 minutes) is indicated as L2. ΔL is the absolute value of L2-L1, and a small ΔL value means that the change in L value after the storage test is smaller than that immediately after sterilization (small change in lightness).

[0065] As a result of this test, sample 2, a black tea beverage to which honey was added, had a ΔL value of 14.18, the same as sample 1. On the other hand, the ΔL values ​​of Samples 3 and 4 were larger than those of Samples 1 and 2, being 17.01 and 18.84, respectively.

[0066] As a result of this test, it was found that sample 2, which was black tea with honey added, showed little change in brightness after the storage test. In other words, it was found that by adding a specific amount of honey to a black tea beverage containing a specific amount of black tea solids, it is possible to obtain a black tea beverage in which change in brightness when stored at room temperature is suppressed.

[0067] In addition, the L1 values ​​immediately after sterilization were 29.96 for sample 1, 32.16 for sample 2, 38.45 for sample 3, and 38.54 for sample 4. It was found that samples 1 and 2, which had small ΔL values, both had relatively small L1 values, while samples 3 and 6, which had large ΔL values, had relatively large L1 values. Considering the above results, it can be seen that in black tea-containing beverages, the ΔL value can be reduced by adjusting the L1 value to a smaller value. From the above, it was found that by adjusting the L1 value of the black tea sample to less than 38, more preferably 35 or less, it is possible to suppress the change in brightness of a black tea-containing beverage after long-term storage. Furthermore, in subsequent tests, it was found that black tea samples with an L1 value (brightness immediately after sterilization) of 35 or less could be evaluated as having excellent inhibitory effect on the change in brightness of black tea-containing beverages after long-term storage.

[0068] <Test Example 2> (1) Purpose In Test Example 2, the relationship between the black tea solids content and the honey content was examined.

[0069] (2) Sample preparation - Recipe for tea-containing beverages / Manufacturing method for tea-containing beverages Black tea beverages were produced in the same manner as in Test Example 1 (Example: honey-containing black tea beverage, Reference Example: liquid sugar-containing black tea beverage). Here, in this test example, samples were prepared in which the black tea solids content relative to the total black tea-containing beverage was varied as shown in Figs. 1 to 4. Additionally, samples were prepared in which the contents of honey (Example) or liquid sugar (Reference Example) in the black tea-containing beverage were 0.1, 1, 5, and 10% by mass (see the horizontal axis in Figs. 1 to 4).

[0070] (3) Test Contents The brightness of the samples immediately after sterilization was measured using a spectrophotometer / color difference meter PF7000 (Nippon Denshoku Industries Co., Ltd., FMVA1603GP).

[0071] (4) Results and discussion Table 3 and FIGS. 1 to 4 show the measurement results of the L value. As mentioned above, black tea samples with an L1 value (brightness immediately after sterilization) of 35 or less were evaluated as black tea-containing beverages with excellent suppression of changes in brightness after long-term storage.

[0072] [Table 3]

[0073] As can be seen from FIG. 1, when the black tea solids content was 0.03 mass%, the L1 value exceeded 35 in all samples.

[0074] As can be seen from Figure 2, when the black tea solids content was 0.15% by mass, the L1 value was 35 or less in all cases where the honey content was 0.1, 1, 5, and 10% by mass.

[0075] As can be seen from Figure 3, when the black tea solids content was 0.29% by mass, the L1 value was 35 or less in all cases where the honey content was 0.1, 1, 5, and 10% by mass.

[0076] As can be seen from Figure 4, when the black tea solids content was 0.58% by mass, the L1 value was 35 or less in all cases where the honey content was 0.1, 1, 5, and 10% by mass.

[0077] From the above, it was found that by adding 0.1 to 10 mass% honey to a black tea beverage containing more than 0.03 mass% black tea extract in solid content equivalent to the entire black tea beverage, it is possible to obtain a black tea beverage with reduced change in brightness when stored at room temperature.

Claims

1. A black tea beverage comprising a black tea extract, The black tea extract is contained in an amount of more than 0.03% by mass in terms of solid content based on the total black tea-containing beverage, A black tea beverage containing 0.05% by mass or more and 15% by mass or less of honey.

2. The black tea beverage according to claim 1, wherein the black tea beverage is a straight black tea beverage.

3. 3. The tea-containing beverage according to claim 1 or 2, which is substantially free of antioxidants.

4. 3. The black tea beverage according to claim 1, wherein the black tea extract is present in an amount of 0.06% by mass or more and 0.29% by mass or less in terms of solid content based on the total black tea beverage.

5. It can be stored at room temperature, 3. A black tea beverage according to claim 1 or 2, which has an L value of 35 or less immediately after sterilization.

6. A method for producing a black tea beverage containing a black tea extract, comprising: The method for producing a black tea-containing beverage includes a mixing step of mixing ingredients so that the black tea extract contains more than 0.03 mass% of the black tea extract in terms of solid content relative to the entire black tea-containing beverage, and the honey contains 0.05 mass% or more and 15 mass% or less.

7. A method for suppressing a change in brightness of a tea-containing beverage containing a black tea extract, comprising: The method for suppressing a change in brightness of a black tea-containing beverage includes a mixing step of mixing ingredients so that the black tea extract contains more than 0.03 mass% of the black tea extract in terms of solid content relative to the entire black tea-containing beverage, and the honey contains 0.05 mass% or more and 15 mass% or less.

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