Method for screening stevia plant

Abstract

The purpose of the present invention is to clarify genetic information of stevia. Provided are a method for screening a stevia plant having at least one of chemical features (a)-(r), etc., said method including a step for detecting the presence and / or absence of at least one of genetic features (1)-(3) from the genome of a test stevia plant.

Description

Screening methods for stevia plants The present invention relates to a method for screening stevia plants, etc. In order to meet the diversifying needs of consumers, various beverages have been developed and are commercially available. Sugars such as sucrose are commonly added to beverages for the purpose of sweetening, but the health effects of excessive intake have been pointed out, and the need for lower-calorie, naturally derived sweeteners is increasing. For example, Patent Document 1 discloses a functional sweetener composition containing vitamins, a high-intensity sweetener, and a sweetness improving composition. Steviol glycosides are known as sweet components contained in stevia extracts. Stevia extracts are mainly extracted and refined from stevia leaves. Stevia is a perennial plant of the Asteraceae family native to Paraguay in South America, and its scientific name is Stevia Rebaudiana Bertoni. Stevia contains components that are about 300 times sweeter than sugar, so it is cultivated to extract these sweet components and use them as natural sweeteners. As steviol glycosides, the existence of various glycosides such as rebaudioside A (hereinafter, "rebaudioside" may be abbreviated as "Reb"), RebB, RebC, RebD, RebE, and RebM has been reported (Patent Document 2). Among the various steviol glycosides, for example, RebA is evaluated as a sweetener with high sweetness and good quality sweetness, and is widely used. Other steviol glycosides are also being discovered that have their own unique sweetness and associated tastes. In such a situation, a method for screening Stevia plants having characteristics such as steviol glycoside content based on genetic information is known (Patent Documents 3 to 6). WO2007 / 070224WO2010 / 038911WO2016 / 049531WO2019 / 074089WO2021 / 230256WO2021 / 230257 Further elucidation of the genetic information of stevia is required. In one aspect, the present invention provides the following: [1] A method for screening a stevia plant having at least one of the following chemical characteristics (a) to (r), comprising the step of detecting the presence and / or absence of at least one of the following genetic characteristics (1) to (3) from the genome of a test stevia plant: (1) The subject is heterozygous or homozygous for an allele in which the base at the position corresponding to position 184 of SEQ ID NO:1 is G. (2) being heterozygous or homozygous for an allele in which the base at the position corresponding to position 170 of SEQ ID NO:2 is C; (3) being heterozygous or homozygous for an allele in which the base at the position corresponding to position 92 of SEQ ID NO:3 is C; (a) The ratio of rebaudioside (Reb) M to Reb D is higher than that of stevia plants that do not have any of the genetic characteristics (1) to (3). (b) The ratio of RebB to RebE is higher than that of a stevia plant having none of the genetic characteristics (1) to (3). (c) The ratio of RebG to RebE is higher than that of a stevia plant having none of the genetic characteristics (1) to (3). (d) The ratio of RebG to stevioside is higher than that of a stevia plant that does not have any of the genetic characteristics (1) to (3). (e) The RebA content is higher than that of a stevia plant that does not have any of the genetic characteristics (1) to (3). (f) The RebB content is higher than that of a stevia plant that does not have any of the genetic characteristics (1) to (3). (g) The RebF content is higher than that of a stevia plant that does not have any of the genetic characteristics (1) to (3). (h) The RebG content is higher than that of a stevia plant that does not have any of the genetic characteristics (1) to (3). (i) The RebM content is higher than that of stevia plants that do not have any of the genetic characteristics (1) to (3). (j) Compared to a stevia plant that does not have any of the genetic characteristics (1) to (3), it has a higher content of steviol glycosides having β-1,3-glucosidic bonds. (k) The content of RebD is lower than that of a stevia plant that does not have any of the genetic characteristics (1) to (3). (l) The RebE content is lower than that of a stevia plant that does not have any of the genetic characteristics (1) to (3). (m) The RebN content is lower than that of a stevia plant that does not have any of the genetic characteristics (1) to (3). (n) The stevioside content is lower than that of a stevia plant that does not have any of the genetic characteristics (1) to (3). (o) Compared to stevia plants that do not have any of the genetic characteristics (1) to (3), the content of steviol glycosides that do not have β-1,3-glucosidic bonds is lower. (p) The content ratio of any one of RebA, RebB, RebF, RebG, and RebM to any one of RebD, RebE, RebN, and stevioside is higher than that of a stevia plant having none of the genetic characteristics (1) to (3). Note that the chemical characteristic (p) also includes, for example, a high content ratio of RebA to RebD and a high content ratio of RebB to RebE. (q) Compared to a stevia plant not having any of the genetic characteristics (1) to (3), the ratio of steviol glycosides having β-1,3-glucosidic bonds to steviol glycosides not having β-1,3-glucosidic bonds is higher. (r) Compared to a stevia plant having any of the genetic characteristics (1) to (3), the content ratio of steviol glycoside produced by UGT76G1 from the substrate steviol glycoside to the substrate steviol glycoside of UGT76G1 is higher. [2] The method according to [1], further comprising a step of measuring the content of RebA, RebB, RebD, RebE, RebF, RebG, RebM, RebN and / or stevioside in the test stevia plant tissue in which the presence and / or absence of the genetic characteristic is detected. [3] The method according to [1] or [2], wherein the step of detecting the presence and / or absence of a genetic characteristic is carried out using the CAPS method, the dCAPS method or the TaqMan PCR method. [4] A screening kit for a Stevia plant having at least one of the chemical characteristics (a) to (r) defined in [1], comprising a reagent for detecting the presence and / or absence of at least one of the genetic characteristics (1) to (3) defined in [1]. [5] The kit described in [4], wherein the reagent comprises primers and / or probes used in the CAPS method, the dCAPS method or the TaqMan PCR method. [6] A stevia plant having at least one of the genetic characteristics (1) to (3) defined in [1]. [7] A plant body described in [6], having at least one of the chemical characteristics (a) to (r) defined in [1]. [8] A plant body according to [6] or [7], which is a non-genetically modified plant body. [9] The plant body according to any one of [6] to [8], which comprises a stevia plant body subjected to a mutagenesis treatment and its progeny plant body.

[0010] A seed, tissue, dried leaf, tissue culture, or cell of a plant body described in any one of [6] to [9].

[0011] The tissue, tissue culture or cell described in

[0010] , which is selected from an embryo, a meristematic cell, a pollen, a leaf, a root, a root tip, a petal, a protoplast, a leaf slice and a callus.

[0012] A method for producing a stevia plant having at least one of the chemical characteristics (a) to (r) defined in [1], comprising a step of crossing the stevia plant according to any one of [6] to [9] with a second stevia plant.

[0013] The method according to

[0012] , wherein the second plant body is a stevia plant body described in any one of [6] to [9].

[0014] A method for producing a stevia plant having at least one of the chemical characteristics (a) to (r) defined in [1], comprising a step of modifying the genome of a stevia plant so that the genome has at least one of the genetic characteristics (1) to (3) defined in [1].

[0015] The method described in

[0014] , wherein the genome is modified by mutagenesis treatment.

[0016] An extract of a plant body described in any one of [6] to [9], or a seed, tissue, dried leaf, tissue culture or cell described in

[0010] or

[0011] , having at least one of the following chemical characteristics (a') to (r'): (a') The ratio of rebaudioside (Reb) M to Reb D is higher than that of an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (b') The ratio of RebB to RebE is higher than that of an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (c') The ratio of RebG to RebE is higher than that of an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (d') The ratio of RebG to stevioside is higher than that of an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (e') The content of RebA is higher than that of an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (f') The content of RebB is higher than that of an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (g') The content of RebF is higher than that of an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (h') The content of RebG is higher than that of an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (i') The content of RebM is higher than that of an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (j') The content of steviol glycosides having β-1,3-glucosidic bonds is higher than that of an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (k') The content of RebD is lower than that of an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (l') The content of RebE is lower than that of an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (m') The content of RebN is lower than that of an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (n') The content of stevioside is lower than that of an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (o') The content of steviol glycosides not having β-1,3-glucosidic bonds is lower than that of an extract of a stevia plant having none of the genetic characteristics (1) to (3) defined in [1]. (p') The ratio of any one of RebA, RebB, RebF, RebG, and RebM to any one of RebD, RebE, RebN, and stevioside is higher than that of an extract of a Stevia plant having any of the genetic characteristics (1) to (3) defined in [1]. Note that chemical characteristic (p') also includes, for example, an embodiment in which the ratio of RebA to RebD is high and the ratio of RebB to RebE is high. (q') Compared to an extract of a stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1], the ratio of steviol glycosides having β-1,3-glucosidic bonds to steviol glycosides not having β-1,3-glucosidic bonds is higher. (r') Compared to an extract of a stevia plant having none of the genetic characteristics (1) to (3) defined in [1], the ratio of steviol glycoside produced by UGT76G1 from the substrate steviol glycoside to the substrate steviol glycoside of UGT76G1 is higher.

[0017] A method for producing an extract having at least one of the chemical characteristics (a') to (r') defined in

[0016] , comprising a step of obtaining an extract from a plant body described in any one of [6] to [9], or a seed, tissue, dried leaf, tissue culture or cell described in

[0010] or

[0011] .

[0018] A method for producing steviol glycosides having β-1,3-glucosidic bonds, comprising a step of purifying steviol glycosides having β-1,3-glucosidic bonds from the extract described in

[0016] .

[0019] Providing an extract of a plant body according to any one of [6] to [9], an extract of a seed, tissue, dried leaf, tissue culture or cell according to

[0010] or

[0011] , or an extract according to

[0016] ; and adding said extract to a food product, a sweetener composition, a flavoring, or a pharmaceutical ingredient; A method for producing a food product, a sweetener composition, a flavoring agent, or a pharmaceutical product, comprising the steps of:

[0020] The method according to [1], wherein the genetic characteristic (1) is heterozygosity for an allele in which the base at the position corresponding to position 184 of SEQ ID NO:1 is G.

[0021] The method according to [1], wherein the genetic characteristic (2) is heterozygosity for an allele in which the base at the position corresponding to position 170 of SEQ ID NO:2 is C.

