Method for producing roasted tea beverage having coffee-like flavor, and roasted tea

Abstract

To provide roasted tea beverage of a new type having coffee-like flavor, not exceeding a recommended intake of caffeine of 400 mg even when drinking three cups a day and obtaining milk coffee-like flavor by adding milk thereto and a method for producing the same, and roasted tea obtained in the production process.SOLUTION: The method for producing the roasted tea beverage having coffee-like flavor includes the steps of: roasting two kinds of teas selected from first roasted tea satisfying predetermined component contents, first stem tea, first and second Tencha stem tea and autumn leaf stem tea inherently as raw tea leaves of low-caffeine; blending roasted tea leaves of roasted raw tea leaves at predetermined ratios to prepare mixed roasted tea leaves; and putting roasted tea leaves of the blended mixture into a filter and pouring hot water thereinto to subject it to dripping extraction, to thereby produce an extracted liquid having a caffeine concentration of 1.10 mg / ml or less as roasted tea beverage having coffee-like flavor; the roasted tea of the blended mixture can be roasted tea used for making the roasted tea beverage having coffee-like flavor.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing a roasted tea beverage having a coffee-like flavor and aroma, Hojicha before boiling This is regarding. [Background technology]

[0002] In Japan, the consumption of coffee (regular coffee and instant coffee combined) is 470,213t (All Japan Coffee Association statistical data, 2018), which is about 5.4 times the consumption of green tea, 86,672t (FY2019 Tea Related Data, Japan Tea Association, 2019), although the statistics were taken in different years. From the perspective of increasing green tea consumption, we have examined the reasons why coffee is consumed in greater quantities than green tea as follows.

[0003] (1) The brewing method for regular coffee is drip brewing using a paper filter, which is just as laborious as the green tea brewing method using a teapot, so the laborious brewing method is not the cause. (2) According to the Standard Tables of Food Composition in Japan, 2015, 7th Edition (from the Ministry of Education, Culture, Sports, Science and Technology website), the caffeine content is 0.06g / 10g / 150ml / hot water for coffee, 0.16g / 10g / 60ml / 60℃ / 2.5min for gyokuro, 3.2g / powder for matcha, and 0.02g / 10g / 430ml / 90℃ / 1min for sencha. Some types of green tea contain more caffeine than coffee, so it cannot be said that the caffeine content is the reason for the suppression of green tea consumption. (3) Coffee has a highly palatable rich flavor, sourness, and aroma, while green teas such as gyokuro and matcha have a rich umami flavor and mellowness, but to date there has been no roasted tea that appeals to its rich flavor, sourness, and aroma. (4) As people increasingly eat bread for breakfast, there is high demand for coffee and mild coffee made with milk as a beverage to go with it, while the aroma of green tea goes well with rice, there is no green tea that is rich and fragrant and goes well with bread, even when milk is added. From these considerations, focusing on (3) and (4) above, it was thought that developing a green tea with a rich, fragrant flavor like coffee would be a promising way to increase demand for green tea.

[0004] So far, there has been no manufacturing technology for roasted tea leaves with a coffee-like flavor as the main objective in the technical field of green tea and its manufacturing method, but as a technology related to low caffeine that seeks to achieve the aroma of green tea beverages, Patent Document 1 discloses a "packaged roasted tea beverage" that has a prominent roasted aroma and a light taste while having a rich, astringent flavor. This roasted tea beverage uses tea leaves that have been reduced in caffeine using a hot water shower so that the caffeine concentration is less than 90 ppm, and has a non-reducing sugar / reducing sugar ratio of 5 to 15, a gallic acid concentration of 20 to 80 ppm, and a pH in the range of 5.5 to 6.3. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2011-155878 A

[0006] According to the "Q&A on excessive intake of caffeine in food" posted on the Ministry of Health, Labor and Welfare website and the "Caution regarding caffeine intake in each country" in the "Excessive intake of caffeine" posted on the Ministry of Agriculture, Forestry and Fisheries website, Health Canada, the US Department of Health and Human Services (DHHS) and the US Department of Agriculture (USDA), and the European Food Safety Authority (EFSA) recommend a maximum daily intake of caffeine for adults of 400 mg. Therefore, the present inventors used the maximum daily intake of caffeine as a guideline and thought that developing roasted green tea with a coffee-like aroma and flavor, in which the caffeine content is controlled to a maximum of about 400 mg even if three cups are drunk per day, would contribute to increasing the consumption of green tea. Summary of the Invention [Problem to be solved by the invention]

[0007] The inventors have rarely experienced in numerous heating experiments that high-grade sencha tea with a high total nitrogen content can be roasted for a long time at a low temperature and extracted to a rich taste, resulting in a sour taste, roasted aroma, and full-bodied taste like dark roasted coffee. In addition, the inventors have rarely experienced in numerous heating experiments that autumn bancha stem tea can be roasted for a long time at a low temperature and extracted to a rich taste, resulting in a flavor similar to that of lightly roasted coffee beans. Through such experiences, it was thought that if a coffee-like flavor could be brought out in roasted tea, the demand for green tea could be expected to increase in the midst of the increasing demand for coffee. Therefore, by utilizing these experiences, it was decided to investigate a method for producing a roasted tea beverage that exhibits a coffee-like flavor by combining tea varieties.

[0008] In developing such a roasted tea beverage and roasted tea before hot water extraction, the objective was to use green tea as a raw material, perform drip extraction using a filter such as a paper filter in the same way as coffee is brewed, and produce a roasted tea beverage and manufacturing method thereof that controls caffeine to about the recommended level, has a rich flavor with little bitterness and astringency, a roasted aroma and a mild acidity similar to coffee, and when milk is added, produces a coffee milk-like flavor with a mild milky flavor. Furthermore, with the development of the roasted tea beverage and its manufacturing method, roasted tea before extraction with hot water can also be obtained at the same time. As mentioned above, the caffeine content is based on the guideline set by health organizations in major countries around the world that "400 mg / day for healthy adults" is the daily recommended intake amount. Based on this, we set the maximum daily intake amount as the standard, and set the caffeine content per cup at approximately 133 mg, which is the range in which drinking three cups of the roasted tea of ​​the present invention per day will result in a caffeine intake of approximately 400 mg. We also considered an upper limit of approximately 1.10 mg / ml, which is the caffeine concentration divided by 120 ml, the maximum liquid volume after extraction of standard roasted tea.

[0009] In other words, the development conditions for a roasted tea beverage with a coffee-like aroma were set as follows: the main objective was to develop a roasted tea beverage as a green tea beverage that could be consumed daily in place of coffee, with the following development conditions aimed for: (A) the caffeine concentration per cup being a maximum of approximately 1.10 mg / ml, so that the caffeine intake when drinking three cups would be a maximum of approximately 400 mg; (B) the roasted tea beverage should be made from green tea, have a rich coffee-like aroma and flavor, a roasted roasted aroma and mild acidity, and have little of the bitterness and astringency that is characteristic of green tea; (C) with the assumption that roasted tea will be brewed at home, in the testing stage it should be a roasted tea beverage with a coffee-like aroma and flavor when brewed using a drip extraction method using a paper filter or other filter; and (D) the roasted tea beverage should have a mild milky aroma and flavor when milk is added.

[0010] Considered from this perspective, the manufacturing method of roasted tea beverage disclosed in Patent Document 1 uses tea leaves that have been subjected to a low-caffeine process, and produces a roasted tea beverage by adjusting the contents of various components to a fixed ratio, which is likely to increase the manufacturing labor and production costs, and may not be cost-effective for use as a roasted tea beverage to be consumed regularly as a daily replacement for coffee, and in the first place, it is not aimed at producing roasted tea with a rich coffee-like aroma.

[0011] Therefore, the inventors decided to conduct research using the following methods, with the objective of providing a method for producing a roasted tea beverage having a coffee-like aroma and flavor that satisfies the above-mentioned conditions (A) to (D) while controlling the caffeine content to a specified value or below by combining a tea species that can obtain a rich aroma and flavor by roasting alone but has a relatively high caffeine content with a tea species that is naturally low in caffeine, and the roasted tea obtained by this method.

[0012] First, to confirm whether or not roasted tea has a coffee-like aroma, many types and qualities of green tea were cut into uniform grain sizes, roasted at low temperature for a long time, and the extract obtained by drip extraction was subjected to a sensory evaluation, which revealed that there are tea types and qualities that have a coffee-like aroma. Next, to select the tea type and quality, we selected tea types and qualities that have a coffee-like aroma in drip extraction, and tea types and qualities that have little bitterness and astringency even when extracted thickly. Furthermore, when considering the optimal roasting level, we experimented with different roasting times to find the roasting level that would bring out the most coffee-like aroma in drip extraction, and selected the drip extract through sensory evaluation and component analysis. In analyzing the extract, we analyzed the Brix, pH, caffeine content, and catechin content of the drip extract, and selected the extract with a coffee-like aroma. Regarding the method of blending roasted raw tea, we investigated the blending method and blend ratio that would suppress the caffeine concentration to approximately 1.10 mg / ml or less during drip extraction and bring out a coffee-like aroma and flavor. We also selected roasted tea that gives a mild milky flavor similar to coffee and milk when milk is added. [Means for solving the problem]

[0013] Among the methods for producing roasted tea beverages having a coffee-like flavor according to the present invention, which were obtained as a result of the above-mentioned research, the first production method is to produce first-grade sencha tea with a total nitrogen content of 5.4-0.2% or more, a tannin content of 12.5+0.2% or less, and a caffeine content of 3.1+0.2% or less, first-grade stem tea with a total nitrogen content of 4.3-0.2% or more, a tannin content of 10+0.2% or less, and a caffeine content of 2.8+0.2% or less, first-grade tencha stem tea with a caffeine content of 2.6+0.2% or less, and autumn-grade stem tea. The method is characterized in that the process comprises a roasting process in which two types of tea are roasted as raw teas to obtain roasted tea of ​​each raw tea, a first blending process in which the two types of roasted tea obtained through the roasting process are blended in a predetermined ratio to obtain a roasted tea mixture, and a first extraction process in which hot water is poured into the roasted tea mixture blended in the first blending process and extracted through a filter to obtain a roasted tea extract, and the obtained roasted tea extract has a caffeine concentration of 1.10 mg / ml or less and is produced as a roasted tea beverage having a coffee-like aroma and flavor.

[0014] In addition, among the methods for producing roasted tea beverages having a coffee-like aroma and flavor according to the present invention, the second production method comprises roasting two types of tea selected from first-grade sencha tea having a total nitrogen content of 5.4-0.2% or more, a tannin content of 12.5+0.2% or less, and a caffeine content of 3.1+0.2% or less, first-grade stem tea having a total nitrogen content of 4.3-0.2% or more, a tannin content of 10+0.2% or less, and a caffeine content of 2.8+0.2% or less, first-grade tencha stem tea having a caffeine content of 2.6+0.2% or less, and autumn-grade stem tea, as raw tea; The method is characterized in that the process involves a roasting process in which roasted tea from each of the raw teas is obtained, a second extraction process in which hot water is poured onto each of the two types of raw tea roasted in the roasting process and extracted through a filter to obtain a roasted tea extract from each of the raw teas, and a second blending process in which the roasted tea extracts from the two types of raw tea obtained in the second extraction process are blended in a predetermined ratio to obtain a mixed roasted tea extract, and the resulting mixed roasted tea extract with a caffeine concentration of 1.10 mg / ml or less is produced as a roasted tea beverage with a coffee-like aroma and flavor.

[0015] The first and second manufacturing methods differ in the order in which the two types of roasted tea raw materials obtained in the roasting process are mixed and blended as is in the first manufacturing method, and the resulting roasted tea mixture is extracted with hot water, while in the second manufacturing method, each is extracted with hot water to obtain a roasted tea extract from each raw tea, and then blended.However, research has confirmed that when the blend ratio of the roasted tea mixture and the blend ratio of the roasted tea extract mixture are made the same, the coffee-like aroma and flavor in the final roasted tea beverage will be about the same, and there is no difference in the essence of the invention.

[0016] Regarding the above-mentioned raw tea, the first-grade tea sencha is the first-grade tea sencha leaf, the first-grade tea stem tea is the stem tea obtained in the selection process of the first-grade tea, the first-grade tea 2nd-grade tea tencha stem tea is the stem tea obtained in the selection process of the first-grade tea and the second-grade tea tencha, and the Akiban tea stem tea is the stem tea of ​​the Akiban tea. Among these, the first-grade tea sencha and the first-grade tea stem tea were roasted alone and drip-extracted as roasted tea to give a coffee-like aroma and flavor, and the total nitrogen content, tannin content, and caffeine content were narrowed down to make the raw tea suitable for the present invention. Similarly, the first-grade tea 2nd-grade tea tencha stem tea was narrowed down to the caffeine content of the raw tea suitable for the present invention when roasted, and made into the raw tea suitable for the present invention. The Akiban tea stem tea was selected as one of the raw teas because of its inherent low caffeine content and the fact that an extract with a coffee-like aroma, richness, and sourness can be obtained when roasted. In other words, from these candidate raw teas, by appropriately combining a tea variety that has too high a caffeine content, and a tea variety with a low caffeine content, when the roasted tea obtained by roasting the tea alone is extracted with hot water, the roasted tea has the acidity, roasted aroma, and full-bodied flavor of dark roasted coffee, respectively, the roasted tea is able to obtain the roasted tea with the coffee-like aroma and flavor that is the objective of the present invention.