[0022] The method according to [1], wherein the genetic characteristic (3) is homozygosity for an allele in which the base at the position corresponding to position 92 of SEQ ID NO:3 is C. [10-2] Dead tissue or dead cells of a plant body described in any one of [6] to [9]. [11-2] The dead tissue or cell described in [10-2], selected from an embryo, a meristem cell, a pollen, a leaf, a root, a root tip, a petal, a protoplast, a leaf slice, and a callus. [16-2] An extract of dead tissue or dead cells described in [10-2] or [11-2], having at least one of the following chemical characteristics (a') to (r'): (a') The ratio of rebaudioside (Reb) M to Reb D is higher than that of extracts of dead tissues or cells of stevia plants that do not have any of the genetic characteristics (1) to (3) defined in [1]. (b') The ratio of RebB to RebE is higher than that of extracts of dead tissues or cells of Stevia plants that do not have any of the genetic characteristics (1) to (3) defined in [1]. (c') The ratio of RebG to RebE is higher than that of extracts of dead tissues or cells of Stevia plants that do not have any of the genetic characteristics (1) to (3) defined in [1]. (d') The ratio of RebG to stevioside is higher than that in extracts of dead tissues or cells of Stevia plants that do not have any of the genetic characteristics (1) to (3) defined in [1]. (e') The content of RebA is higher than that of extracts of dead tissues or cells of Stevia plants that do not have any of the genetic characteristics (1) to (3) defined in [1]. (f') The content of RebB is higher than that of an extract of dead tissue or cells of a Stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (g') The content of RebF is higher than that of an extract of dead tissue or cells of a Stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (h') The content of RebG is higher than that of extracts of dead tissues or dead cells of Stevia plants that do not have any of the genetic characteristics (1) to (3) defined in [1]. (i') The content of RebM is higher than that of extracts of dead tissues or dead cells of Stevia plants that do not have any of the genetic characteristics (1) to (3) defined in [1]. (j') The content of steviol glycosides having β-1,3-glucosidic bonds is higher than that of an extract of dead tissue or dead cells of a Stevia plant body that does not have any of the genetic characteristics (1) to (3) defined in [1]. (k') The content of RebD is lower than that of extracts of dead tissues or dead cells of Stevia plants that do not have any of the genetic characteristics (1) to (3) defined in [1]. (l') The content of RebE is lower than that of extracts of dead tissues or dead cells of Stevia plants that do not have any of the genetic characteristics (1) to (3) defined in [1]. (m') The content of RebN is lower than that of extracts of dead tissues or dead cells of Stevia plants that do not have any of the genetic characteristics (1) to (3) defined in [1]. (n') The content of stevioside is lower than that of an extract of dead tissue or dead cells of a Stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (o') The content of steviol glycosides not having β-1,3-glucosidic bonds is reduced compared to extracts of dead tissues or dead cells of Stevia plants not having any of the genetic characteristics (1) to (3) defined in [1]. (p') The ratio of any one of RebA, RebB, RebF, RebG, and RebM to any one of RebD, RebE, RebN, and stevioside is higher than that of an extract of dead tissue or cells of a Stevia plant that does not have any of the genetic characteristics (1) to (3) defined in [1]. (q') The ratio of steviol glycosides having β-1,3-glucosidic bonds to steviol glycosides not having β-1,3-glucosidic bonds is higher than that of extracts of dead tissues or cells of Stevia plants that do not have any of the genetic characteristics (1) to (3) defined in [1]. (r') The ratio of steviol glycoside produced by UGT76G1 from the substrate steviol glycoside to the substrate steviol glycoside of UGT76G1 is higher than that of an extract of dead tissue or cells of a Stevia plant body that does not have any of the genetic characteristics (1) to (3) defined in [1]. [17-2] A method for producing an extract having at least one of the chemical characteristics (a') to (r') defined in [16-2], comprising a step of obtaining an extract from dead tissue or dead cells described in [10-2] or [11-2]. [18-2] A method for producing steviol glycoside having β-1,3-glucosidic bonds, comprising a step of purifying steviol glycoside having β-1,3-glucosidic bonds from the extract described in [16-2]. [19-2] Providing an extract of dead tissue or dead cells according to [10-2] or [11-2], or an extract according to [16-2]; and adding said extract to a food product, a sweetener composition, a flavoring, or a pharmaceutical ingredient; A method for producing a food product, a sweetener composition, a flavoring agent, or a pharmaceutical product, comprising the steps of: The present invention makes it possible to obtain stevia plants having various characteristics described herein, such as a higher RebM to RebD ratio, and to provide means for producing such plants, leaves obtained from such plants, and beverages containing steviol glycosides obtained from the leaves. FIG. 1 is a diagram showing the positions of bases associated with genetic feature (1) in the base sequence of SEQ ID NO: 1. Bases enclosed in boxes are bases associated with genetic feature (1). FIG. 2 is a diagram showing the positions of bases associated with genetic feature (2) in the base sequence of SEQ ID NO: 2. Bases enclosed in boxes are bases associated with genetic feature (2). FIG. 3 is a diagram showing the positions of bases associated with genetic feature (3) in the base sequence of SEQ ID NO: 3. Bases enclosed in boxes are bases associated with genetic feature (3). The present invention will be described in detail below. The following embodiments are merely examples for explaining the present invention, and are not intended to limit the present invention to such embodiments. The present invention can be embodied in various forms without departing from the gist of the present invention. All documents cited in this specification, as well as published publications, patent publications and other patent documents, are hereby incorporated by reference. 1. Stevia plant The present invention provides a stevia plant having at least one of the following genetic characteristics (1) to (3) (hereinafter, sometimes collectively referred to as the "plant of the present invention" or the "stevia plant of the present invention"). (1) It is heterozygous or homozygous for an allele in which the base at the position corresponding to 184 of SEQ ID NO:1 is G, and is preferably heterozygous. (2) It is heterozygous or homozygous for an allele in which the base at the position corresponding to 170 of SEQ ID NO:2 is C, and is preferably heterozygous. (3) It is heterozygous or homozygous for an allele in which the base at the position corresponding to position 92 of SEQ ID NO:3 is C, and is preferably homozygous. The plant of the present invention is derived from a wild-type Stevia plant and has at least one of the above genetic characteristics (1) to (3) (hereinafter, at least one of the genetic characteristics (1) to (3) may be collectively referred to as the "genetic characteristic of the present invention"). The plant body of the present invention may have at least one of the following chemical characteristics: (a) The ratio of RebM to RebD is higher than that of a stevia plant not having the genetic characteristic of the present invention. (b) The ratio of RebB to RebE is higher than that of a stevia plant not having the genetic characteristic of the present invention. (c) The ratio of RebG to RebE is higher than that of a stevia plant not having the genetic characteristic of the present invention. (d) The ratio of RebG to stevioside is higher than that of a stevia plant not having the genetic characteristic of the present invention. (e) The RebA content is higher than that of a stevia plant not having the genetic characteristic of the present invention. (f) The content of RebB is higher than that of a stevia plant not having the genetic characteristic of the present invention. (g) The content of RebF is higher than that of a stevia plant not having the genetic characteristic of the present invention. (h) The RebG content is higher than that of a stevia plant not having the genetic characteristic of the present invention. (i) The content of RebM is higher than that of a stevia plant not having the genetic characteristic of the present invention. (j) The content of steviol glycosides having β-1,3-glucosidic bonds is higher than that of a stevia plant not having the genetic characteristics of the present invention. (k) The content of RebD is lower than that of a stevia plant not having the genetic characteristic of the present invention. (l) The RebE content is lower than that of a stevia plant not having the genetic characteristic of the present invention. (m) The RebN content is lower than that of a stevia plant not having the genetic characteristic of the present invention. (n) The stevioside content is lower than that of a stevia plant not having the genetic characteristic of the present invention. (o) The content of steviol glycosides not having β-1,3-glucosidic bonds is lower than that of a stevia plant not having the genetic characteristics of the present invention. (p) The content ratio of any one of RebA, RebB, RebF, RebG, and RebM to any one of RebD, RebE, RebN, and stevioside is higher than that of a stevia plant not having the genetic characteristic of the present invention. (q) The ratio of steviol glycosides having β-1,3-glucosidic bonds to steviol glycosides not having β-1,3-glucosidic bonds is higher than that of a stevia plant not having the genetic characteristic of the present invention. (r) The content ratio of steviol glycoside produced by UGT76G1 from a substrate steviol glycoside to a substrate steviol glycoside of UGT76G1 is higher than that of a stevia plant not having the genetic characteristic of the present invention. "A position (or portion) corresponding to" means, when a sequence identical to a reference sequence (e.g., SEQ ID NOs: 1 to 3, etc.) exists in the genome, a position or portion in that sequence present in the genome (e.g., position 184, position 170, position 92, etc.), and when a sequence identical to the reference sequence does not exist in the genome, it means a position or portion in the sequence corresponding to the reference sequence in the genome that corresponds to the position or portion in the reference sequence. Whether or not a sequence identical to or corresponding to a reference sequence exists in the genome can be determined, for example, by amplifying the genomic DNA of a target stevia plant with primers capable of amplifying the reference sequence by PCR, sequencing the amplified product, and performing alignment analysis between the obtained sequence and the reference sequence. Non-limiting examples of sequences corresponding to the reference sequence include base sequences having sequence identity of 60% or more, 70% or more, 75% or more, 80% or more, 81% or more, 82% or more, 83% or more, 84% or more, 85% or more, 86% or more, 87% or more, 88% or more, 89% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, 98.1% or more, 98.4% or more, 98.7% or more, 99% or more, 99.2% or more, 99.5% or more, or 99.8% or more. The position or portion corresponding to the position or portion in the reference sequence in the sequence corresponding to the reference sequence in the genome can be determined in consideration of the base sequence before and after the position or portion in the reference sequence. For example, by performing alignment analysis between a reference sequence and a sequence corresponding to the reference sequence in a genome, a position or portion in the sequence corresponding to the reference sequence in a genome that corresponds to the position or portion in the reference sequence can be determined. For example, taking the "position corresponding to position 184 of SEQ ID NO: 1" of the genetic feature (1) of the present invention as an example, when the genome of a stevia plant has a portion consisting of the same nucleotide sequence as SEQ ID NO: 1, the "position corresponding to position 184 of SEQ ID NO: 1" is the 184th position from the 5' side of the portion consisting of the same nucleotide sequence as SEQ ID NO: 1 in the genome. On the other hand, when the genome of a stevia plant has a portion consisting of a nucleotide sequence that is not identical to SEQ ID NO: 1 but corresponds to it, the genome does not have a portion consisting of the same nucleotide sequence as SEQ ID NO: 1, so the "position corresponding to position 184 of SEQ ID NO: 1" does not necessarily correspond to the 184th position from the 5' side of the portion corresponding to SEQ ID NO: 1. However, by considering the nucleotide sequences before and after position 184 of SEQ ID NO: 1, etc., the "position corresponding to position 184 of SEQ ID NO: 1" in the genome of such a stevia plant can be specified. For example, the "position corresponding to position 184 of SEQ ID NO: 1" in the genome of a stevia plant can be specified by performing an alignment analysis between the nucleotide sequence of the portion corresponding to SEQ ID NO: 1 in the genome of a stevia plant and the nucleotide sequence of SEQ ID NO: 1. A "portion consisting of a nucleotide sequence corresponding to SEQ ID NO:1" means, for example, a portion consisting of a nucleotide sequence having sequence identity of 60% or more, 70% or more, 75% or more, 80% or more, 81% or more, 82% or more, 83% or more, 84% or more, 85% or more, 86% or more, 87% or more, 88% or more, 89% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, 98.1% or more, 98.4% or more, 98.7% or more, 99% or more, 99.2% or more, 99.5% or more, or 99.8% or more to the nucleotide sequence of SEQ ID NO:1. In some embodiments, the "portion consisting of a base sequence corresponding to SEQ ID NO:1" includes a portion of the genome of a Stevia plant that can be amplified by PCR using a forward primer (e.g., having the sequence of SEQ ID NO:4) that hybridizes to a complementary sequence of a portion of positions 1 to 183 from the 5' end of SEQ ID NO:1 (i.e., from the 5' end of SEQ ID NO:1 to the base one base 5' end side of position 184, which is the position related to genetic characteristic (1)), and a reverse primer (e.g., having the sequence of SEQ ID NO:5) that hybridizes to a portion of positions 1 to 31 from the 3' end of SEQ ID NO:1 (i.e., from the 3' end of SEQ ID NO:1 to the base one base 3' end side of position 184, which is the position related to genetic characteristic (1)). In some embodiments, the "portion consisting of a base sequence corresponding to SEQ ID NO:2" includes a portion of the genome of a Stevia plant that can be amplified by PCR using a forward primer (e.g., having the sequence of SEQ ID NO:6) that hybridizes to a complementary sequence of a portion of positions 1 to 169 from the 5' end of SEQ ID NO:2 (i.e., from the 5' end of SEQ ID NO:2 to the base one base 5' end side of position 170, which is the position related to genetic characteristic (2)), and a reverse primer (e.g., having the sequence of SEQ ID NO:7) that hybridizes to a portion of positions 1 to 34 from the 3' end of SEQ ID NO:2 (i.e., from the 3' end of SEQ ID NO:2 to the base one base 3' end side of position 170, which is the position related to genetic characteristic (2)). In some embodiments, the "portion consisting of a base sequence corresponding to SEQ ID NO:3" includes a portion of the genome of a Stevia plant that can be amplified by PCR using a forward primer (e.g., having the sequence of SEQ ID NO:8) that hybridizes to a complementary sequence of a portion of positions 1 to 91 from the 5' end of SEQ ID NO:3 (i.e., from the 5' end of SEQ ID NO:3 to the base one base 5'-terminal side of position 92, which is the position related to genetic characteristic (3)), and a reverse primer (e.g., having the sequence of SEQ ID NO:9) that hybridizes to a portion of positions 1 to 29 from the 3' end of SEQ ID NO:3 (i.e., from the 3' end of SEQ ID NO:3 to the base one base 3'-terminal side of position 92, which is the position related to genetic characteristic (3)). In a particular embodiment, the "portion consisting of a nucleotide sequence corresponding to SEQ ID NO:1" includes, for example, a portion of the genome of a stevia plant that can be amplified by PCR using a forward primer containing the nucleotide sequence of SEQ ID NO:4 and a reverse primer containing the nucleotide sequence of SEQ ID NO:5. In a specific embodiment, the "portion consisting of a nucleotide sequence corresponding to SEQ ID NO:2" includes, for example, a portion of the genome of a stevia plant that can be amplified by PCR using a forward primer containing the nucleotide sequence of SEQ ID NO:6 and a reverse primer containing the nucleotide sequence of SEQ ID NO:7. In a specific embodiment, the "portion consisting of a nucleotide sequence corresponding to SEQ ID NO:3" includes, for example, a portion of the genome of a Stevia plant that can be amplified by PCR using a forward primer containing the nucleotide sequence of SEQ ID NO:8 and a reverse primer containing the nucleotide sequence of SEQ ID NO:9. In a specific embodiment, the "allele in which the base at the position corresponding to position 184 of SEQ ID NO: 1 is G" (hereinafter, sometimes referred to as the "allele associated with genetic feature (1)") comprises at least one base sequence of SEQ ID NO: 10 to 13. In a specific embodiment, the "allele in which the base at the position corresponding to position 170 of SEQ ID NO: 2 is C" (hereinafter, sometimes referred to as the "allele associated with genetic feature (2)") comprises at least one base sequence