[0017] The roasted tea beverage produced by the production method of the present invention has a coffee-like flavor, i.e., a rich flavor, sourness, and savory taste, that is not found in conventional tea beverages, and can be consumed instead of coffee by consumers who drink coffee on a daily basis, thereby increasing the consumption of green tea. In particular, the roasted tea beverage produced by the production method of the present invention has a caffeine concentration of 1.10 mg / ml or less as an extract, and if the amount of extraction of one cup of roasted tea is 120 ml, the caffeine intake per cup is a maximum of 132 mg, so that even if you drink three cups a day, the caffeine intake will not exceed the recommended guideline of 400 mg, and you can drink it with peace of mind. Thus, the present invention provides a novel and useful roasted tea beverage by a completely new production method that has not been used in the past, in which tea varieties with high and low caffeine contents are roasted, blended, and extracted, or extracted and then blended, to obtain a roasted tea beverage with a coffee-like flavor.

[0018] In the method for producing a roasted tea beverage of the present invention, a cutting process is carried out prior to the roasting process in which each type of tea, which is the raw material tea, is cut to a length of 1 to 6 mm, and in the roasting process, the cut raw material tea is placed in a drum roaster, the roasting temperature is set to 210°C ± 20°C in terms of the drum iron plate temperature, and the roasting time is set to 12.5 to 20 minutes for first-purple tea sencha, 10 to 20 minutes for first-purple tea kukicha, 10 to 20 minutes for first-purple tea tencha kukicha, and 10 to 20 minutes for autumn-purple tea kukicha. It is said that As described below, experimental results showed that the method of producing a roasted tea beverage suitable for the present invention involves using raw materials cut to a length of about 3 mm, roasting the raw materials in a drum roaster at a predetermined temperature range as described above, and roasting for a time period appropriate for each type of raw tea, which is optimal for producing a roasted tea beverage with a coffee-like aroma and flavor.

[0019] In particular, in the first manufacturing method, in order to produce a roasted tea beverage having a good coffee-like flavor, To In the first blending process, the following two types of tea varieties are combined and roasted. IsSpecifically, the following combinations are suitable: (a) 50-70% by mass of roasted first-grade sencha tea, and (a-1) 50-30% by mass of roasted first-grade sencha tea, or (a-2) 50-30% by mass of roasted autumn-grade tea stem tea; (b) 60-80% by mass of roasted first-grade tea stem tea, and (b-1) 40-20% by mass of roasted first-grade tea, and (b-2) 40-20% by mass of roasted autumn-grade tea stem tea; (c) 70-90% by mass of roasted first-grade tea, and (2) 30-10% by mass of roasted autumn-grade tea stem tea. It is also possible to use a blend of first-grade roasted sencha tea and first-grade stem tea, but since the aroma and flavor of these tea varieties are similar, it is sufficient to use no more than 50% by mass of one tea variety, with the remainder being the other tea variety.

[0020] On the other hand, when the second manufacturing method is adopted, in order to produce a roasted tea beverage having a good coffee-like flavor, To In the second blending step, it is preferable that the roasted tea extracts of the two types of raw tea that have been subjected to the second extraction step be combined in the following blend. That is, the combinations are as follows: (a') 50-70% by mass of roasted tea extract of first-purity tea sencha, (a'-1) 50-30% by mass of roasted tea extract of first-purity tea and second-purity tea tencha stem tea, or (a'-2) 50-30% by mass of roasted tea extract of autumn-purity tea stem tea; (b') 60-80% by mass of roasted tea extract of first-purity tea stem tea, (b'-1) 40-20% by mass of roasted tea extract of first-purity tea and second-purity tea tencha stem tea, or (b'-2) 40-20% by mass of roasted tea extract of autumn-purity tea stem tea; or (c') 70-90% by mass of roasted tea extract of first-purity tea and second-purity tea tencha stem tea, and 30-10% by mass of roasted tea extract of autumn-purity tea stem tea. do It is also possible to blend the roasted tea extract from first-grade sencha tea and the roasted tea extract from first-grade stem tea to produce a roasted tea extract mixture for the same reasons as described above in the first production method.

[0021] In addition, in the case of small-scale production of the roasted tea beverage of the present invention, the filter used in the first extraction step or the second extraction step is suitably a paper filter or flannel filter for coffee extraction, or a stainless steel mesh filter having fine pores, and in the extraction, 150 ml of hot water at 80 to 100°C is dispensed for 10 g of the raw tea or a mixture thereof over a period of 3 minutes, and drip extraction with the hot water is performed to obtain a roasted tea beverage with a strong coffee-like aroma and flavor at a rate of about 120 ml. On the other hand, in the case of factory-scale production, for example, a suitable filter that can be placed at the bottom of a large extraction vessel may be used, and the raw tea or a mixture thereof may be packed in layers on top of the filter, and shower extraction may be performed with hot water, and conditions such as the ratio of the amount of roasted tea (or roasted tea mixture) and hot water used for extraction, and the extraction time may be appropriately set according to the situation of the equipment, etc.

[0022] By adding a step of adding a predetermined proportion of milk to the roasted tea beverage obtained in this manner, a mild roasted tea beverage with a flavor similar to coffee milk can be produced. This makes it possible to provide not only roasted tea beverages with a black coffee flavor, but also roasted tea beverages with a coffee milk (milk coffee) flavor, thereby expanding the variety of green tea beverages that can replace coffee.

[0023] As mentioned above The present invention The roasted tea beverage obtained by this manufacturing method is a green tea beverage with a never-before-seen coffee-like aroma and flavor, which can be consumed daily as an alternative to coffee; even if you drink three cups (120 ml per cup) a day, the caffeine intake meets the recommended limit of 400 mg, which will create new demand for green tea and increase green tea consumption.

[0024] Furthermore, in the first manufacturing method, the roasted tea at the stage before the roasted tea beverage is extracted with hot water is obtained as a roasted tea mixture by going through the roasting step and the first blending step in the manufacturing method of roasted tea beverage described above. This roasted tea can be used as an ingredient in the factory production of roasted tea beverages with a coffee-like aroma, and by being sold commercially as roasted tea (dried product) with a coffee-like aroma, it is possible to easily make and drink a roasted tea beverage with a coffee-like aroma at home by extracting it with a filter. Effect of the Invention

[0025] As described above, according to the present invention, by roasting two types of tea, one with relatively high quality (high caffeine) and the other with low caffeine, blending them and extracting them with hot water, or by roasting them, extracting them with hot water, and then blending them, a roasted tea beverage with a rich and aromatic flavor like coffee can be obtained, and the caffeine concentration of the roasted tea beverage does not exceed the recommended upper limit of 400 mg even if you drink three cups a day. Therefore, it is possible to stimulate new demand for green tea as a green tea that can be drunk in place of coffee, and it is possible to provide the market with innovative green tea and green tea beverages, as well as their manufacturing methods. [Brief description of the drawings]

[0026] [Figure 1] FIG. 1 is a diagram showing a process for producing roasted tea beverage and roasted tea by a first production method according to one embodiment of the present invention. [Diagram 2] A diagram showing a list of the components and roasting conditions of the candidate raw teas used in this embodiment. [Diagram 3] A figure showing, in a table format, the measurement results of the sensory evaluation and component analysis of the extract of roasted tea, a candidate raw tea, in this embodiment. [Figure 4] A figure showing a list of ingredients of raw material tea selected from the raw material tea candidates in the same embodiment. [Diagram 5] FIG. 2 is a table showing the results of sensory evaluation and component analysis of roasted tea extracts prepared by varying the roasting time of raw tea in this embodiment. [Figure 6] FIG. 2 is a table showing the sensory evaluation and caffeine concentration measurement results of roasted tea produced by changing the blend ratio of two types of raw tea in the same embodiment. [Figure 7] FIG. 2 is a table showing the results of a sensory evaluation and a component evaluation in an example of the present invention, which were performed based on the embodiment. [Figure 8] FIG. 4 is a diagram showing the steps of producing a roasted tea beverage by a second production method as another embodiment of the present invention. [Figure 9] FIG. 13 is a table showing the blend ratio consideration conditions and flavor evaluation results for the second blending step based on the difference in blending timing between the second and first manufacturing methods. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0027] Hereinafter, an embodiment of the present invention will be described with reference to the drawings. <First manufacturing method> As shown in the scheme based on the first manufacturing method of the present invention in FIG. 1, the manufacturing method of the roasted tea beverage 3 having a coffee-like flavor and the roasted tea 2 (a dried state before extracting with hot water by roasting raw tea 1) of this embodiment is obtained by going through the cutting step S1 of cutting two types selected from four types of raw tea (rough tea) 1 to a particle size of 3 mm, the roasting step S2 of roasting each of the two cut types of raw tea 1 to prepare the roasted tea of ​​raw tea, the first blending step S3 of blending the roasted tea 2 obtained from the roasted raw tea 1 (roasted tea of ​​raw tea 1) in an appropriate ratio, and the first extraction step S4 of putting a predetermined amount of the blended roasted tea 2 into a filter and extracting a predetermined amount with hot water at a predetermined temperature for a predetermined time. The roasted tea (roasted tea mixture) 2 made from the two types of raw tea 1 obtained in the first blending step S3 can be sold commercially or wholesaled by bagging, etc. as the dried roasted tea 2 that can be used to brew roasted tea as a beverage having a coffee-like flavor. Moreover, the roasted tea beverage 3, which is the roasted tea extract obtained in the first extraction step S4, has a flavor similar to coffee (black coffee) and can be sold commercially or wholesaled as a containerized green tea beverage, or sold at stores, etc. Furthermore, by going through a milk adding step S5 in which a predetermined amount of milk is added to this roasted tea beverage 3, it can be sold commercially or wholesaled as a containerized roasted tea beverage 3M having a flavor similar to coffee milk, or sold at stores, etc.

[0028] <Selection of raw tea and roasting conditions> In selecting the raw tea, ten types of crude tea were considered as candidates. The total nitrogen, tannin, and caffeine values ​​(all expressed as percentages) of the raw tea candidates were measured using a near-infrared analyzer (Shizuoka Seiki's "Tea Component Analyzer INSTALAB600"), and the manufacturing settings are shown in a table in Figure 2. As shown in the figure, in order to investigate the suitability of raw tea depending on the difference in total nitrogen content, the first-grade tea (sencha) candidates were firstly three types with different total nitrogen contents: first-grade tea sencha with a total nitrogen content of 5.4% (indicated as "first-grade tea N5.4" in the figure; the same applies below), first-grade tea sencha with a total nitrogen content of 5.0% (first-grade tea N5.0), and first-grade tea sencha with a total nitrogen content of 4.8% (first-grade tea N4.8). As candidates for other tea leaves (sencha), we used 2nd-grade sencha (2nd-grade N4.7) with a total nitrogen content of 4.7%, 3rd-grade sencha (3rd-grade N4.0) with a total nitrogen content of 4.0%, and Akibancha (Akibancha N3.5) with a total nitrogen content of 3.5%. As candidates for stem tea, we used 1st-grade stem tea (total nitrogen content 4.3%), 2nd-grade stem tea (total nitrogen content 3.2%), 1st-grade 2nd-grade tencha stem tea (total nitrogen content 3.9%), and Akibancha stem tea (total nitrogen content 2.4%). Here, we selected relatively high-quality 1st-grade tea as a candidate for sencha, but because too high-quality tea has a high caffeine content, we limited the selection to tea with a total nitrogen content of 5.4% or less. For the 2nd and 3rd-grade tea, we selected high-quality tea leaves for that tea season, and for the Akibancha, we selected tea leaves that are commonly available. In addition, for each type of kukicha, we selected ones that are generally in wide circulation.

[0029] The grain size for roasting crude tea to bring out coffee-like aroma and flavor is that if it is too coarse, the extraction concentration will be low and the roasting heat will not reach the center, resulting in a lack of uniformity between the surface and the center, while if it is too fine, the fine particles will burn during roasting and uniformity will not be achieved. As a result of the experiment, it was found that the range of cut grain size for roasting is preferably 1 to 6 mm, and 3 mm is the most preferable. Therefore, in the cutting process S1, a medium cut grain size of 3 mm was selected, and a Horai grinder with a sieve opening of 3 mm, which produces less powder, was used.

[0030] When roasting the raw tea candidates to make roasted tea, a Yokoyama 4Kg drum roaster was used for testing, with 300g of raw tea candidates put in and the drum temperature set to 160°C, a low temperature range where roasted aroma and flavor are developed. Here, the drum temperature was measured by measuring the combustion gas exhaust temperature, and the ambient temperature was measured by measuring the temperature of the space inside the drum. It was found through experiments that if the drum temperature was set to lower than 160°C, the roasted aroma was not easily generated and the coffee-like aroma was not achieved, and if the drum temperature was higher than 160°C, the tea swelled and a light roasted aroma was developed in a short time, and it was difficult to develop a heavy coffee-like aroma. When the drum temperature was set to 160°C, the drum iron plate temperature was measured with a radiation thermometer and was 210°C ± 20°C on average. For mass production, a normal tea leaf drum roaster can be used to control the surface temperature of the drum in contact with the tea leaves. Through this test, it was found that roasting for a longer period at a lower temperature than normal roasted tea makes it easier to bring out the coffee-like aroma. Also, since the roasting time differs depending on the tea quality, this tea was adjusted to the standard color of roasted tea made from first-grade sencha (first-grade N5.4) with a total nitrogen content of 5.4%, and kukicha roasted tea was adjusted to the standard color of first-grade kukicha roasted tea.