of SEQ ID NO: 14 to 17. In a specific embodiment, the "allele in which the base at the position corresponding to position 92 of SEQ ID NO: 3 is C" (hereinafter, sometimes referred to as the "allele associated with genetic feature (3)") comprises at least one base sequence of SEQ ID NO: 18 to 21. Herein, (1) the position corresponding to position 184 of SEQ ID NO:1, (2) the position corresponding to position 170 of SEQ ID NO:2, and (3) the position corresponding to position 92 of SEQ ID NO:3 may be collectively referred to as the "polymorphic site of the present invention" or the "site related to the genetic characteristic of the present invention." The above genetic characteristics were identified using PCR, TaqMan PCR, sequencing, microarray, Invader, TILLING, random amplified polymorphic DNA (RAD), restriction fragment length polymorphism (RFLP), PCR-SSCP, amplified fragment length polymorphism (AFLP), simple sequence length polymorphism (SSLP), cleaved amplified polymorphic sequence (CAPS), derived cleaved amplified polymorphic sequence (dCAPS), allele-specific oligonucleotide (ASO), ARMS, denaturing gradient gel electrophoresis (DGGE), chemical cleavage of mismatch (CCM), DOL, MALDI-TOF / MS, TDI, padlock probe, molecular beacon, dynamic allele specific hybridization (DASH), UCAN, ECA, PINPOINT, primer oligo base extension (PROBE), very short extension (VSET), and Survivor Detection can be performed by, but is not limited to, methods such as PCR assay, Sniper assay, Luminex assay, the GOOD method, the LCx method, the SNaPshot method, the Mass ARRAY method, the pyrosequencing method, the SNP-IT method, and melting curve analysis. In a specific embodiment, the genetic characteristic of the present invention can be detected by the dCAPS method using the following combination of primer sets and restriction enzymes. When the candidate plant has a preferred embodiment of the genetic characteristic (1) (heterozygosity), for example, PCR amplification is performed on the genomic DNA of the candidate plant using a forward primer having the nucleotide sequence shown in SEQ ID NO: 22 and a reverse primer having the nucleotide sequence shown in SEQ ID NO: 23, and the resulting PCR product (about 248 bp long, for example, SEQ ID NO: 24 or 25) is treated with the restriction enzyme EcoRV, resulting in a band of about 248 bp long (for example, SEQ ID NO: 25), a band of about 213 bp long (for example, SEQ ID NO: 26), and a band of about 35 bp long (for example, SEQ ID NO: 27). On the other hand, when the candidate plant does not have the genetic characteristic (1), PCR amplification is performed in the same manner as above to produce a PCR product of about 248 bp long (for example, SEQ ID NO: 24), but restriction enzyme treatment produces a band of about 213 bp long (for example, SEQ ID NO: 26) and a band of about 35 bp long (for example, SEQ ID NO: 27). When the candidate plant has a preferred embodiment of the genetic characteristic (2) (heterozygosity), for example, PCR amplification is performed on the genomic DNA of the candidate plant using a forward primer having the nucleotide sequence shown in SEQ ID NO: 28 and a reverse primer having the nucleotide sequence shown in SEQ ID NO: 29, and the resulting PCR product (about 242 bp long, for example, SEQ ID NO: 30 or 31) is treated with the restriction enzyme PvuII, resulting in a band of about 242 bp long (for example, SEQ ID NO: 30), a band of about 207 bp long (for example, SEQ ID NO: 32), and a band of about 35 bp long (for example, SEQ ID NO: 33). On the other hand, when the candidate plant does not have the genetic characteristic (2), PCR amplification is performed in the same manner as above to produce a PCR product of about 242 bp long (for example, SEQ ID NO: 30), but even if restriction enzyme treatment is performed, only a band of the PCR product of about 242 bp long (for example, SEQ ID NO: 30) that is not cut is obtained. When the candidate plant has a preferred embodiment of the genetic characteristic (3) (homozygosity), for example, PCR amplification is performed on the genomic DNA of the candidate plant using a forward primer having the nucleotide sequence shown in SEQ ID NO: 34 and a reverse primer having the nucleotide sequence shown in SEQ ID NO: 35, and the resulting PCR product (about 284 bp long, for example, SEQ ID NO: 36) is treated with the restriction enzyme PvuII, resulting in a band of about 249 bp long (for example, SEQ ID NO: 37) and a band of about 35 bp long (for example, SEQ ID NO: 38). On the other hand, when the candidate plant does not have the genetic characteristic (3), PCR amplification in the same manner as above produces a PCR product of about 284 bp long (for example, SEQ ID NO: 39), but even if this is treated with the restriction enzyme PvuII, only the band of the uncut PCR product of about 284 bp long (for example, SEQ ID NO: 39) is obtained. With respect to the above bp length, "about" means ±5 bp. Restriction enzyme treatment can be performed according to the conditions recommended by the vendor of each restriction enzyme used. In some embodiments, a plant of the present invention has any one of genetic characteristics (1) to (3). In some embodiments, a plant of the present invention has a combination of genetic characteristics (1) and (2). In some embodiments, a plant of the present invention has a combination of genetic characteristics (1) and (3). In some embodiments, a plant of the present invention has a combination of genetic characteristics (2) and (3). In some embodiments, a plant of the present invention has all of genetic characteristics (1) to (3). The stevia plant of the present invention is derived from a wild-type stevia plant and has the above-mentioned genetic characteristics that result in at least one of the chemical characteristics (a) to (r). The genetic characteristics may be generated by a genetically modified technique or a non-genetically modified technique. Thus, the plant of the present invention may be one obtained by a genetically modified technique or a progeny thereof (hereinafter sometimes referred to as a "genetically modified plant"), or one obtained by a non-genetically modified technique or a progeny thereof (hereinafter sometimes referred to as a "non-genetically modified plant"). In the present specification, examples of "non-genetically modified techniques" include methods for inducing mutations in genes of host cells (or host plants) without introducing foreign genes. Such methods include a method of applying a mutagen to plant cells. Examples of such mutagen are ethyl methanesulfonate (EMS) and sodium azide. For example, plant cells can be treated with EMS at concentrations of 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, etc. The treatment time is about 1 hour to about 48 hours, about 2 hours to about 36 hours, about 3 hours to about 30 hours, about 4 hours to about 28 hours, about 5 hours to about 26 hours, or about 6 hours to about 24 hours. The treatment procedure itself is known, and can be carried out by immersing imbibed seeds that have undergone a water absorption process in a treatment solution containing a mutagen at the above concentration for the above treatment time. Another example of a non-genetically modified technique is a method in which plant cells are irradiated with radiation or light such as X-rays, gamma rays, ultraviolet rays, etc. When irradiating with ultraviolet rays, cells are irradiated with an appropriate amount of ultraviolet light (ultraviolet lamp strength, distance, time) and then cultured in a selection medium, etc., whereupon cells, calli, or plants having the desired traits can be selected. The irradiation intensity may be 0.01-100Gr, 0.03-75Gr, 0.05-50Gr, 0.07-25Gr, 0.09-20Gr, 0.1-15Gr, 0.1-10Gr, 0.5-10Gr, or 1-10Gr, the irradiation distance may be 1cm-200m, 5cm-100m, 7cm-75m, 9cm-50m, 10cm-30m, 10cm-20m, or 10cm-10m, and the irradiation time may be 1 minute to 2 years, 2 minutes to 1 year, 3 minutes to 0.5 years, 4 minutes to 1 month, 5 minutes to 2 weeks, or 10 minutes to 1 week. The irradiation intensity, distance, and time vary depending on the type of radiation or light and the state of the target of irradiation (cells, callus, plant body), but can be appropriately adjusted by a person skilled in the art. Additionally, techniques such as cell fusion, anther culture (haploid cultivation), and distant crossing (haploid cultivation) are also known. In general, plant cells may undergo mutations during cultivation, and therefore it is preferable to reinstate them into an individual plant for more stable maintenance of traits. Plants obtained by subsequently carrying out genetic modification (e.g., by genome editing) using a non-genetically modified stevia plant as a host (e.g., a plant obtained by carrying out genetic modification using the plant of the present invention as a host to further add another trait) are not excluded from the scope of the present invention. The plant of the present invention may have at least one of the above chemical characteristics (a) to (r). Here, the term "stevia plant not having the genetic characteristic of the present invention" means, for example, a stevia plant having none of the genetic characteristics (1) to (3) of the present invention for a stevia plant having at least one of the genetic characteristics (1) to (3) of the present invention, a stevia plant having none of the genetic characteristics (1) to (3) of the present invention for a stevia plant having the genetic characteristic (1), a stevia plant other than the stevia plant having the genetic characteristic (1), i.e., a stevia plant not having the genetic characteristic (1), and a stevia plant having the genetic characteristics (1) and (2), a stevia plant other than the stevia plant having the genetic characteristics (1) and (2), i.e., (i) a stevia plant having none of the genetic characteristics (1) and (2), (ii) a stevia plant having the genetic characteristic (1) but not the genetic characteristic (2), and (iii) a stevia plant having the genetic characteristic (2) but not the genetic characteristic (1). The content ratio of a steviol glycoside to another steviol glycoside means the ratio of the content of the latter steviol glycoside (e.g., RebM) to the content of the former steviol glycoside (e.g., RebD) (e.g., RebM content / RebD content). The content may be, for example, the mass of the target glycoside contained in a unit mass of dried Stevia leaves or the concentration of the target glycoside in dried Stevia leaves. Dried leaves refer to fresh leaves that have been dried to reduce the moisture content to 10% by weight or less, 7% by weight or less, 5% by weight or less, 4% by weight or less, 3% by weight or less, 2% by weight or less, or 1% by weight or less. Preferably, the moisture content of the dried leaves of the plant body of the present invention is 3 to 4% by weight. With respect to chemical characteristic (a), in some embodiments, the ratio of RebM to RebD in a plant of the present invention is about 1.2-fold or more, about 1.6-fold or more, about 2-fold or more, about 2.4-fold or more, about 2.8-fold or more, about 3.2-fold or more, about 3.6-fold or more, about 4-fold or more, about 4.4-fold or more, about 4.8-fold or more, about 5.2-fold or more, about 5.6-fold or more, about 6-fold or more, about 6.4-fold or more, about 6.8-fold or more, about 7.2-fold or more, about 7.6-fold or more, about 8-fold or more, about 8.4-fold or more, about 8.8-fold or more, about 9.2-fold or more, about 9.6-fold or more, about 10-fold or more, about 10.5-fold or more, about 11-fold or more, about 11.5-fold or more, or about 12-fold or more than the ratio in a Stevia plant not having the genetic characteristic of the present invention. With respect to chemical characteristic (b), in some embodiments, the ratio of RebB to RebE in a plant of the present invention is about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 30 times or more, about 40 times or more, about 50 times or more, about 60 times or more, about 70 times or more, about 80 times or more, about 90 times or more, about 100 times or more, about 150 times or more, about 200 times or more, about 250 times or more, about 300 times or more, about 400 times or more, about 500 times or more, about 600 times or more, or about 700 times or more than the ratio in a Stevia plant not having the genetic characteristic of the present invention. With respect to chemical characteristic (c), in some embodiments, the ratio of RebG to RebE in a plant of the present invention is about 2-fold or more, about 2.5-fold or more, about 3-fold or more, about 3.5-fold or more, about 4-fold or more, about 4.5-fold or more, about 5-fold or more, about 10-fold or more, about 15-fold or more, about 20-fold or more, about 25-fold or more, about 30-fold or more, about 40-fold or more, about 50-fold or more, about 60-fold or more, about 70-fold or more, about 80-fold or more, about 90-fold or more, about 100-fold or more, about 150-fold or more, about 200-fold or more, about 250-fold or more, about 300-fold or more, about 400-fold or more, about 500-fold or more, about 600-fold or more, or about 700-fold or more than the ratio in a Stevia plant not having the genetic characteristic of the present invention. With respect to chemical characteristic (d), in some embodiments, the ratio of RebG to stevioside in a plant of the present invention is about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 30 times or more, about 40 times or more, about 50 times or more, about 60 times or more, about 70 times or more, about 80 times or more, about 90 times or more, about 100 times or more, about 150 times or more, about 200 times or more, about 250 times or more, about 300 times or more, about 400 times or more, about 500 times or more, about 600 times or more, or about 700 times or more than the ratio in a Stevia plant not having the genetic characteristic of the present invention. With respect to chemical characteristic (e), in some embodiments, the content of RebA in a plant of the present invention is about 1.05-fold or more, about 1.1-fold or more, about 1.15-fold or more, about 1.2-fold or more, about 1.25-fold or more, about 1.3-fold or more, about 1.35-fold or more, about 1.5-fold or more, about 1.65-fold or more, about 1.8-fold or more, about 1.95-fold or more, about 2.1-fold or more, about 2.25-fold or more, about 2.4-fold or more, about 2.55-fold or more, about 2.7-fold or more, about 2.85-fold or more, about 3-fold or more, about 3.15-fold or more, about 3.3-fold or more, about 3.5-fold or more, about 3.7-fold or more, about 3.9-fold or more, about 4.1-fold or more, about 4.3-fold or more, about 4.5-fold or more, or about 4.7-fold or more than the content of RebA in a Stevia plant not having the genetic characteristic of the present invention. With respect to chemical characteristic (f), in some embodiments, the content of RebB in a plant of the present invention is about 1.05 times or more, about 1.15 times or more, about 1.25 times or more, about 1.35 times or more, about 1.5 times or more, about 1.65 times or more, about 1.8 times or more, about 2 times or more, about 2.25 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 5.5 times or more, about 6 times or more, about 7 times or more, about 8 times or more, about 9 times or more, about 10 times or more, about 11 times or more, about 12 times or more, about 13 times or more, about 14 times or more, about 15 times or more, or about 16 times or more than the content of RebB in a Stevia plant not having the genetic characteristic of the present invention. Regarding chemical characteristic (g), in some embodiments, the content of RebF in a plant of the present invention is about 1.02-fold or more, about 1.03-fold or more, about 1.04-fold or more, about 1.05-fold or more, about 1.1-fold or more, about 1.15-fold or more, about 1.2-fold or more, about 1.25-fold or more, about 1.3-fold or more, about 1.35-fold or more, about 1.4-fold or more, about 1.45-fold or more, about 1.5-fold or more, about 1.6-fold or more, about 1.8-fold or more, about 2-fold or more, about 2.2-fold or more, about 2.4-fold or more, about 2.6-fold or more, about 2.8-fold or more, about 3-fold or more, about 3.2-fold or more, about 3.4-fold or more, about 3.6-fold or more, about 3.8-fold or more, about 4-fold or more, or about 4.2-fold or more than the content of RebF in a Stevia plant not having the genetic characteristic of the present invention. With respect to chemical characteristic (h), in some embodiments, the content of RebG in a plant of the present invention is about 1.2 times or more, about 1.3 times or more, about 1.4 times or more, about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 6 times or more, about 7 times or more, about 8 times or more, about 9 times or more, about 10 times or more, about 12.5 times or more, about 15 times or more, about 17.5 times or more, about 20 times or more, about 22.5 times or more, about 25 times or more, about 30 times or more, about 35 times or more, about 40 times or more, about 45 times or more, or about 50 times or more than the content of RebG in a Stevia plant not having the genetic characteristic of the present invention. With respect to chemical characteristic (i), in some embodiments, the content of RebM in a plant of the present invention is about 1.05-fold or more, about 1.1-fold or more, about 1.15-fold or more, about 1.2-fold or more, about 1.3-fold or more, about 1.4-fold or more, about 1.5-fold or more, about 1.7-fold or more, about 2-fold or more, about 2.5-fold or more, about 3-fold or more, about 3.5-fold or more, about 4-fold or more, about 4.5-fold or more, about 5-fold or more, about 6-fold or more, about 7-fold or more, about 8-fold or more, about 9-fold or more, about 10-fold or more, about 12-fold or more, about 14-fold or more, about 16-fold or more, about 18-fold or more, about 20-fold or more, about 22-fold or more, or about 24-fold or more than the content of RebM in a Stevia plant not having the genetic characteristic of the present invention. Regarding chemical characteristic (j), in some embodiments, the content of steviol glycosides having β-1,3-glucosidic bonds in a plant of the present invention is about 1.02 times or more, about 1.03 times or more, about 1.04 times or more, about 1.05 times or more, about 1.1 times or more, about 1.15 times or more, about 1.2 times or more, about 1.5 times or more, about 1.6 times or more, about 1.7 times or more, about 1.8 times or more, about 1.9 times or more, about 2.0 times or more, about 2.1 times or more, about 2.2 times or more, about 2.3 times or more, about 2.4 times or more, about 2.5 times or more, about 2.6 times or more, about 2.7 times or more, about 2.8 times or more, about 2.9 times or more, about 3.0 times or more, about 3.1 times or more, about 3.2 times or more, about 3.3 times or more, about 3.4 times or more, about 3.5 times or more, about 3.6 times or more, about 3.7 times or more, about 3.8 times or more, about 3.9 times or more, about 3.9 times or more, about 4.0 ... 