[0031] In order to select the type and quality of tea suitable for roasted tea that will bring out a coffee-like aroma and flavor, each of the candidate raw teas (in the figure, the name of the raw tea is followed by "roasted tea") was drip-extracted with hot water, and a sensory evaluation and component analysis were performed. The drip extraction method used was as follows: a coffee filter (Bon Terre, "Coffee Filter Brown") was placed on a 200 ml beaker with a tea strainer net cup attached, 10 g of the candidate raw tea roasted tea was placed on the coffee filter, 30 ml of boiling water (90°C) was poured in, and the mixture was allowed to steam for 30 seconds, after which 30 ml of boiling water was poured in five times every 30 seconds, and the roasted tea extract was obtained by extracting for a total of 3 minutes (10 g / 150 ml / 90°C / 3 minutes). For comparison, coffee powder (Ogawa Coffee Co., Ltd. "Premium Blend 2020.12.19") was extracted in the same manner. In addition to the typical paper filters used as coffee filters, flannel filters and stainless steel mesh filters with fine gaps can also be used.

[0032] Figure 3 shows the results of the sensory evaluation and component analysis of the roasted tea extract used as the raw material tea, and the coffee extract used for comparison. In the sensory evaluation, five experienced panelists evaluated the color and aroma of the roasted tea extract used as each raw material tea, using the coffee extract as the standard. In the component analysis, the Brix, pH, caffeine concentration, and catechin concentration were measured. The Brix meter used was the ATAGO "RX-DD7α-Tea," the pH meter was the Custom "pH-6600," and the caffeine and catechin concentrations were analyzed using a Shimadzu liquid chromatograph.

[0033] From the results of the sensory evaluation and the component analysis, it was confirmed that the roasted tea extract of the first-grade tea sencha with a total nitrogen content of 5.0% or more has a high-quality coffee-like aroma and flavor, and was determined to be suitable as a raw material for the roasted tea and roasted tea beverage of this embodiment. From the component analysis results of FIG. 2, the preferred component range of the first-grade tea sencha is a total nitrogen content of 5.4-0.2% or more, a tannin content of 12.5+0.2% or less, and a caffeine content of 3.1+0.2% or less. It was found that even with the first-grade tea sencha, if the total nitrogen content falls below 5.0%, the catechin content is high and the bitter and astringent taste becomes strong, making it unsuitable. The roasted tea extracts of the second-grade tea sencha and the third-grade tea sencha have a stronger bitter and astringent taste and are not suitable for drinking at the same concentration as coffee. The roasted tea of ​​the autumn bancha tea had a unique hard leaf taste and was not suitable as a raw material for a coffee-like aroma and flavor. The roasted tea extract of the first-grade tea stem tea was confirmed to have a sharp taste and sweetness with little astringency, and a slight fine coffee-like aroma, and was determined to be suitable as a raw material for the roasted tea of ​​this embodiment. The preferred component ranges of the first-grade tea stem tea are a total nitrogen content of 4.3-0.2% or more, a tannin content of 10+0.2% or less, and a caffeine content of 2.8+0.2% or less. Since the caffeine content decreases as the tea leaf content decreases, it is preferable for the stem tea to contain less tea leaves, but it is acceptable for the tea leaves to be contained within 20% by mass. The roasted tea extract of the second-grade tea stem tea has a slight coffee bean-like aroma, but was excluded because it has a strong astringent taste and is not suitable for making a rich brew. The roasted tea extract of first and second tea stem tea leaves a light taste and green stem smell, but has little astringency and a slight coffee bean-like aroma, and can be expected to enhance the coffee bean-like aroma by strengthening the roasting process, and is deemed suitable as a raw material for the roasted tea and roasted tea beverage of this embodiment, and the preferred component range is 2.6 + 0.2% caffeine or less. The ratio of first and second tea stem tea leaves to second tea stem tea in the first and second tea stem tea is preferably such that the first tea stem is used more than the second tea stem because the second tea stem has astringency and unpleasant taste. It was found that the roasted tea of ​​autumn tea stem tea has a strong coffee bean-like aroma, has little tannin and caffeine and can be drunk even at a high concentration, and can be used as a raw material for the roasted tea of ​​this embodiment without specifying the component range.In addition, there are errors between models of near-infrared analyzers, and a measurement error of -0.2% is permitted for items above the specified value, and +0.2% for items below the specified value.

[0034] In addition, the results of the sensory evaluation showed that coffee aromas include coffee-like aromas that express the roasted aroma, acidity, and full-bodied taste that are unique to dark to light roasted coffee, and a slightly green coffee bean-like aroma that can be tasted in medium to light roasted coffee, and that the roasted tea extract of first-grade sencha and the roasted tea extract of first-grade kukicha have a coffee-like aroma, while the roasted tea extract of first-grade tencha kukicha and the roasted tea extract of autumn-grade kukicha have a coffee bean-like aroma. In the following, coffee-like aromas and coffee bean-like aromas will be expressed separately. From the above results, the types of tea and the range of ingredients (near-infrared analysis values) of the crude tea that are limited to make the roasted tea and roasted tea beverages with the above-mentioned coffee-like aromas are summarized and shown in a table in Figure 4.

[0035] <Analysis of raw tea extract> In order to determine the degree of roasting (roasting) required to maximize the coffee-like aroma and flavor of the first-grade sencha, first-grade stem tea, first-grade tencha stem tea, and autumn-grade stem tea, which were judged to be suitable as raw teas with a total nitrogen content of 5.4%, the drum temperature was set to 160°C, the drum iron plate temperature was set to 210°C ± 20°C, and the drum roasting time was changed from 8 minutes to 30 minutes to create low to high heat. The roasted tea extract was extracted using a drip extraction method to evaluate the presence or absence of coffee-like aroma and coffee bean-like aroma by sensory evaluation, and the Brix and pH were measured, and the caffeine and catechin concentrations were analyzed. The results are shown in Figure 5. The aroma was narrowed down to only those with a strong coffee-like aroma and evaluation of "○" in the sensory evaluation to increase accuracy. Among the "○" evaluations with a gray background, those with a darker gray background were evaluated as "optimal." The sensory evaluation was conducted by consensus of five people who excelled in sensory evaluation. For comparison, coffee extract and extracts made from ground products of each raw tea species were used.

[0036] From these results, for the roasted tea of ​​No. 1 tea sencha and its extract as raw tea, roasting was performed at 160°C for 15-20 minutes, with the best evaluation being obtained for 15 minutes, which gave a sharp, rich, full-bodied taste and a slightly astringent coffee-like aroma. For the roasted tea of ​​No. 1 tea stem tea and its extract, roasting was performed at 160°C for 12.5-15 minutes, with the best evaluation being obtained for 15 minutes, which gave a rich, full-bodied taste with less bitterness and astringency, and a sharp, fragrant coffee-like aroma. For the roasted tea of ​​No. 1 tea and No. 2 tea tencha stem tea and its extract, roasting was performed at 160°C for 12.5-15 minutes, with the best evaluation being obtained for 15 minutes, which gave a sweet fragrant taste with less bitterness and a faint tencha stem taste, reminiscent of coffee beans. For roasted Akibancha stem tea and its extract, the tea was roasted at 160℃ for 12.5 to 15 minutes, with the optimal evaluation being given to the tea roasted for 12.5 minutes, which had a sweet and fragrant taste with little bitterness and astringency, and a faint stem taste reminiscent of coffee beans.

[0037] <Study of blend ratio in the first blending process> Based on the above results, the optimal blend ratio for roasted tea with controlled caffeine content (coffee bean-like flavor) for each raw tea type was investigated as follows: The blend ratio for each raw tea type was changed in various ways, and the sensory evaluation results of the extract when drip-extracted, the evaluation of the mild milky flavor when 5% milk was added, and the calculated caffeine concentration are shown in a table in Figure 6. Figure 6 (1) shows the evaluation of the extract of each mixture of roasted tea when roasted tea of ​​first-grade sencha is blended with roasted tea of ​​first-grade tencha sekicha or roasted tea of ​​Akibancha sekicha in various ratios, Figure 6 (2) shows the evaluation of the extract of each mixture of roasted tea when roasted tea of ​​first-grade sekicha is blended with roasted tea of ​​first-grade tencha sekicha or roasted tea of ​​Akibancha sekicha in various ratios, and Figure 6 (3) shows the evaluation of the extract of each mixture of roasted tea when roasted tea of ​​first-grade tencha sekicha and roasted tea of ​​Akibancha sekicha in various ratios. The sensory evaluation was the consensus of five people who excelled in sensory evaluation. Among the "○" evaluations with a gray background, the ones with a darker gray background are evaluated as "optimal". Blend ratio products that were rated "X" or "△" in either the sensory evaluation or the evaluation when milk was added were excluded as non-compliant, thereby improving the range precision.

[0038] The daily caffeine intake of roasted tea beverage, which is roasted tea extract, is set at an upper limit of 400 mg, and assuming drinking three cups of it per day, the caffeine intake was set at 133 mg per cup. Since the amount of tea extract dispensed using a paper filter under the conditions of 10 g tea / 150 ml / hot water / 3 minutes was approximately 115 ml, the maximum amount of extract was set at 120 ml, and the caffeine concentration was set at an upper limit of 100 mg / 120 ml = 1.10 mg / ml, and calculated by multiplying the maximum caffeine concentration within the roasting time range of each raw tea type shown in Figure 5 by the blend ratio of roasted tea for each tea type.

[0039] From these results, it was concluded that the range of blend ratios for a roasted tea extract with a coffee-like (coffee bean-like) aroma and two types of roasted tea with a mild milky aroma when milk is added is as follows: The appropriate blend ratio range of roasted tea from first-grade tea sencha and second-grade tea tencha sukicha to roasted tea from first-grade tea sencha is 50-30%, with 40% being the optimum. The appropriate blend ratio range of roasted tea from autumn-grade tea tencha sukicha to roasted tea from first-grade tea sencha is 50-30%, with 40% being the optimum. The appropriate blend ratio range of roasted tea from first-grade tea sukicha to roasted tea from first-grade tea sukicha is 40-20%, with 30% being the optimum. The appropriate blending ratio range of first- and second-grade tencha stem tea roasted tea to first-grade tea stem tea roasted tea is 40-20%, with 20% being the optimum. The appropriate blending ratio range of autumn-bancha stem tea roasted tea to first-grade tea stem tea roasted tea is 30-10%, with 10% being the optimum. In addition, since first-grade sencha roasted tea and first-grade tea stem tea roasted tea have similar aromas and flavors, if one is used as the main ingredient, it is acceptable to blend in the other at a ratio of 50% or less. In addition, since first-grade tencha stem tea roasted tea and second-grade tea stem tea roasted tea have similar aromas and flavors, if one is used as the main ingredient, it is acceptable to blend in the other at a ratio of 50% or less. EXAMPLES

[0040] As an example of the present invention, a roasted tea mixture was prepared by blending two selected raw tea species according to the optimal blend ratio of each raw tea species shown in Figure 6 above, and a roasted tea extract was obtained by drip extraction using a paper filter, and a sensory evaluation and a flavor evaluation were performed by adding 5% milk. The sensory evaluation was performed by consensus of five people with excellent sensory evaluation. In addition, the Brix, pH, and volume of the extract were measured, and the caffeine concentration was analyzed by liquid chromatography. The results are shown in a table in Figure 7. From the above results of this example, the following considerations were made.

[0041] First, the evaluation of the extract of the mixture of roasted tea made by blending roasted tea made from first-grade sencha, roasted tea made from first-grade tencha kukicha, and roasted tea made from autumn-grade kukicha showed that it had a sharp, full-bodied, rich coffee-like aroma, and when 5% milk was added, it had a mild milky coffee-like aroma. The Brix was 1.295-1.494, with a rich coffee-like aroma, the pH was 5.16-5.25, with a milder acidity than coffee, and the amount of the extract was within 120 ml. The caffeine concentration was 0.797-1.07 mg / ml, and was controlled to be below 1.10 mg / ml.

[0042] Next, the evaluation of the extract of the mixture of roasted tea made by blending roasted tea made from first-grade tea stem tea, roasted tea made from first-grade tea stem tea and second-grade tea tencha stem tea, and roasted tea made from autumn-grade tea stem tea showed that the mixture had a fragrant, full-bodied, rich, and harmonious coffee-like aroma, and when 5% milk was added, a mild milky coffee-like aroma was obtained. The Brix was 1.385-1.612, with a rich coffee-like aroma, and the pH was 5.27-5.38, with a milder acidity than coffee, and the amount of the extract was within 120 ml. The caffeine concentration was 0.658-0.852 mg / ml, and was controlled to be below 1.10 mg / ml.