3 times or more, about 1.4 times or more, about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 6 times or more, about 7 times or more, about 8 times or more, about 9 times or more, about 10 times or more, about 12.5 times or more, about 15 times or more, about 17.5 times or more, about 20 times or more, about 22.5 times or more, about 25 times or more, about 30 times or more, about 35 times or more, about 40 times or more, about 45 times or more, about 50 times or more. With respect to chemical characteristic (k), in some embodiments, the content of RebD in a plant of the present invention is about 0.8 times or less, about 0.76 times or less, about 0.72 times or less, about 0.68 times or less, about 0.64 times or less, about 0.6 times or less, about 0.56 times or less, about 0.52 times or less, about 0.5 ... 48 fold or less, about 0.46 fold or less, about 0.44 fold or less, about 0.42 fold or less, about 0.4 fold or less, about 0.38 fold or less, about 0.36 fold or less, about 0.34 fold or less, about 0.32 fold or less, about 0.3 fold or less, about 0.28 fold or less, about 0.26 fold or less, about 0.24 fold or less, about 0.22 fold or less, about 0.2 fold or less, about 0.18 fold or less, about 0.16 fold or less, or about 0.14 fold or less. With respect to chemical characteristic (l), in some embodiments, the content of RebE in a plant of the present invention is about 0.6 times or less, about 0.56 times or less, about 0.52 times or less, about 0.48 times or less, about 0.44 times or less, about 0.4 times or less, about 0.38 times or less, about 0.36 times or less, about 0.34 times or less, about 0.5 times or less, about 0.6 times or less, about 0.5 times or less, about 0.6 times or less, about 0.7 times or less, about 0.8 times or less, about 0.9 times or less, about 0.1 times or less, about 0.2 times or less, about 0.3 times or less, about 0.4 ...5 times or less, about 32 times or less, about 0.3 times or less, about 0.28 times or less, about 0.26 times or less, about 0.24 times or less, about 0.22 times or less, about 0.2 times or less, about 0.18 times or less, about 0.16 times or less, about 0.14 times or less, about 0.12 times or less, about 0.1 times or less, about 0.08 times or less, about 0.06 times or less, about 0.04 times or less, about 0.03 times or less, about 0.02 times or less, or about 0.01 times or less. With respect to chemical characteristic (m), in some embodiments, the content of RebN in a plant of the present invention is about 0.9 times or less, about 0.86 times or less, about 0.82 times or less, about 0.78 times or less, about 0.74 times or less, about 0.7 times or less, about 0.66 times or less, about 0.62 times or less, about 0.58 times or less, about 0.05 times or less, about 0.06 times or less, about 0.07 times or less, about 0.09 times or less, about 0.10 times or less, about 0.15 times or less, about 0.16 times or less, about 0.17 times or less, about 0.18 times or less, about 0.19 times or less, about 0.20 times or less, about 0.21 times or less, about 0.22 times or less, about 0.23 times or less, about 0.24 times or less, about 0.25 times or less, about 0.26 times or less, about 0.27 times or less, about 0.28 times or less, about 0.29 times or less, about 0.30 times or less, about 0.31 times or less, about 0.32 times or less, about 0.33 times or less, about 0.34 times or less, about 0.35 times or less, about 0.36 times or less, about 0.37 times or less, about 0.38 times or less, about 0.39 times or less, about 0.40 times or less, about 0.41 times or less, about 0.42 times or less, about 0.43 times or less, about 0.44 times or less, about 0.45 times or less, about 0.46 times or less, about 0.47 times or less, about 0.48 times or less, about 0.49 times 0.54 or less, about 0.5 or less, about 0.48 or less, about 0.46 or less, about 0.44 or less, about 0.42 or less, about 0.4 or less, about 0.38 or less, about 0.36 or less, about 0.34 or less, about 0.32 or less, about 0.3 or less, about 0.28 or less, about 0.26 or less, about 0.24 or less, about 0.22 or less, about 0.2 or less, or about 0.18 or less. With respect to chemical characteristic (n), in some embodiments, the content of stevioside in a plant of the present invention is about 0.8 times or less, about 0.75 times or less, about 0.7 times or less, about 0.65 times or less, about 0.6 times or less, about 0.55 times or less, about 0.5 times or less, about 0.45 times or less, about 0.4 times or less, about 0 times or less, or about 0 times or less of the content of stevioside in a Stevia plant not having the genetic characteristic of the present invention. 0.35 or less, about 0.3 or less, about 0.28 or less, about 0.26 or less, about 0.24 or less, about 0.22 or less, about 0.2 or less, about 0.18 or less, about 0.16 or less, about 0.14 or less, about 0.12 or less, about 0.1 or less, about 0.08 or less, about 0.06 or less, about 0.05 or less, about 0.04 or less, about 0.03 or less, or about 0.02 or less. Regarding chemical characteristic (o), in some embodiments, the content of steviol glycosides not having β-1,3-glucosidic bonds in a plant of the present invention is about 0.9 times or less, about 0.86 times or less, about 0.82 times or less, about 0.78 times or less, about 0.74 times or less, about 0.7 times or less, about 0.66 times or less, about 0.62 times or less, about 0.6 times or less, about 0.56 times or less, about 0.52 times or less than the content of steviol glycosides not having β-1,3-glucosidic bonds in a Stevia plant not having the genetic characteristic of the present invention. about 0.48 times or less, about 0.44 times or less, about 0.4 times or less, about 0.38 times or less, about 0.36 times or less, about 0.34 times or less, about 0.32 times or less, about 0.3 times or less, about 0.28 times or less, about 0.26 times or less, about 0.24 times or less, about 0.22 times or less, about 0.2 times or less, about 0.18 times or less, about 0.16 times or less, about 0.14 times or less, about 0.12 times or less, about 0.1 times or less, about 0.08 times or less, about 0.06 times or less, about 0.04 times or less, about 0.03 times or less, about 0.02 times or less, and about 0.01 times or less. Regarding the chemical characteristic (p), in some embodiments, the content ratio of any one of RebA, RebB, RebF, RebG, and RebM to any one of RebD, RebE, RebN, and stevioside in a plant of the present invention is about 1.2 times or more, about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3 times or more, or about 3 times or more, of the said ratio in a Stevia plant not having the genetic characteristic of the present invention. 0.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 30 times or more, about 40 times or more, about 50 times or more, about 60 times or more, about 70 times or more, about 80 times or more, about 90 times or more, about 100 times or more, about 150 times or more, about 200 times or more, about 250 times or more, about 300 times or more, about 400 times or more, about 500 times or more, about 600 times or more, or about 700 times or more. Regarding the chemical characteristic (q), in some embodiments, the ratio of steviol glycosides having β-1,3-glucosidic bonds to steviol glycosides not having β-1,3-glucosidic bonds in a plant of the present invention is about 1.2 times or more, about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more than the ratio in a Stevia plant not having the genetic characteristic of the present invention. or above, about 4 times or more, about 4.5 times or more, about 5 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 30 times or more, about 40 times or more, about 50 times or more, about 60 times or more, about 70 times or more, about 80 times or more, about 90 times or more, about 100 times or more, about 150 times or more, about 200 times or more, about 250 times or more, about 300 times or more, about 400 times or more, about 500 times or more, about 600 times or more, or about 700 times or more. Regarding chemical characteristic (r), in some embodiments, the content ratio of steviol glycoside produced by UGT76G1 from a substrate steviol glycoside of UGT76G1 in a plant of the present invention to the substrate steviol glycoside of UGT76G1 is about 1.2 times or more, about 1.5 times or more, about 2 times or more, about 3 times or more, about 4 times or more, about 5 times or more, about 6 times or more, about 8 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 25 times or more, about 30 times or more, about 35 times or more, about 40 times or more, about 45 times or more, about 50 times or more, about 55 times or more, about 60 times or more, about 65 times or more, about 70 times or more, about 75 times or more, about 80 times or more, about 85 times or more, about 90 times or more, about 95 times or more, or about 100 times or more than the said ratio in a Stevia plant not having the genetic characteristic of the present invention. With respect to chemical characteristic (a), in some embodiments, the ratio of RebM to RebD in a plant of the present invention is about 0.12 or more, about 0.16 or more, about 0.2 or more, about 0.24 or more, about 0.28 or more, about 0.32 or more, about 0.36 or more, about 0.4 or more, about 0.44 or more, about 0.48 or more, about 0.5 or more, about 0.525 or more, about 0.55 or more, about 0.575 or more, about 0.6 or more, about 0.625 or more, about 0.65 or more, about 0.675 or more, about 0.7 or more, about 0.725 or more, about 0.75 or more, about 0.775 or more, about 0.8 or more, about 0.825 or more, about 0.85 or more, about 0.875 or more, about 0.9 or more, about 0.925 or more, about 0.95 or more, about 0.975 or more, or about 1 or more. With regard to chemical characteristic (b), in some embodiments, the ratio of RebB to RebE in a plant of the present invention is about 0.17 or more, about 0.5 or more, about 1 or more, about 1.5 or more, about 2 or more, about 2.5 or more, about 3 or more, about 3.5 or more, about 4 or more, about 4.5 or more, about 5 or more, about 5.5 or more, about 6 or more, about 6.5 or more, about 7 or more, about 7.5 or more, about 8 or more, about 8.5 or more, about 9 or more, about 9.5 or more, about 10.1 or more, about 10.5 or more, about 11 or more, about 11.5 or more, about 12 or more, about 12.5 or more, about 13 or more, about 13.5 or more, about 14 or more, about 14.5 or more, or about 15 or more. Regarding chemical characteristic (c), in some embodiments, the ratio of RebG to RebE in the plant of the present invention is about 0.004 or more, about 0.05 or more, about 0.1 or more, about 0.2 or more, about 0.3 or more, about 0.4 or more, about 0.5 or more, about 0.6 or more, about 0.7 or more, about 0.8 or more, about 0.9 or more, about 1.01 or more, about 1.02 or more, about 1.03 or more, about 1.04 or more, about 1.05 or more. or greater than about 1.07, about 1.1 or greater, about 1.12 or greater, about 1.13 or greater, about 1.17 or greater, about 1.2 or greater, about 1.25 or greater, about 1.3 or greater, about 1.35 or greater, about 1.37 or greater, about 1.38 or greater, about 1.4 or greater, about 1.5 or greater, about 1.6 or greater, about 1.7 or greater, about 1.72 or greater, about 1.75 or greater, about 1.8 or greater, about 1.85 or greater, about 1.9 or greater, about 1.95 or greater, or about 2 or greater. Regarding chemical characteristic (d), in some embodiments, the ratio of RebG to stevioside in the plant body of the present invention is about 0.0007 or more, about 0.004 or more, about 0.006 or more, about 0.008 or more, about 0.01 or more, about 0.012 or more, about 0.014 or more, about 0.016 or more, about 0.018 or more, about 0.02 or more, about 0.025 or more, about 0.03 or more, about 0.035 or more, about 0.04 or more, about 0.045 or more, about 0.05 or more, about 0.055 or more, about 0.06 or more, about 0.065 or more, about 0.07 or more, about 0.075 or more, about 0.08 or more, about 0.085 or more, about 0.09 or more, about 0.091 or more, about 0.092 or more, about 0.093 or more, about 0.094 or more, about 0.095 or more, about 0.096 or more, about 0.097 or more, about 0.098 or more, about 0.099 or more, or about 0.1 or more. With regard to chemical characteristic (e), in some embodiments, the content of RebA in a plant of the present invention is, as a concentration in dry leaves, about 2% by weight or more, about 2.15% by weight or more, about 2.3% by weight or more, about 2.45% by weight or more, about 2.6% by weight or more, about 2.75% by weight or more, about 2.9% by weight or more, about 3.05% by weight or more, about 3.2% by weight or more, about 3.35% by weight or more, about 3.5% by weight or more, about 3.65% by weight or more, about 3.8% by weight or more, about 4% by weight or more, about 4.2% by weight or more, about 4.4% by weight or more, about 4.6% by weight or more, about 4.8% by weight or more, about 5% by weight or more, about 5.25% by weight or more, about 5.5% by weight or more, about 5.75% by weight or more, about 6% by weight or more, about 6.25% by weight or more, about 6.5% by weight or more, about 6.75% by weight or more, or about 7% by weight or more. Regarding chemical characteristic (f), in some embodiments, the content of RebB in a plant body of the present invention is about 0.04% by weight or more, about 0.044% by weight or more, about 0.048% by weight or more, about 0.052% by weight or more, about 0.056% by weight or more, about 0.06% by weight or more, about 0.064% by weight or more, about 0.068% by weight or more, about 0.072% by weight or more, about 0.076% by weight or more, about 0.08% by weight or more, about 0.07 ... 0.084% by weight or more, about 0.088% by weight or more, about 0.092% by weight or more, about 0.096% by weight or more, about 0.1% by weight or more, about 0.105% by weight or more, about 0.11% by weight or more, about 0.115% by weight or more, about 0.12% by weight or more, about 0.125% by weight or more, about 0.13% by weight or more, about 0.135% by weight or more, about 0.14% by weight or more, about 0.145% by weight or more, about 0.15% by weight or more, or about 0.16% by weight or more. Regarding chemical characteristic (g), in some embodiments, the content of RebF in a plant body of the present invention is, as a concentration in a dry leaf, about 0.06% by weight or more, about 0.064% by weight or more, about 0.068% by weight or more, about 0.072% by weight or more, about 0.076% by weight or more, about 0.08% by weight or more, about 0.084% by weight or more, about 0.088% by weight or more, about 0.092% by weight or more, about 0.096% by weight or more, about 0.1% by weight or more, about 0.105% by weight or more, about 0.11% by weight or more, about 0.115% by weight or more, about 0.12% by weight or more, about 0.125% by weight or more, about 0.13% by weight or more, about 0.135% by weight or more, about 0.14% by weight or more, about 0.145% by weight or more, about 0.15% by weight or more, about 0.155% by weight or more, about 0.16% by weight or more, about 0.17% by weight or more, about 0.18% by weight or more, about 0.19% by weight or more, or about 0.2% by weight or more. Regarding chemical characteristic (h), in some embodiments, the content of RebG in a plant body of the present invention is about 0.001% by weight or more, about 0.002% by weight or more, about 0.003% by weight or more, about 0.004% by weight or more, about 0.005% by weight or more, about 0.006% by weight or more, about 0.007% by weight or more, about 0.008% by weight or more, about 0.009% by weight or more, about 0.01% by weight or more, about 0.011% by weight or more, about 0.0 12% by weight or more, about 0.013% by weight or more, about 0.014% by weight or more, about 0.016% by weight or more, about 0.018% by weight or more, about 0.02% by weight or more, about 0.022% by weight or more, about 0.024% by weight or more, about 0.026% by weight or more, about 0.028% by weight or more, about 0.03% by weight or more, about 0.032% by weight or more, about 0.034% by weight or more, about 0.036% by weight or more, about 0.038% by weight or more, or about 0.04% by weight or more. Regarding chemical characteristic (i), in some embodiments, the content of RebM in a plant body of the present invention is about 0.15% by weight or more, about 0.17% by weight or more, about 0.19% by weight or more, about 0.21% by weight or more, about 0.23% by weight or more, about 0.25% by weight or more, about 0.27% by weight or more, about 0.29% by weight or more, about 0.31% by weight or more, about 0.33% by weight or more, about 0.35% by weight or more, about 0.40% by weight or more, about 0.45% by weight or more, about 0.46% by weight or more, about 0.47% by weight or more, about 0.48% by weight or more, about 0.49% by weight or more, about 0.50% by weight or more, about 0.51% by weight or more, about 0.52% by weight or more, about 0.53% by weight or more, about 0.54% by