[0043] Finally, the evaluation of the extract of the roasted tea mixture, which was made by blending roasted tea made from first-grade tea, second-grade tea tencha, and Akibancha stem tea, showed a light, fragrant coffee-like aroma, and when milk was added, a light, mild milky coffee-milk aroma was obtained. The Brix was 1.015-1.063, which was easy to drink, and had a light coffee-like aroma, the pH was 4.99-5.05, which was slightly milder than coffee, and the amount of the extract was within 120 ml. The caffeine concentration was 0.362-0.398 mg / ml, and was controlled to 1.10 mg / ml or less. Since this roasted tea beverage has a low caffeine concentration, it is acceptable to drink it more frequently.

[0044] Based on the results of the above-mentioned embodiments and examples of the present invention, it was revealed that by blending two types of raw tea selected from first-grade green tea, first-grade stem tea, first-grade tencha stem tea, and autumn-grade stem tea with a total nitrogen content of 5.4%, roasting it, extracting it with hot water to obtain a roasted tea extract, a roasted tea beverage with a coffee-like flavor can be obtained, in which the total caffeine intake does not exceed the recommended value of 400 mg even if 120 ml is drunk three times a day, and by adding milk, a roasted tea beverage like coffee milk can be obtained, and roasted tea with a coffee bean-like flavor can be obtained if it is in the state before hot water extraction. From this, the present invention can provide the market with roasted tea beverage as a green tea beverage that can be drunk daily instead of coffee or coffee milk, and roasted tea as a mixture of roasted tea obtained from two types of raw tea.

[0045] <Second manufacturing method> In the above embodiments and examples, a manufacturing process has been described in which roasted tea from two types of raw tea 1 is subjected to the cutting process S1 and roasting process S2, and then the roasted tea from each raw tea 1 is mixed with two types of roasted tea in the first blending process S3 and then subjected to the first extraction process S4 to obtain a roasted tea extract that becomes the roasted tea beverage 3. However, as shown in FIG. 8, after the cutting process S1 and roasting process S2 similar to those in the first manufacturing process, a second extraction process S3' is performed in which the roasted tea from the two types of raw tea 1 is individually extracted with hot water to obtain a roasted tea extract 3', and a second blending process S4' is performed in which the two types of roasted tea extract 3' are blended in a predetermined ratio to obtain a mixed roasted tea extract 3A, and then this mixed roasted tea extract 3A is manufactured as a roasted tea beverage (hereinafter, this roasted tea beverage will be referred to as the mixed roasted tea extract 3A). In this way, a roasted tea beverage 3A similar to the roasted tea beverage 3 obtained by the first manufacturing process can also be obtained. Furthermore, in the second production method, a milk addition step S5 of adding milk to the roasted tea extract mixture 3A can also be carried out to produce a roasted tea beverage 3M having a flavor and aroma similar to that of coffee milk.

[0046] <Study of blend ratio in the second blending process> By comparing the flavor of roasted tea beverage 3 obtained by the first manufacturing method of the present invention with roasted tea beverage 3A obtained by the second manufacturing method, an appropriate blend ratio of two types of roasted tea extract 3' in the second blending step S4' in the second manufacturing method was examined. That is, in this examination, it was confirmed whether there was a difference in the coffee-like flavor of the roasted tea beverage finally obtained between a case where two types of roasted tea raw material teas are blended and then extracted with hot water (first manufacturing method, extraction timing "after blending") and a case where two types of roasted tea raw material teas are extracted with hot water and then the extracts are blended (second manufacturing method, extraction timing "before blending").

[0047] To confirm this, the flavor evaluation of each roasted tea beverage (3, 3A) was performed using the same raw tea, with the blend ratio when the first blending step S3 was performed before extraction being the same as the blend ratio when the second blending step S4' was performed after extraction. FIG. 9 shows one of the examined conditions and the result of the flavor evaluation as a table. That is, in the case of the second manufacturing method in which the timing of extraction is before blending, the blend ratio was changed in the range of 50 to 70%, mainly using roasted tea extract of first-grade tea sencha with a total nitrogen content of 5.4%, and the roasted tea extract of first-grade tea sencha with second-grade tea tencha sukicha and the roasted tea extract of autumn-grade tea sukicha were mixed at 50 to 30%, respectively, to prepare a mixture of roasted tea extracts, to produce each roasted tea beverage. On the other hand, in the first manufacturing method, when the timing of extraction is after blending, the blend ratio was changed in the range of 50 to 70% with the roasted tea of ​​the first tea sencha as the main ingredient, and the roasted tea of ​​the first tea sencha 2nd tea tencha stem tea and the roasted tea of ​​the autumn tea stem tea were mixed at 50 to 30% each to create a roasted tea mixture, which was then extracted with hot water to create each roasted tea beverage. The extraction method was the same as in the above-mentioned embodiment, and was performed by dispensing under the conditions of 10g tea / 150ml / hot water / 3 minutes using a paper filter. As shown in the flavor evaluation in FIG. 9, the same flavor evaluation was obtained for both blend ratios when the roasted tea extract of the first tea sencha was blended with other roasted tea extracts as the blending source, and when a mixture was extracted in which the roasted tea of ​​the first tea sencha was blended with other roasted teas as the blending source, and a coffee-like flavor was confirmed in both cases. Since the same results were obtained with other combinations of tea species, it is believed that the coffee-like flavor obtained with a given roasted tea extract or roasted tea and blending ratio is not affected by the blending timing. From the above results, it was confirmed that the roasted tea beverage obtained by the second manufacturing method of the present invention can be produced as a roasted tea beverage having the same coffee-like flavor and aroma if the blending ratio of the roasted tea extract of the two types of raw tea is the same as the blending ratio of the roasted tea of ​​the two types of raw tea in the roasted tea beverage obtained by the first manufacturing method. In addition, in the roasted tea beverages produced by either method, when the blending ratio of the roasted tea of ​​the raw tea or the blending ratio of the roasted tea extract of the raw tea is the same, the caffeine concentrations of both were almost the same.Therefore, in the present invention, even if the order of the blending step and the extraction step is reversed, it is possible to produce a roasted tea beverage having the same quality of coffee-like flavor and aroma.