weight or more, about 0.55% by weight or more, about 0.56% by weight or more, about 0.57% by weight or more, about 0.58% by weight or more, about 0.59% by weight or more, about 0.60% by weight or more, about 0.61% by weight or more, about 0.62% by weight or more, about 0.63% by weight or more, about 0.64% by weight or more, about 0.65% by weight or more, about 0.66% by weight or more, about 0.67% by weight or more, about 0.68% by weight or more, about 0.69% by weight or more, about 0.70% by weight or more, about 0.71% by weight or more, about 0.72% by weight or more, about 0.73 0.37% by weight or more, about 0.39% by weight or more, about 0.41% by weight or more, about 0.43% by weight or more, about 0.45% by weight or more, about 0.47% by weight or more, about 0.49% by weight or more, about 0.51% by weight or more, about 0.54% by weight or more, about 0.57% by weight or more, about 0.6% by weight or more, about 0.63% by weight or more, about 0.66% by weight or more, about 0.69% by weight or more, about 0.72% by weight or more, or about 0.75% by weight or more. Regarding chemical characteristic (j), in some embodiments, the content of steviol glycosides having β-1,3-glucosidic bonds in a plant body of the present invention is about 0.001% by weight or more, about 0.002% by weight or more, about 0.005% by weight or more, about 0.01% by weight or more, about 0.02% by weight or more, about 0.04% by weight or more, about 0.06% by weight or more, about 0.08% by weight or more, about 0.1% by weight or more, in terms of concentration in dried leaves. or more, about 0.15% by weight or more, about 0.2% by weight or more, about 0.3% by weight or more, about 0.4% by weight or more, about 0.5% by weight or more, about 0.6% by weight or more, about 0.7% by weight or more, about 0.8% by weight or more, about 1% by weight or more, about 1.5% by weight or more, about 2% by weight or more, about 2.5% by weight or more, about 3% by weight or more, about 3.5% by weight or more, about 4% by weight or more, about 5% by weight or more, about 6% by weight or more, or about 7% by weight or more. Regarding chemical characteristic (k), in some embodiments, the content of RebD in a plant body of the present invention is about 1.65% by weight or less, about 1.6% by weight or less, about 1.55% by weight or less, about 1.5% by weight or less, about 1.45% by weight or less, about 1.4% by weight or less, about 1.35% by weight or less, about 1.3% by weight or less, about 1.25% by weight or less, about 1.2% by weight or less, about 1.15% by weight or less, about 1.1% by weight or less, about 1.05% by weight or less, about 1% by weight or less, about 0.95% by weight or less, about 0.9% by weight or less, about 0.85% by weight or less, about 0.8% by weight or less, about 0.75% by weight or less, about 0.7% by weight or less, about 0.65% by weight or less, about 0.6% by weight or less, about 0.55% by weight or less, about 0.5% by weight or less, about 0.45% by weight or less, about 0.4% by weight or less, or about 0.35% by weight or less. Regarding chemical characteristic (l), in some embodiments, the content of RebE in a plant body of the present invention is about 0.34% by weight or less, about 0.32% by weight or less, about 0.3% by weight or less, about 0.28% by weight or less, about 0.26% by weight or less, about 0.24% by weight or less, about 0.22% by weight or less, about 0.2% by weight or less, about 0.18% by weight or less, about 0.16% by weight or less, about 0.14% by weight or less, about 0.12% by weight or less, or about 0.2% by weight or less, as a concentration in a dry leaf. %, about 0.1% by weight or less, about 0.08% by weight or less, about 0.06% by weight or less, about 0.05% by weight or less, about 0.04% by weight or less, about 0.03% by weight or less, about 0.02% by weight or less, about 0.015% by weight or less, about 0.01% by weight or less, about 0.009% by weight or less, about 0.008% by weight or less, about 0.007% by weight or less, about 0.006% by weight or less, about 0.005% by weight or less, or about 0.004% by weight or less. Regarding chemical characteristic (m), in some embodiments, the content of RebN in a plant body of the present invention is about 0.35% by weight or less, about 0.33% by weight or less, about 0.31% by weight or less, about 0.29% by weight or less, about 0.27% by weight or less, about 0.25% by weight or less, about 0.24% by weight or less, about 0.23% by weight or less, about 0.22% by weight or less, about 0.21% by weight or less, about 0.2% by weight or less, about 0. 19% by weight or less, about 0.18% by weight or less, about 0.17% by weight or less, about 0.16% by weight or less, about 0.15% by weight or less, about 0.14% by weight or less, about 0.13% by weight or less, about 0.12% by weight or less, about 0.11% by weight or less, about 0.1% by weight or less, about 0.09% by weight or less, about 0.08% by weight or less, about 0.07% by weight or less, about 0.06% by weight or less, about 0.055% by weight or less, or about 0.05% by weight or less. With respect to chemical characteristic (n), in some embodiments, the content of stevioside in a plant of the present invention is about 2.5% by weight or less, about 2.4% by weight or less, about 2.3% by weight or less, about 2.2% by weight or less, about 2.1% by weight or less, about 2% by weight or less, about 1.9% by weight or less, about 1.8% by weight or less, about 1.7% by weight or less, about 1.6% by weight or less, about 1.5% by weight or less, about 1.4% by weight or less, about 1.3% by weight or less, about 1.2% by weight or less, about 1.1% by weight or less, about 1% by weight or less, about 0.9% by weight or less, about 0.8% by weight or less, about 0.7% by weight or less, about 0.6% by weight or less, about 0.5% by weight or less, about 0.45% by weight or less, about 0.4% by weight or less, about 0.35% by weight or less, about 0.3% by weight or less, about 0.25% by weight or less, or about 0.2% by weight or less, as a concentration in dried leaves. Regarding chemical characteristic (o), in some embodiments, the content of steviol glycosides not having β-1,3-glucosidic bonds in a plant body of the present invention is about 2.5% by weight or less, about 2.2% by weight or less, about 2% by weight or less, about 1.8% by weight or less, about 1.6% by weight or less, about 1.4% by weight or less, about 1.2% by weight or less, about 1% by weight or less, about 0.9% by weight or less, about 0.8% by weight or less, about 0.7% by weight or less, as a concentration in dried leaves. less than, about 0.6% by weight or less, about 0.5% by weight or less, about 0.4% by weight or less, about 0.3% by weight or less, about 0.2% by weight or less, about 0.1% by weight or less, about 0.08% by weight or less, about 0.06% by weight or less, about 0.04% by weight or less, about 0.02% by weight or less, about 0.015% by weight or less, about 0.01% by weight or less, about 0.008% by weight or less, about 0.006% by weight or less, about 0.005% by weight or less, and about 0.004% by weight or less. Regarding the chemical characteristic (p), in some embodiments, the ratio of any one of RebA, RebB, RebF, RebG, and RebM to any one of RebD, RebE, RebN, and stevioside in the plant body of the present invention is about 0.0007 or more, about 0.004 or more, about 0.01 or more, about 0.02 or more, about 0.03 or more, about 0.05 or more, about 0.08 or more, about 0.091 or more, about 0.095 or more, about 0.1 or more, about 0.2 or more, about 0.3 or more, about 0.5 or more, about 0.8 or more, about 1 or more, about 1.05 or more, about 1.07 or more, about 1.1 or more, about 1.2 or more, about 1.5 or more, about 2 or more, about 3 or more, about 4 or more, about 5 or more, about 8 or more, about 10 or more, about 10.5 or more, about 11 or more, about 11.5 or more, about 12 or more, about 12.5 or more, about 13 or more, about 13.5 or more, about 14 or more, about 14.5 or more, or about 15 or more. Regarding chemical characteristic (q), in some embodiments, the ratio of steviol glycosides having β-1,3-glucosidic bonds to steviol glycosides not having β-1,3-glucosidic bonds in a plant body of the present invention is about 0.0007 or more, about 0.004 or more, about 0.01 or more, about 0.02 or more, about 0.03 or more, about 0.05 or more, about 0.08 or more, about 0.091 or more, about 0.095 or more, about 0.1 or more, about 0.2 or more, about 0.3 or more, about 0.5 or more, about 0.8 or more, about 1 or more, about 1.05 or more, about 1.07 or more, about 1.1 or more, about 1.2 or more, about 1.5 or more, about 2 or more, about 3 or more, about 4 or more, about 5 or more, about 8 or more, about 10 or more, about 10.5 or more, about 11 or more, about 11.5 or more, about 12 or more, about 12.5 or more, about 13 or more, about 13.5 or more, about 14 or more, about 14.5 or more, or about 15 or more. Regarding chemical characteristic (r), in some embodiments, the content ratio of steviol glycoside produced by UGT76G1 from a substrate steviol glycoside to a substrate steviol glycoside of UGT76G1 in a plant body of the present invention is about 0.15 or more, about 0.3 or more, about 0.5 or more, about 0.7 or more, about 0.9 or more, about 1 or more, about 1.5 or more, about 2 or more, about 3 or more, about 5 or more, about 7 or more, about 10 or more, about 15 or more, about 16 or more, about 17 or more, about 20 or more, about 25 or more, about 30 or more, about 35 or more, about 40 or more, about 45 or more, about 50 or more, about 51 or more, about 55 or more, about 60 or more, about 65 or more, about 66 or more, about 70 or more, about 75 or more, or about 80 or more. In some embodiments, the steviol glycoside having a β-1,3-glucosidic bond does not include RebD and RebN. In some embodiments, the steviol glycoside having a β-1,3-glucosidic bond has two β-1,3-glucosidic bonds. In another embodiment, the steviol glycoside having a β-1,3-glucosidic bond has one β-1,3-glucosidic bond. In a preferred embodiment, the steviol glycoside having a β-1,3-glucosidic bond is selected from the group consisting of RebA, RebB, RebF, RebH, RebG, RebI, RebJ, RebM, RebO, RebQ, and dulcoside B. In a particular embodiment, the steviol glycoside having a β-1,3-glucosidic bond is selected from the group consisting of RebA, RebB, RebF, RebG, and RebM. In some embodiments, the steviol glycoside that does not have a β-1,3-glucosidic bond is selected from the group consisting of steviolmonoside, steviolbioside, rubusoside, stevioside, RebE, and dulcoside A. In certain embodiments, the steviol glycoside that does not have a β-1,3-glucosidic bond is selected from the group consisting of stevioside and RebE. In some embodiments, the substrate steviol glycoside of UGT76G1 is selected from steviolmonoside, rubusoside, steviolbioside, stevioside, RebA, RebD, RebE, and RebG. In this embodiment, the "steviol glycoside generated by UGT76G1 from the substrate steviol glycoside" is steviol-1,3-bioside for steviolmonoside, RebG for rubusoside, RebB for steviolbioside, RebA for stevioside, RebI for RebA, RebM for RebD, RebD for RebE, and RebQ for RebG. Steviol glycosides can be extracted in the form of an extract by reacting fresh or dried leaves of the plant of the present invention with an appropriate solvent (aqueous solvent such as water, or organic solvent such as alcohol, ether, and acetone). The extraction conditions can be determined by reference to the methods described in Ohta et al., J. Appl. Glycosci., Vol. 57, No. 3, 199-209 (2010) or WO2010 / 038911, or the methods described in the Examples below. Furthermore, the extract thus obtained can be subjected to known methods such as ethyl acetate or other organic solvent:water gradient, high performance liquid chromatography (HPLC), gas chromatography, time-of-flight mass spectrometry (TOF-MS), and ultra performance liquid chromatography (UPLC) to purify individual steviol glycosides, for example, steviol glycosides having a β-1,3-glucosidic bond, RebA, RebB, RebF, RebG, RebM, etc. The content of steviol glycosides can be measured by the method described in Ohta et al. or WO2010 / 038911, or the method described in the Examples below. Specifically, for example, the content can be measured by sampling fresh leaves from the stevia plant of the present invention and performing LC-MS / MS. The plant body of the present invention may include not only the whole plant body, but also plant organs (e.g., leaves, petals, stems, roots, seeds, etc.), plant tissues (e.g., epidermis, phloem, parenchyma, xylem, vascular bundles, palisade tissue, spongy tissue, etc.), or various forms of plant cells (e.g., suspension culture cells), protoplasts, leaf slices, callus, etc. Furthermore, the leaves may be dried leaves as described above. The plant body of the present invention may also include tissue cultures or plant cultured cells. This is because the plant body can be regenerated by culturing such tissue cultures or plant cultured cells. Examples of regenerative forms of the plant body of the present invention include, but are not limited to, embryos, meristematic cells, pollen, leaves, roots, root tips, petals, protoplasts, leaf slices, and callus. 2. Method for producing the plant of the present invention In another embodiment, the present invention provides a method for producing a stevia plant having at least one of the chemical characteristics (a) to (r) (hereinafter, may be referred to as the "production method of the present invention"), which comprises a step of crossing a stevia plant of the present invention with a second stevia plant. The Stevia plant produced by this method may have the same phenotype and genetic characteristics as the plant of the present invention. The details of the individual chemical characteristics of the plant obtained by the production method of the present invention are as described above for the plant of the present invention. In the production method of the present invention, "crossing" means crossing a plant of the present invention (first generation (S1)) with a second plant (S1) to obtain a child plant (a plant produced by the production method of the present invention (second generation (S2)). Backcrossing is preferred as the crossing method. "Backcrossing" is a technique in which a child plant (S2) born between a plant of the present invention and a second plant is further crossed with a plant of the present invention (i.e., a plant having the genetic characteristics of the present invention) (S1) to produce a plant having the genetic characteristics of the present invention. When the second plant (S1) used in the production method of the present invention has the same phenotype and genetic characteristics as the plant of the present invention, it is essentially backcrossing. Alternatively, the plant of the present invention can be produced by self-pollination, which can be carried out by self-pollinating the pistil of the plant of the present invention with pollen from the stamen of the plant of the present invention. When the phenotype and genetic characteristics of a plant produced by the production method of the present invention are the same as those of the plant of the present invention, it is also possible to produce a stevia plant having a phenotype equivalent to that of the plant of the present invention by further crossing the plant produced by the production method of the present invention with a third stevia plant. In another embodiment, the plant of the present invention can be produced by regenerating the plant by culturing the above-mentioned tissue culture or plant cell culture. The culturing conditions are the same as those for culturing tissue culture or plant cell culture of wild-type Stevia plants and are well known (Protocols for In Vitro cultures and secondary metabolite analysis of aromatic and medicinal plants, Method in molecular biology, vol. 1391, pp113-123). In yet another embodiment, the plant of the present invention can be produced by modifying the genome of the stevia plant to acquire the genetic features of the present invention. The genetic features of the present invention can be acquired by recombinant techniques (e.g., genome editing, etc.) or non-recombinant techniques as described above. Non-recombinant techniques include mutagenesis treatments such as treatment with a mutagen, or treatment with radiation or light, as described in the section on the plant of the present invention. Specifically, for example, for an individual having an allele in which the base at the position corresponding to position 184 of SEQ ID NO:1 is not G (e.g., an allele in which the base at said position is A), the base at said position can be replaced with G; for an individual having an allele in which the base at the position corresponding to position 170 of SEQ ID NO:2 is not C (e.g., an allele in which the base at said position is T), the base at said position can be replaced with C; and for an individual having an allele in which the base at the position corresponding to position 92 of SEQ ID NO:3 is not C (e.g., an allele in which the base at said position is T), the base at said position can be replaced with C to acquire the genetic features of the present invention. 3. Screening method for plants according to the present invention The plant of the present invention and plants having the same phenotype and / or genetic characteristics as the plant of the present invention can be screened by detecting the genetic characteristics of the present invention from the tissue of the plant. Here, "screening" means distinguishing the plant of the present invention from other plants and selecting the plant of the present invention. Therefore, in another aspect, the present invention provides a method for screening a Stevia plant having at least one of the chemical characteristics (a) to (r), which comprises a step of detecting the presence and / or absence of at least one of the genetic characteristics (1) to (3) from the genome of a test plant (hereinafter, sometimes referred to as the "screening method of the present invention"). In some embodiments, the genetic feature to be detected is any one of genetic features (1) to (3). In some embodiments, the genetic feature to be detected is genetic features (1) and (2). In some embodiments, the genetic feature to be detected is genetic features (1) and (3). In some embodiments, the genetic feature to be detected is genetic features (2) and (3). In some embodiments, the genetic feature to be detected is all of genetic features (1) to (3). The screening method of the present invention may further comprise a step of selecting, from among the test plants, a plant body in which the presence of at least one of the above-mentioned genetic characteristics has been detected. The presence of the genetic features of the present invention may be determined, for example, by: (I) an allele in which the base at the position corresponding to position 184 of SEQ ID NO: 1 is G (for example, an allele containing the base sequence of SEQ ID NO: 10, 11, 12, or 13); (II) an allele in which the base at the position corresponding to position 170 of SEQ ID NO: 2 is C (for example, an allele containing the base sequence of SEQ ID NO: 14, 15, 16, or 17); and (III) An allele in which the base at the position corresponding to position 92 of SEQ ID NO: 3 is C (for example, an allele containing the base sequence of SEQ ID NO: 18, 19, 20, or 21). and / or detecting the presence of an allele selected from the group consisting of: (i) Detection of the absence of an allele in which the base at the position corresponding to position 92 of SEQ ID NO: 3 is T (e.g., an allele containing the base sequence of SEQ ID NO: 3, 46, 47, or 48). It can be determined by: The absence of a genetic feature of the present invention may be, for example, (I) an allele in which the base at the position corresponding to position 184 of SEQ ID NO: 1 is G (for example, an allele containing the base sequence of SEQ ID NO: 10, 11, 12, or 13); (II) an allele in which the base at the position corresponding to position 170 of SEQ ID NO: 2 is C (for example, an allele containing the base sequence of SEQ ID NO: 14, 15, 16, or 17); and (III) detecting the absence of an allele selected from the group consisting of an allele in which the base at position 92 of SEQ ID NO: 3 is C (e.g., an allele containing the base sequence of SEQ ID NO: 18, 19, 20, or 21); and / or (i) Detection of the presence of an allele in which the base at the position corresponding to position 92 of SEQ ID NO: 3 is T (e.g., an allele containing the base sequence of SEQ ID NO: 3, 46, 47, or 48) It can be determined by: Specific examples of the method for detecting genetic characteristics of the present invention include, but are not limited to, PCR, TaqMan PCR, sequencing, microarray, invader, TILLING, RAD, RFLP, PCR-SSCP, AFLP, SSLP, CAPS, dCAPS, ASO, ARMS, DGGE, CCM, DOL, MALDI-TOF / MS, TDI, padlock probe, molecular beacon, DASH, UCAN, ECA, PINPOINT, PROBE, VSET, Survivor assay, Sniper assay, Luminex assay, GOOD, LCx, SNaPshot, Mass ARRAY, pyrosequencing, SNP-IT, and melting curve analysis. In one embodiment, the genetic characteristic (1) of the present invention can be detected, for example, by the dCAPS method using the following primer set and restriction enzymes. Primer set: A primer set comprising a forward primer comprising any sequence of 15 or more consecutive bases located at positions 1 to 211 of SEQ ID NO: 49 or 50 (e.g., SEQ ID NO: 22), and a reverse primer comprising a consecutive sequence 15 to 36 bases long from the 3' end of SEQ ID NO: 23. Restriction enzyme: EcoRV. In one embodiment, the genetic characteristic (2) of the present invention can be detected, for example, by the dCAPS method using the following primer set and restriction enzymes. Primer set: A primer set comprising a forward primer comprising any sequence of 15 or more consecutive bases located at positions 1 to 204 of SEQ ID NO:51 or 52 (e.g., SEQ ID NO:28), and a reverse primer comprising a consecutive sequence 15 to 36 bases long from the 3' end of SEQ ID NO:29. Restriction enzyme: PvuII. In one embodiment, the genetic characteristic (3) of the present invention can be detected, for example, by the dCAPS method using the following primer set and restriction enzymes. Primer set: A primer set comprising a forward primer comprising any sequence of 15 or more consecutive bases located at positions 1 to 246 of SEQ ID NO:53 or 54 (e.g., SEQ ID NO:34), and a reverse primer comprising a consecutive sequence 15 to 36 bases long from the 3' end of SEQ ID NO:35. Restriction enzyme: PvuII. The primer sequences can be optimized within the range that satisfies the above conditions. For details on optimizing primer design, see, for example, Sambrook and Russell, "Molecular Cloning: A Laboratory Manual" 3rd Edition (2001), Cold Spring Harbor Laboratory Press, etc. The above primers may be 15 to 50 bases long, 18 to 48 bases long, 20 to 45 bases long, 30 to 40 bases long, etc. The restriction enzymes corresponding to each primer set include other enzymes that recognize the same sequence as the above enzymes and cleave the same site, or isoschizomers of the above enzymes. It is also possible to design primer sets other than those described above based on the genetic characteristics of the present invention, and select restriction enzymes corresponding to them. In a specific embodiment, the genetic characteristics (1) to (3) of the present invention can be detected by, for example, the dCAPS method using a primer set having the following sequences and a restriction enzyme. The screening method of the present invention may further include a step of measuring the content of steviol glycosides (e.g., the content of RebA, RebB, RebD, RebE, RebF, RebG, RebM, RebN and / or stevioside) in tissues (e.g., leaves) of a test stevia plant in which a genetic feature of the present invention has been detected. The measurement of the steviol glycoside content is as described in 1. Stevia plant. In this embodiment, an individual having a high level of at least one of the chemical features (a) to (r) may be selected from among the test stevia plants in which a genetic feature of the present invention has been detected, and this may be crossed with another stevia plant, and the screening method of the present invention may be applied to the resulting offspring plant. Thus, the screening method of the present invention may include one or more of the following steps. (i) detecting the genetic features of the present invention in the genome of a test stevia plant; (ii) measuring the content of steviol glycosides in the test stevia plant tissue in which the genetic feature of the present invention has been detected; (iii) selecting, from among the test stevia plants in which the genetic characteristics of the present invention have been detected, individuals having a high level of at least one of the chemical characteristics (a) to (r); (iv) crossing the individual having a high degree of at least one of the selected chemical characteristics (a) to (r) with other Stevia plants; (v) detecting the genetic characteristic of the present invention from the genome of the offspring plant obtained by crossing; (vi) measuring the content of steviol glycosides in the offspring plant tissue in which the genetic features of the present invention have been detected; (vii) A step of selecting individuals having a high degree of at least one of the chemical characteristics (a) to (r) from among the offspring plants in which the genetic characteristics of the present invention have been detected. An individual with a high level of chemical characteristics means an individual with a high content of the target steviol glycoside for chemical characteristics (a) to (d), (p), and (r), an individual with a high content of the target steviol glycoside for chemical characteristics (e) to (j), and an individual with a low content of the target steviol glycoside for chemical characteristics (k) to (o). The selected individuals having a high level of chemical characteristics may be, for example, individuals in the top 50%, top 40%, top 30%, top 20%, top 10%, top 5%, top 4%, top 3%, top 2%, or top 1% of the test stevia plants in which the genetic characteristics of the present invention have been detected, in terms of the level of the chemical characteristics. The other stevia plants to be crossed may or may not contain the genetic characteristics of the present invention. In the above embodiment, steps (iv) to (vii) may be repeated multiple times. In this manner, stevia plants having a higher level of chemical characteristics can be screened. In the screening method of the present invention, the test stevia plant may be a natural plant or a non-genetically modified plant. The non-genetically modified plant is as described in the section 1. Stevia plant. In the screening method of the present invention, the test stevia plant may include a stevia plant that has been subjected to a mutagenesis treatment and its progeny. The mutagenesis treatment is as described in 1. Stevia plant, and includes treatment with a mutagen, treatment with radiation or light, etc. The present invention also provides the primer sets and combinations thereof described above, for example, the primer sets and combinations thereof described in Table 1. The present invention further provides primer sets capable of amplifying by PCR a region having a nucleotide sequence selected from the group consisting of SEQ ID NOs: 1 to 3, 10, 14, and 18, for example, a primer set of a forward primer comprising the nucleotide sequence of SEQ ID NO: 4 and a reverse primer comprising the nucleotide sequence of SEQ ID NO: 5, a primer set of a forward primer comprising the nucleotide sequence of SEQ ID NO: 6 and a reverse primer comprising the nucleotide sequence of SEQ ID NO: 7, a primer set of a forward primer comprising the nucleotide sequence of SEQ ID NO: 8 and a reverse primer comprising the nucleotide sequence of SEQ ID NO: 9, and combinations of these primer sets. Furthermore, the present invention provides a probe capable of detecting the presence and / or absence of the genetic feature of the present invention (hereinafter, sometimes referred to as the "probe of the present invention"). The probe of the present invention may have a structure suitable for various detection methods for the presence and / or absence of the genetic feature of the present invention (for example, real-time PCR such as TaqMan PCR). For example, the probe of the present invention may contain a nucleotide sequence having complementarity to a portion of a genome including a site related to the genetic feature of the present invention. Non-limiting examples of such probes include those containing a sequence complementary to a nucleotide sequence selected from SEQ ID NOs: 11 to 13, 15 to 17, 19 to 21, and 40 to 48. Of these sequences, SEQ ID NOs: 11 to 13, 15 to 17, and 19 to 21 are specific to an allele related to the genetic feature of the present invention, and SEQ ID NOs: 40 to 48 are specific to an allele that is not related to the genetic feature of the present invention. In addition, SEQ ID NOs: 11 to 13 are specific to alleles associated with genetic feature (1) of the present invention, SEQ ID NOs: 15 to 17 are specific to alleles associated with genetic feature (2) of the present invention, and SEQ ID NOs: 19 to 21 are specific to alleles associated with genetic feature (3) of the present invention. Furthermore, SEQ ID NOs: 40 to 42 are specific to alleles other than the allele associated with genetic feature (1) of the present invention, SEQ ID NOs: 43 to 45 are specific to alleles other than the allele associated with genetic feature (2) of the present invention, and SEQ ID NOs: 46 to 48 are specific to alleles other than the allele associated with genetic feature (3) of the present invention. The presence of the genetic feature of the present invention can be detected by detecting an allele associated with the genetic feature of the present invention, and the absence of the genetic feature of the present invention can be detected by non-detection of an allele associated with the genetic feature of the present invention. The presence of the genetic feature (3) of the present invention can also be detected by non-detection of an allele other than the allele associated with the genetic feature (3) of the present invention, and the absence of the genetic feature (3) of the present invention can also be detected by detection of an allele other than the allele associated with the genetic feature (3) of the present invention. The probe of the present invention preferably has a label. Non-limiting examples of such labels include fluorescent labels, luminescent labels, radioactive labels, dyes, enzymes, quenchers, moieties that bind to detectable labels, etc. In a specific embodiment, the probe of the present invention has a polynucleotide comprising a base sequence complementary to a sequence selected from SEQ ID NOs: 11-13, 15-17, 19-21, and 40-48, and a label. The present invention also provides a kit comprising the above primer set and the corresponding restriction enzyme. In a specific embodiment, the kit of the present invention comprises a primer set comprising a combination of a forward primer and a reverse primer shown in Table 1, and the corresponding restriction enzyme. The present invention also provides a kit comprising a primer set capable of amplifying by PCR a region having a base sequence selected from the group consisting of SEQ ID NOs: 1 to 3, 10, 14 and 18, and the above-mentioned corresponding probe of the present invention. These primer sets, probes, and kits can be used to detect the genetic features of the present invention, can be used in the screening method of the present invention, etc. Furthermore, these primer sets and kits may contain instructions including explanations regarding the detection of the genetic features of the present invention or the screening method of the present invention, such as instruction manuals, site information including information on the method of use (e.g., URL, two-dimensional code), and media on which information on the method of use is recorded (e.g., flexible disk, CD, DVD, Blu-ray disk, memory card, USB memory), etc. In some embodiments, the present invention provides a screening kit for Stevia plants having at least one of chemical characteristics (a)-(r), comprising reagents for detecting the presence and / or absence of at least one of the genetic characteristics (1)-(3). The reagents may include primers and / or probes for use in CAPS, dCAPS, or TaqMan PCR. In a specific embodiment, the reagent for detecting the presence and / or absence of at least one of the genetic features (1) to (3) includes a combination of a primer set and a restriction enzyme for detecting at least one of the above genetic features (1) to (3) by the dCAPS method, for example, a combination of a primer set and a restriction enzyme described in Table 1, or a combination of a primer set that amplifies a site related to at least one of the genetic features (1) to (3) (e.g., a site containing a sequence selected from SEQ ID NOs: 10 to 21) and a probe having a nucleotide sequence complementary to a site related to at least one of the genetic features (1) to (3) (e.g., a site containing a sequence selected from SEQ ID NOs: 11 to 13, 15 to 17, and 19 to 21), which can be used in a TaqMan PCR method or the like. 4. Manufacturing method of plant-derived extract and products using said extract In a further aspect of the present invention, there is provided a method for producing an extract having at least one of the following chemical characteristics (a') to (r') (hereinafter, may be referred to as "the method for producing the extract of the present invention"), the method comprising the step of obtaining an extract from a plant of the present invention, a Stevia plant selected by the screening method of the present invention, or a Stevia plant produced by the production method of the present invention, or a seed, leaf (e.g., dried leaf or fresh leaf), tissue, tissue culture, or cell of said plant. (a') The ratio of RebM to RebD is higher than in extracts of stevia plants not having the genetic characteristic of the present invention. (b') The ratio of RebB to RebE is higher than in extracts of stevia plants not having the genetic characteristic of the present invention. (c') The ratio of RebG to RebE is higher than in an extract of a stevia plant not having the genetic characteristic of the present invention. (d') The ratio of RebG to stevioside is higher than in an extract of a Stevia plant not having the genetic characteristic of the present invention. (e') The content of RebA is higher than that of an extract of a stevia plant not having the genetic characteristic of the present invention. (f') The content of RebB is higher than that of an extract of a stevia plant not having the genetic characteristic of the present invention. (g') The content of RebF is higher than that of an extract of a Stevia plant not having the genetic characteristic of the present invention. (h') The content of RebG is higher than that of an extract of a stevia plant not having the genetic characteristic of the present invention. (i') The content of RebM is higher than that of an extract of a stevia plant not having the genetic characteristic of the present invention. (j') The content of steviol glycosides having β-1,3-glucosidic bonds is higher than that of an extract of a stevia plant not having the genetic characteristics of the present invention. (k') The content of RebD is lower than that of an extract of a stevia plant not having the genetic characteristic of the present invention. (l') The content of RebE is lower than that of an extract of a stevia plant not having the genetic characteristic of the present invention. (m') The content of RebN is lower than that of an extract