[0048] It should be noted that the present invention is not limited to the above-mentioned embodiments and examples. In particular, the above-mentioned embodiments and examples explain a method for producing a roasted tea beverage on a small scale at a test level (or can also be applied to a method for brewing roasted tea at a home level), but when producing in a factory, the roasted tea beverage can be produced on an appropriately expanded scale within the scope of the first or second production method of the present invention. The extraction filter used in this case can be an appropriate one that is compatible with the production equipment, and the ratio of roasted tea (including roasted tea mixture) and hot water during extraction and the extraction method (extraction time and whether or not to use aliquots) do not necessarily have to match those at the experimental level, and are still included in the scope of the present invention. Furthermore, Manufacturing method A roasted tea beverage having a coffee-like flavor. When manufacturing In addition to milk, appropriate additives can be added to the tea leaves, if necessary. In addition, the cutting method and size of the raw tea leaves, roasting conditions, etc. can be changed in various ways without departing from the spirit of the present invention. [Explanation of symbols]

[0049] 1…Raw material tea 2. Hojicha (Hojicha mixture) 3...Roasted tea drink (roasted tea extract, coffee-like flavor) 3'...Hojicha extract 3A…Roasted tea beverage (mixture of roasted tea extract, coffee-like flavor) 3M...Roasted tea drink (coffee milk flavor) S1…Cutting process S2…Roasting process S3: First blending process S4...1st extraction process S5: Milk addition process S3'…Second extraction step S4': Second blending process

Claims

1. A method for producing a roasted tea beverage having a coffee-like flavor, comprising: The raw tea is two types of tea selected from first-grade sencha tea with a total nitrogen content of 5.4-0.2% or more, a tannin content of 12.5+0.2% or less, and a caffeine content of 3.1+0.2% or less, first-grade stem tea with a total nitrogen content of 4.3-0.2% or more, a tannin content of 10+0.2% or less, and a caffeine content of 2.8+0.2% or less, first-grade tencha stem tea with a caffeine content of 2.6+0.2% or less, and autumn-grade stem tea. A cutting step of cutting each tea variety, which is the raw tea, into pieces having a length of 1 to 6 mm; a roasting step of feeding the cut raw tea through the cutting step into a drum roaster, setting the roasting temperature to 210°C±20°C on the drum iron plate temperature, and roasting the raw tea at roasting times of 12.5 to 20 minutes for first-purple sencha tea, 10 to 20 minutes for first-purple kukicha tea, 10 to 20 minutes for first-purple 2-purple tencha kukicha tea, and 10 to 20 minutes for autumn-purple kukicha tea, to obtain roasted tea from the raw tea; A first blending step of blending the two types of raw tea obtained through the roasting step as a combination of roasted tea of ​​the first-grade tea sencha (50-70% by mass) and roasted tea of ​​the first-grade tea sencha (50-30% by mass) and roasted tea of ​​the second-grade tea tencha stem tea or roasted tea of ​​the autumn-bancha stem tea (50-30% by mass), roasted tea of ​​the first-grade tea tencha stem tea (60-80% by mass) and roasted tea of ​​the first-grade tea tencha stem tea (40-20% by mass) and roasted tea of ​​the second-grade tea tencha stem tea or roasted tea of ​​the autumn-bancha stem tea (40-20% by mass), or roasted tea of ​​the first-grade tea tencha stem tea (70-90% by mass) and roasted tea of ​​the second-grade tea tencha stem tea (30-10% by mass), to obtain a roasted tea mixture; A first extraction step in which hot water is poured into the roasted tea mixture blended in the first blending step, and the mixture is extracted through a filter to obtain a roasted tea extract. A method for producing a roasted tea beverage, comprising producing the roasted tea extract having a caffeine concentration of 1.10 mg / ml or less obtained in the first extraction step as a roasted tea beverage having a coffee-like flavor and aroma.

2. The method for producing a roasted tea beverage according to claim 1, wherein in the first extraction step, 10 g of the roasted tea mixture is extracted with 150 ml of hot water at 80 to 100°C, and the hot water is poured into the roasted tea mixture over a period of 3 minutes, and the roasted tea extract is obtained by extracting through the filter.

3. A method for producing a roasted tea beverage having a coffee-like flavor, comprising: The raw tea is two types of tea selected from first-grade sencha tea with a total nitrogen content of 5.4-0.2% or more, a tannin content of 12.5+0.2% or less, and a caffeine content of 3.1+0.2% or less, first-grade stem tea with a total nitrogen content of 4.3-0.2% or more, a tannin content of 10+0.2% or less, and a caffeine content of 2.8+0.2% or less, first-grade tencha stem tea with a caffeine content of 2.6+0.2% or less, and autumn-grade stem tea. A cutting step of cutting each tea variety, which is the raw tea, into pieces having a length of 1 to 6 mm; a roasting step of feeding the cut raw tea through the cutting step into a drum roaster, setting the roasting temperature to 210°C±20°C on the drum iron plate temperature, and roasting the raw tea at roasting times of 12.5 to 20 minutes for first-purple sencha tea, 10 to 20 minutes for first-purple kukicha tea, 10 to 20 minutes for first-purple 2-purple tencha kukicha tea, and 10 to 20 minutes for autumn-purple kukicha tea, to obtain roasted tea from the raw tea; A second extraction step in which hot water is poured into each of the two types of roasted raw tea roasted in the roasting step and the roasted tea is extracted through a filter to obtain a roasted tea extract of each raw tea; A second blending step is performed to obtain a mixture of roasted tea extracts of the two types of raw tea obtained in the second extraction step, by blending the roasted tea extracts of the first-grade tea sencha (50-70% by mass) with 50-30% roasted tea extract of the first-grade tea sencha (50-70% by mass) or roasted tea extract of the second-grade tea tencha stem tea (50-30% by mass), roasted tea extract of the first-grade tea tencha stem tea (60-80% by mass) with 40-20% roasted tea extract of the first-grade tea sencha (40-20% by mass) or roasted tea extract of the second-grade tea tencha stem tea (40-20% by mass), or roasted tea extract of the second-grade tea tencha stem tea (70-90% by mass) with 30-10% roasted tea extract of the second-grade tea tencha stem tea (70-90% by mass), A method for producing a roasted tea beverage, comprising producing a mixture of roasted tea extracts having a caffeine concentration of 1.10 mg / ml or less obtained in the second extraction step as a roasted tea beverage having a coffee-like flavor and aroma.

4. The method for producing a roasted tea beverage according to claim 3, wherein in the second extraction step, 10 g of the two types of raw tea are extracted with 150 ml of hot water at 80 to 100°C, and the hot water is dispensed over a period of 3 minutes into each of the roasted teas, and the roasted tea extract of the raw tea is obtained by extracting through the filter.

5. A method for producing a roasted tea beverage according to any one of claims 1 to 4, comprising a milk addition step of adding a predetermined proportion of milk to the roasted tea extract obtained in the first extraction step or to a mixture of the roasted tea extracts obtained in the second blending step, thereby obtaining a roasted tea beverage having a flavor similar to coffee milk.

6. 2. The roasted tea beverage manufacturing method according to claim 1, wherein the roasted tea is obtained as a mixture after the first blending step.

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