of a stevia plant not having the genetic characteristic of the present invention. (n') The content of stevioside is lower than that of an extract of a stevia plant not having the genetic characteristic of the present invention. (o') The content of steviol glycosides not having β-1,3-glucosidic bonds is lower than that of an extract of a stevia plant not having the genetic characteristics of the present invention. (p') The ratio of any one of RebA, RebB, RebF, RebG, and RebM to any one of RebD, RebE, RebN, and stevioside is higher than that of an extract of a Stevia plant not having the genetic characteristic of the present invention. (q') The ratio of steviol glycosides having β-1,3-glucosidic bonds to steviol glycosides not having β-1,3-glucosidic bonds is higher than that of an extract of a Stevia plant not having the genetic characteristics of the present invention. (r') The ratio of steviol glycoside produced by UGT76G1 from the substrate steviol glycoside to the substrate steviol glycoside of UGT76G1 is higher than that of an extract of a Stevia plant not having the genetic characteristic of the present invention. Further provided is an extract having at least one of the chemical characteristics (a') to (r') from the plant of the present invention, a stevia plant selected by the screening method of the present invention, or a stevia plant produced by the production method of the present invention, or a seed, leaf (e.g., dried leaf or fresh leaf), tissue, tissue culture, or cell of the plant (hereinafter, sometimes referred to as "the extract of the present invention"). The extract of the present invention is preferably produced by the production method of the extract of the present invention. The extract of the present invention may be unpurified (unpurified extract or crude extract) or purified (purified extract). Furthermore, a production method of the steviol glycoside (hereinafter, sometimes referred to as "the production method of the steviol glycoside of the present invention") is provided, which comprises a step of purifying the steviol glycoside from the extract of the present invention. The production method of the steviol glycoside of the present invention may further comprise a step of obtaining an extract having at least one of the chemical characteristics (a') to (r') from the plant of the present invention, a stevia plant selected by the screening method of the present invention, or a stevia plant produced by the production method of the present invention. The steviol glycoside produced by the method for producing steviol glycoside of the present invention is not particularly limited, and examples thereof include RebA, RebB, RebC, RebD, RebE, RebF, RebG, RebI, RebJ, RebM, RebN, RebO, RebQ, stevioside, steviolbioside, steviolmonoside, dulcoside A, dulcoside B, rubusoside, and the like. In a preferred embodiment, the steviol glycoside is a steviol glycoside having a β-1,3-glucoside bond. In a more preferred embodiment, the steviol glycoside is present in a plant of the present invention in a higher content or content ratio than in a Stevia plant not having the genetic characteristic of the present invention. In a particularly preferred embodiment, the steviol glycoside is selected from RebA, RebB, RebF, RebG, RebM, and combinations thereof. The extract having at least one of the chemical characteristics (a') to (r') can be obtained by reacting fresh or dried leaves of the plant of the present invention with an appropriate solvent (aqueous solvent such as water, or organic solvent such as alcohol, ether, and acetone). The extraction conditions can be determined by referring to the methods described in Ohta et al. or WO2010 / 038911 or the methods described in the Examples below. In addition, steviol glycosides can be purified from an extract having at least one of the chemical characteristics (a') to (r') by using a known method such as ethyl acetate or other organic solvent:water gradient, high performance liquid chromatography (HPLC), gas chromatography, time-of-flight mass spectrometry (TOF-MS), ultra performance liquid chromatography (UPLC), etc. Regarding chemical characteristic (a'), in some embodiments, the content ratio of RebM to RebD in the extract of the present invention is about 1.2 times or more, about 1.6 times or more, about 2 times or more, about 2.4 times or more, about 2.8 times or more, about 3.2 times or more, about 3.6 times or more, about 4 times or more, about 4.4 times or more, about 4.8 times or more, about 5.2 times or more, about 5.6 times or more, about 6 times or more, about 6.4 times or more, about 6.8 times or more, about 7.2 times or more, about 7.6 times or more, about 8 times or more, about 8.4 times or more, about 8.8 times or more, about 9.2 times or more, about 9.6 times or more, about 10 times or more, about 10.5 times or more, about 11 times or more, about 11.5 times or more, or about 12 times or more than the said ratio in an extract obtained by the same production method as the extract of the present invention from a Stevia plant body not having the genetic characteristic of the present invention (hereinafter referred to as a control extract). With respect to chemical feature (b'), in some embodiments, the ratio of RebB to RebE in an extract of the invention is about 1.5-fold or more, about 2-fold or more, about 2.5-fold or more, about 3-fold or more, about 3.5-fold or more, about 4-fold or more, about 4.5-fold or more, about 5-fold or more, about 10-fold or more, about 15-fold or more, about 20-fold or more, about 30-fold or more, about 40-fold or more, about 50-fold or more, about 60-fold or more, about 70-fold or more, about 80-fold or more, about 90-fold or more, about 100-fold or more, about 150-fold or more, about 200-fold or more, about 250-fold or more, about 300-fold or more, about 400-fold or more, about 500-fold or more, about 600-fold or more, or about 700-fold or more than said ratio in a control extract. With respect to chemical feature (c'), in some embodiments, the ratio of RebG to RebE in an extract of the invention is about 2-fold or more, about 2.5-fold or more, about 3-fold or more, about 3.5-fold or more, about 4-fold or more, about 4.5-fold or more, about 5-fold or more, about 10-fold or more, about 15-fold or more, about 20-fold or more, about 25-fold or more, about 30-fold or more, about 40-fold or more, about 50-fold or more, about 60-fold or more, about 70-fold or more, about 80-fold or more, about 90-fold or more, about 100-fold or more, about 150-fold or more, about 200-fold or more, about 250-fold or more, about 300-fold or more, about 400-fold or more, about 500-fold or more, about 600-fold or more, or about 700-fold or more than said ratio in a control extract. With respect to chemical characteristic (d'), in some embodiments, the ratio of RebG to stevioside in the extract of the invention is about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 30 times or more, about 40 times or more, about 50 times or more, about 60 times or more, about 70 times or more, about 80 times or more, about 90 times or more, about 100 times or more, about 150 times or more, about 200 times or more, about 250 times or more, about 300 times or more, about 400 times or more, about 500 times or more, about 600 times or more, or about 700 times or more than the ratio in the control extract. With respect to chemical characteristic (e'), in some embodiments, the content of RebA in an extract of the invention is about 1.05-fold or more, about 1.1-fold or more, about 1.15-fold or more, about 1.2-fold or more, about 1.25-fold or more, about 1.3-fold or more, about 1.35-fold or more, about 1.5-fold or more, about 1.65-fold or more, about 1.8-fold or more, about 1.95-fold or more, about 2.1-fold or more, about 2.25-fold or more, about 2.4-fold or more, about 2.55-fold or more, about 2.7-fold or more, about 2.85-fold or more, about 3-fold or more, about 3.15-fold or more, about 3.3-fold or more, about 3.5-fold or more, about 3.7-fold or more, about 3.9-fold or more, about 4.1-fold or more, about 4.3-fold or more, about 4.5-fold or more, or about 4.7-fold or more than the content of RebA in a control extract. With respect to chemical characteristic (f'), in some embodiments, the content of RebB in an extract of the invention is about 1.05-fold or more, about 1.15-fold or more, about 1.25-fold or more, about 1.35-fold or more, about 1.5-fold or more, about 1.65-fold or more, about 1.8-fold or more, about 2-fold or more, about 2.25-fold or more, about 2.5-fold or more, about 3-fold or more, about 3.5-fold or more, about 4-fold or more, about 4.5-fold or more, about 5-fold or more, about 5.5-fold or more, about 6-fold or more, about 7-fold or more, about 8-fold or more, about 9-fold or more, about 10-fold or more, about 11-fold or more, about 12-fold or more, about 13-fold or more, about 14-fold or more, about 15-fold or more, or about 16-fold or more than the content of RebB in a control extract. With respect to chemical characteristic (g'), in some embodiments, the content of RebF in an extract of the invention is about 1.02-fold or more, about 1.03-fold or more, about 1.04-fold or more, about 1.05-fold or more, about 1.1-fold or more, about 1.15-fold or more, about 1.2-fold or more, about 1.25-fold or more, about 1.3-fold or more, about 1.35-fold or more, about 1.4-fold or more, about 1.45-fold or more, about 1.5-fold or more, about 1.6-fold or more, about 1.8-fold or more, about 2-fold or more, about 2.2-fold or more, about 2.4-fold or more, about 2.6-fold or more, about 2.8-fold or more, about 3-fold or more, about 3.2-fold or more, about 3.4-fold or more, about 3.6-fold or more, about 3.8-fold or more, about 4-fold or more, or about 4.2-fold or more than the content of RebF in a control extract. With respect to chemical characteristic (h'), in some embodiments, the content of RebG in an extract of the invention is about 1.2-fold or more, about 1.3-fold or more, about 1.4-fold or more, about 1.5-fold or more, about 2-fold or more, about 2.5-fold or more, about 3-fold or more, about 3.5-fold or more, about 4-fold or more, about 4.5-fold or more, about 5-fold or more, about 6-fold or more, about 7-fold or more, about 8-fold or more, about 9-fold or more, about 10-fold or more, about 12.5-fold or more, about 15-fold or more, about 17.5-fold or more, about 20-fold or more, about 22.5-fold or more, about 25-fold or more, about 30-fold or more, about 35-fold or more, about 40-fold or more, about 45-fold or more, or about 50-fold or more than the content of RebG in a control extract. With respect to chemical characteristic (i'), in some embodiments, the content of RebM in an extract of the invention is about 1.05-fold or more, about 1.1-fold or more, about 1.15-fold or more, about 1.2-fold or more, about 1.3-fold or more, about 1.4-fold or more, about 1.5-fold or more, about 1.7-fold or more, about 2-fold or more, about 2.5-fold or more, about 3-fold or more, about 3.5-fold or more, about 4-fold or more, about 4.5-fold or more, about 5-fold or more, about 6-fold or more, about 7-fold or more, about 8-fold or more, about 9-fold or more, about 10-fold or more, about 12-fold or more, about 14-fold or more, about 16-fold or more, about 18-fold or more, about 20-fold or more, about 22-fold or more, or about 24-fold or more than the content of RebM in a control extract. Regarding chemical characteristic (j'), in some embodiments, the content of steviol glycosides having β-1,3-glucosidic bonds in the extract of the invention is about 1.02 times or more, about 1.03 times or more, about 1.04 times or more, about 1.05 times or more, about 1.1 times or more, about 1.15 times or more, about 1.2 times or more, about 1.3 times or more, about 1.4 times or more, about 1.5 times or more, about 1.6 times or more, about 1.7 times or more, about 1.8 times or more, about 1.9 times or more, about 2.0 times or more, about 2.1 times or more, about 2.2 times or more, about 2.3 times or more, about 2.4 times or more, about 2.5 times or more, about 2.6 times or more, about 2.7 times or more, about 2.8 times or more, about 2.9 times or more, about 3.0 times or more, about 3.0 times or more, about 3.1 times or more, about 3.2 times or more, about 3.4 times or more, about 3.5 times or more, about 3.6 times or more, about 3.7 times or more, about 3.8 times or more, about 3.9 times or more, about 4.0 ... 0.4 times or more, about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 6 times or more, about 7 times or more, about 8 times or more, about 9 times or more, about 10 times or more, about 12.5 times or more, about 15 times or more, about 17.5 times or more, about 20 times or more, about 22.5 times or more, about 25 times or more, about 30 times or more, about 35 times or more, about 40 times or more, about 45 times or more, about 50 times or more. With respect to chemical characteristic (k'), in some embodiments, the content of RebD in an extract of the invention is about 0.8-fold or less, about 0.76-fold or less, about 0.72-fold or less, about 0.68-fold or less, about 0.64-fold or less, about 0.6-fold or less, about 0.56-fold or less, about 0.52-fold or less, about 0.5-fold or less, about 0.48-fold or less, about 0.46-fold or less, about 0.44-fold or less, about 0.42-fold or less, about 0.4-fold or less, about 0.38-fold or less, about 0.36-fold or less, about 0.34-fold or less, about 0.32-fold or less, about 0.3-fold or less, about 0.28-fold or less, about 0.26-fold or less, about 0.24-fold or less, about 0.22-fold or less, about 0.2-fold or less, about 0.18-fold or less, about 0.16-fold or less, or about 0.14-fold or less of the content of RebD in a control extract. With respect to chemical characteristic (l'), in some embodiments, the content of RebE in an extract of the invention is about 0.6 fold or less, about 0.56 fold or less, about 0.52 fold or less, about 0.48 fold or less, about 0.44 fold or less, about 0.4 fold or less, about 0.38 fold or less, about 0.36 fold or less, about 0.34 fold or less, about 0.32 fold or less, about 0.3 fold or less, about 0.28 fold or less, about 0.26 fold or less, about 0.24 fold or less, about 0.22 fold or less, about 0.2 fold or less, about 0.18 fold or less, about 0.16 fold or less, about 0.14 fold or less, about 0.12 fold or less, about 0.1 fold or less, about 0.08 fold or less, about 0.06 fold or less, about 0.04 fold or less, about 0.03 fold or less, about 0.02 fold or less, or about 0.01 fold or less of the content of RebE in a control extract. With respect to chemical characteristic (m'), in some embodiments, the content of RebN in an extract of the invention is about 0.9-fold or less, about 0.86-fold or less, about 0.82-fold or less, about 0.78-fold or less, about 0.74-fold or less, about 0.7-fold or less, about 0.66-fold or less, about 0.62-fold or less, about 0.58-fold or less, about 0.54-fold or less, about 0.5-fold or less, about 0.48-fold or less, about 0.46-fold or less, about 0.44-fold or less, about 0.42-fold or less, about 0.4-fold or less, about 0.38-fold or less, about 0.36-fold or less, about 0.34-fold or less, about 0.32-fold or less, about 0.3-fold or less, about 0.28-fold or less, about 0.26-fold or less, about 0.24-fold or less, about 0.22-fold or less, about 0.2-fold or less, or about 0.18-fold or less of the content of RebN in a control extract. With respect to chemical characteristic (n'), in some embodiments, the content of stevioside in an extract of the invention is about 0.8 times or less, about 0.75 times or less, about 0.7 times or less, about 0.65 times or less, about 0.6 times or less, about 0.55 times or less, about 0.5 times or less, about 0.45 times or less, about 0.4 times or less, about 0.35 times or less, about 0.3 times or less, about 0.28 times or less, about 0.26 times or less, about 0.24 times or less, about 0.22 times or less, about 0.2 times or less, about 0.18 times or less, about 0.16 times or less, about 0.14 times or less, about 0.12 times or less, about 0.1 times or less, about 0.08 times or less, about 0.06 times or less, about 0.05 times or less, about 0.04 times or less, about 0.03 times or less, or about 0.02 times or less than the content of stevioside in a control extract. Regarding chemical characteristic (o'), in some embodiments, the content of steviol glycosides not having a β-1,3-glucosidic bond in the extract of the invention is about 0.9 times or less, about 0.86 times or less, about 0.82 times or less, about 0.78 times or less, about 0.74 times or less, about 0.7 times or less, about 0.66 times or less, about 0.62 times or less, about 0.6 times or less, about 0.56 times or less, about 0.52 times or less, about 0.48 times or less than the content of steviol glycosides not having a β-1,3-glucosidic bond in the control extract. times or less, about 0.44 times or less, about 0.4 times or less, about 0.38 times or less, about 0.36 times or less, about 0.34 times or less, about 0.32 times or less, about 0.3 times or less, about 0.28 times or less, about 0.26 times or less, about 0.24 times or less, about 0.22 times or less, about 0.2 times or less, about 0.18 times or less, about 0.16 times or less, about 0.14 times or less, about 0.12 times or less, about 0.1 times or less, about 0.08 times or less, about 0.06 times or less, about 0.04 times or less, about 0.03 times or less, about 0.02 times or less, and about 0.01 times or less. Regarding the chemical characteristic (p'), in some embodiments, the ratio of any one of RebA, RebB, RebF, RebG, and RebM to any one of RebD, RebE, RebN, and stevioside in the extract of the present invention is about 1.2 times or more, about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, or about 5 times or more, or about 6 times or more, or about 7 times or more, or about 8 times or more, or about 9 times or more, or about 10 ... fold or more, about 4.5 fold or more, about 5 fold or more, about 10 fold or more, about 15 fold or more, about 20 fold or more, about 30 fold or more, about 40 fold or more, about 50 fold or more, about 60 fold or more, about 70 fold or more, about 80 fold or more, about 90 fold or more, about 100 fold or more, about 150 fold or more, about 200 fold or more, about 250 fold or more, about 300 fold or more, about 400 fold or more, about 500 fold or more, about 600 fold or more, or about 700 fold or more. With respect to chemical characteristic (q'), in some embodiments, the ratio of steviol glycosides having β-1,3-glucosidic bonds to steviol glycosides not having β-1,3-glucosidic bonds in an extract of the invention is about 1.2 times or more, about 1.5 times or more, about 2 times or more, about 2.5 times or more, about 3 times or more, about 3.5 times or more, about 4 times or more, about 4.5 times or more, about 5 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 30 times or more, about 40 times or more, about 50 times or more, about 60 times or more, about 70 times or more, about 80 times or more, about 90 times or more, about 100 times or more, about 150 times or more, about 200 times or more, about 250 times or more, about 300 times or more, about 400 times or more, about 500 times or more, about 600 times or more, or about 700 times or more than the ratio in a control extract. With respect to chemical characteristic (r'), in some embodiments, the content ratio of steviol glycoside produced by UGT76G1 from a substrate steviol glycoside of UGT76G1 in an extract of the invention to the substrate steviol glycoside of UGT76G1 is about 1.2 times or more, about 1.5 times or more, about 2 times or more, about 3 times or more, about 4 times or more, about 5 times or more, about 6 times or more, about 8 times or more, about 10 times or more, about 15 times or more, about 20 times or more, about 25 times or more, about 30 times or more, about 35 times or more, about 40 times or more, about 45 times or more, about 50 times or more, about 55 times or more, about 60 times or more, about 65 times or more, about 70 times or more, about 75 times or more, about 80 times or more, about 85 times or more, about 90 times or more, about 95 times or more, or about 100 times or more than the content ratio in a control extract. With respect to chemical characteristic (a'), in some embodiments, the ratio of RebM to RebD in the extract of the present invention is about 0.12 or more, about 0.16 or more, about 0.2 or more, about 0.24 or more, about 0.28 or more, about 0.32 or more, about 0.36 or more, about 0.4 or more, about 0.44 or more, about 0.48 or more, about 0.5 or more, about 0.525 or more, about 0.55 or more, about 0.575 or more, about 0.6 or more, about 0.625 or more, about 0.65 or more, about 0.675 or more, about 0.7 or more, about 0.725 or more, about 0.75 or more, about 0.775 or more, about 0.8 or more, about 0.825 or more, about 0.85 or more, about 0.875 or more, about 0.9 or more, about 0.925 or more, about 0.95 or more, about 0.975 or more, or about 1 or more. With regard to chemical characteristic (b'), in some embodiments, the ratio of RebB to RebE in the extract of the present invention is about 0.17 or more, about 0.5 or more, about 1 or more, about 1.5 or more, about 2 or more, about 2.5 or more, about 3 or more, about 3.5 or more, about 4 or more, about 4.5 or more, about 5 or more, about 5.5 or more, about 6 or more, about 6.5 or more, about 7 or more, about 7.5 or more, about 8 or more, about 8.5 or more, about 9 or more, about 9.5 or more, about 10 or more, about 10.5 or more, about 11 or more, about 11.5 or more, about 12 or more, about 12.5 or more, about 13 or more, about 13.5 or more, about 14 or more, about 14.5 or more, or about 15 or more. With respect to chemical characteristic (c'), in some embodiments, the ratio of RebG to RebE in the extract of the present invention is about 0.004 or more, about 0.05 or more, about 0.1 or more, about 0.2 or more, about 0.3 or more, about 0.4 or more, about 0.5 or more, about 0.6 or more, about 0.7 or more, about 0.8 or more, about 0.9 or more, about 1 or more, about 1.05 or more, about 1.07 or more, about 1. 1 or more, about 1.12 or more, about 1.13 or more, about 1.17 or more, about 1.2 or more, about 1.25 or more, about 1.3 or more, about 1.35 or more, about 1.37 or more, about 1.38 or more, about 1.4 or more, about 1.5 or more, about 1.6 or more, about 1.7 or more, about 1.72 or more, about 1.75 or more, about 1.8 or more, about 1.85 or more, about 1.9 or more, about 1.95 or more, or about 2 or more. With respect to chemical characteristic (d'), in some embodiments, the ratio of RebG to stevioside in the extract of the present invention is about 0.0007 or more, about 0.004 or more, about 0.006 or more, about 0.008 or more, about 0.01 or more, about 0.012 or more, about 0.014 or more, about 0.016 or more, about 0.018 or more, about 0.02 or more, about 0.025 or more, about 0.03 or more, about 0.035 or more, about 0.04 or more, about 0.045 or more, about 0.05 or more, about 0.055 or more, about 0.06 or more, about 0.065 or more, about 0.07 or more, about 0.075 or more, about 0.08 or more, about 0.085 or more, about 0.09 or more, about 0.091 or more, about 0.092 or more, about 0.093 or more, about 0.094 or more, about 0.095 or more, about 0.096 or more, about 0.097 or more, about 0.098 or more, about 0.099 or more, or about 0.1 or more. With regard to chemical characteristic (e'), in some embodiments, the content of RebA in the extract of the present invention is about 2% by weight or more, about 2.15% by weight or more, about 2.3% by weight or more, about 2.45% by weight or more, about 2.6% by weight or more, about 2.75% by weight or more, about 2.9% by weight or more, about 3.05% by weight or more, about 3.2% by weight or more, about 3.35% by weight or more, about 3.5% by weight or more, about 3.65% by weight or more, about 3.8% by weight or more, about 4% by weight or more, about 4.2% by weight or more, about 4.4% by weight or more, about 4.6% by weight or more, about 4.8% by weight or more, about 5% by weight or more, about 5.25% by weight or more, about 5.5% by weight or more, about 5.75% by weight or more, about 6% by weight or more, about 6.25% by weight or more, about 6.5% by weight or more, about 6.75% by weight or more, about 7% by weight or more. Regarding chemical characteristic (f'), in some embodiments, the content of RebB in the extract of the present invention is about 0.04% by weight or more, about 0.044% by weight or more, about 0.048% by weight or more, about 0.052% by weight or more, about 0.056% by weight or more, about 0.06% by weight or more, about 0.064% by weight or more, about 0.068% by weight or more, about 0.072% by weight or more, about 0.076% by weight or more, about 0.08% by weight or more, about 0.084% by weight or more, about 0.08 ... % or more, about 0.088% or more, about 0.092% or more, about 0.096% or more, about 0.1% or more, about 0.105% or more, about 0.11% or more, about 0.115% or more, about 0.12% or more, about 0.125% or more, about 0.13% or more, about 0.135% or more, about 0.14% or more, about 0.145% or more, about 0.15% or more, or about 0.16% or more. With respect to chemical characteristic (g'), in some embodiments, the content of RebF in the extract of the present invention is about 0.06% by weight or more, about 0.064% by weight or more, about 0.068% by weight or more, about 0.072% by weight or more, about 0.076% by weight or more, about 0.08% by weight or more, about 0.084% by weight or more, about 0.088% by weight or more, about 0.092% by weight or more, about 0.096% by weight or more, about 0.1% by weight or more, about 0.105 ... % or more, about 0.11% or more, about 0.115% or more, about 0.12% or more, about 0.125% or more, about 0.13% or more, about 0.135% or more, about 0.14% or more, about 0.145% or more, about 0.15% or more, about 0.155% or more, about 0.16% or more, about 0.17% or more, about 0.18% or more, about 0.19% or more, or about 0.2% or more by weight. Regarding chemical characteristic (h'), in some embodiments, the content of RebG in the extract of the present invention is about 0.001% by weight or more, about 0.002% by weight or more, about 0.003% by weight or more, about 0.004% by weight or more, about 0.005% by weight or more, about 0.006% by weight or more, about 0.007% by weight or more, about 0.008% by weight or more, about 0.009% by weight or more, about 0.01 ... or more, about 0.013% by weight or more, about 0.014% by weight or more, about 0.016% by weight or more, about 0.018% by weight or more, about 0.02% by weight or more, about 0.022% by weight or more, about 0.024% by weight or more, about 0.026% by weight or more, about 0.028% by weight or more, about 0.03% by weight or more, about 0.032% by weight or more, about 0.034% by weight or more, about 0.036% by weight or more, about 0.038% by weight or more, or about 0.04% by weight or more. Regarding chemical characteristic (i'), in some embodiments, the content of RebM in the extract of the present invention is about 0.15% by weight or more, about 0.17% by weight or more, about 0.19% by weight or more, about 0.21% by weight or more, about 0.23% by weight or more, about 0.25% by weight or more, about 0.27% by weight or more, about 0.29% by weight or more, about 0.31% by weight or more, about 0.33% by weight or more, about 0.35% by weight or more, about 0.37% by weight or more, about 0.40% by weight or more, about 0.45% by weight or more, about 0.46% by weight or more, about 0.47% by weight or more, about 0.48% by weight or more, about 0.49% by weight or more, about 0.50% by weight or more, about 0.51% by weight or more, about 0.52% by weight or more, about 0.53% by weight or more, about 0.54% by weight or more, about 0.55% by weight or more, about 0.56% by weight or more, about 0.57% by weight or more, about 0.58% by weight or more, about 0.59% by weight or more, about 0.60% by weight or more, about 0.61% by weight or more, about 0.62% by weight or more, about 0.63% by weight or more, about 0.64% by weight or more, about 0.65% by weight or more, about 0.66% by weight or more, about 0.67% by weight or more, about 0.68% by weight or more, about 0.69% by weight or more, about 0.70% by weight or more, about 0.72% by weight or more, about 0.73 % or more, about 0.39% or more, about 0.41% or more, about 0.43% or more, about 0.45% or more, about 0.47% or more, about 0.49% or more, about 0.51% or more, about 0.54% or more, about 0.57% or more, about 0.6% or more, about 0.63% or more, about 0.66% or more, about 0.69% or more, about 0.72% or more, or about 0.75% or more by weight. Regarding chemical characteristic (j'), in some embodiments, the content of steviol glycosides having β-1,3-glucosidic bonds in the extract of the present invention is about 0.001% by weight or more, about 0.002% by weight or more, about 0.005% by weight or more, about 0.01% by weight or more, about 0.02% by weight or more, about 0.04% by weight or more, about 0.06% by weight or more, about 0.08% by weight or more, about 0.1% by weight or more, about 0.0 ... 0.15% by weight or more, about 0.2% by weight or more, about 0.3% by weight or more, about 0.4% by weight or more, about 0.5% by weight or more, about 0.6% by weight or more, about 0.7% by weight or more, about 0.8% by weight or more, about 1% by weight or more, about 1.5% by weight or more, about 2% by weight or more, about 2.5% by weight or more, about 3% by weight or more, about 3.5% by weight or more, about 4% by weight or more, about 5% by weight or more, about 6% by weight or more, or about 7% by weight or more. With respect to chemical characteristic (k'), in some embodiments, the content of RebD in the extract of the present invention is about 1.65% by weight or less, about 1.6% by weight or less, about 1.55% by weight or less, about 1.5% by weight or less, about 1.45% by weight or less, about 1.4% by weight or less, about 1.35% by weight or less, about 1.3% by weight or less, about 1.25% by weight or less, about 1.2% by weight or less, about 1.15% by weight or less, about 1.1% by weight or less, about 1.2% by weight or less, about 1.3% by weight or less, about 1.4% by weight or less, about 1.5% by weight or less, about 1.5% by weight or less, about 1.6% by weight or less, about 1.7% by weight or less, about 1.8% by weight or less, about 1.9% by weight or less, about 1.1% by weight or less, about 1.2% by weight or less, about 1.3% by weight or less, about 1.4% by weight or less, about 1.5% by weight or less, about 1.6% by weight or less, about 1.7% by weight or less, about 1.8% by weight or less, about 1.9% by weight or less, about 1.1% by weight or less, about 1.2% by weight or less, about 1.4% by weight or less, about 1.5% by weight or less, about 1.6% by weight or less, about 1.7% by weight or less, about 1.8% by weight or less, about 1.9% by weight or less, about 1.9% by weight or less, about 1.1% by weight or less, about 1.2% by weight or less, about 1.3% by weight or less, about 1.4% by weight or less, about 1.4 % or less, about 1.05% or less, about 1% or less, about 0.95% or less, about 0.9% or less, about 0.85% or less, about 0.8% or less, about 0.75% or less, about 0.7% or less, about 0.65% or less, about 0.6% or less, about 0.55% or less, about 0.5% or less, about 0.45% or less, about 0.4% or less, or about 0.35% or less by weight. With respect to chemical characteristic (l'), in some embodiments, the content of RebE in the extract of the present invention is about 0.34% by weight or less, about 0.32% by weight or less, about 0.3% by weight or less, about 0.28% by weight or less, about 0.26% by weight or less, about 0.24% by weight or less, about 0.22% by weight or less, about 0.2% by weight or less, about 0.18% by weight or less, about 0.16% by weight or less, about 0.14% by weight or less, about 0.12% by weight or less, About 0.1% by weight or less, about 0.08% by weight or less, about 0.06% by weight or less, about 0.05% by weight or less, about 0.04% by weight or less, about 0.03% by weight or less, about 0.02% by weight or less, about 0.015% by weight or less, about 0.01% by weight or less, about 0.009% by weight or less, about 0.008% by weight or less, about 0.007% by weight or less, about 0.006% by weight or less, about 0.005% by weight or less, or about 0.004% by weight or less. With respect to chemical characteristic (m'), in some embodiments, the content of RebN in the extract of the present invention is about 0.35% by weight or less, about 0.33% by weight or less, about 0.31% by weight or less, about 0.29% by weight or less, about 0.27% by weight or less, about 0.25% by weight or less, about 0.24% by weight or less, about 0.23% by weight or less, about 0.22% by weight or less, about 0.21% by weight or less, about 0.2% by weight or less, about 0.19% by weight or less 0.15% or less by weight, about 0.16% or less by weight, about 0.17% or less by weight, about 0.18% or less by weight, about 0.17% or less by weight, about 0.16% or less by weight, about 0.15% or less by weight, about 0.14% or less by weight, about 0.13% or less by weight, about 0.12% or less by weight, about 0.11% or less by weight, about 0.1% or less by weight, about 0.09% or less by weight, about 0.08% or less by weight, about 0.07% or less by weight, about 0.06% or less by weight, about 0.055% or less by weight, or about 0.05% or less by weight. With respect to chemical characteristic (n'), in some embodiments, the content of stevioside in the extract of the present invention is about 2.5% by weight or less, about 2.4% by weight or less, about 2.3% by weight or less, about 2.2% by weight or less, about 2.1% by weight or less, about 2% by weight or less, about 1.9% by weight or less, about 1.8% by weight or less, about 1.7% by weight or less, about 1.6% by weight or less, about 1.5% by weight or less, about 1.4% by weight or less, about 1.3% by weight or less, about 1.2% by weight or less, about 1.1% by weight or less, about 1% by weight or less, about 0.9% by weight or less, about 0.8% by weight or less, about 0.7% by weight or less, about 0.6% by weight or less, about 0.5% by weight or less, about 0.45% by weight or less, about 0.4% by weight or less, about 0.35% by weight or less, about 0.3% by weight or less, about 0.25% by weight or less, or about 0.2% by weight or less. Regarding chemical characteristic (o'), in some embodiments, the content of steviol glycosides not having β-1,3-glucosidic bonds in the extract of the present invention is about 2.5% by weight or less, about 2.2% by weight or less, about 2% by weight or less, about 1.8% by weight or less, about 1.6% by weight or less, about 1.4% by weight or less, about 1.2% by weight or less, about 1% by weight or less, about 0.9% by weight or less, about 0.8% by weight or less, about 0.7% by weight or less, about 0.8% by weight or less, about 0.9% by weight or less, about 0.8 ... 0.6% by weight or less, about 0.5% by weight or less, about 0.4% by weight or less, about 0.3% by weight or less, about 0.2% by weight or less, about 0.1% by weight or less, about 0.08% by weight or less, about 0.06% by weight or less, about 0.04% by weight or less, about 0.02% by weight or less, about 0.015% by weight or less, about 0.01% by weight or less, about 0.008% by weight or less, about 0.006% by weight or less, about 0.005% by weight or less, and about 0.004% by weight or less. Regarding the chemical characteristic (p'), in some embodiments, the ratio of any one of RebA, RebB, RebF, RebG, and RebM to any one of RebD, RebE, RebN, and stevioside in the extract of the present invention is about 0.0007 or more, about 0.004 or more, about 0.01 or more, about 0.02 or more, about 0.03 or more, about 0.05 or more, about 0.08 or more, about 0.091 or more, about 0.095 or more, about 0.1 or more, about 0.2 or more, about 0.3 or more, about 0.5 or more, about 0.8 or more, about 1 or more, about 1.05 or more, about 1.07 or more, about 1.1 or more, about 1.2 or more, about 1.5 or more, about 2 or more, about 3 or more, about 4 or more, about 5 or more, about 8 or more, about 10 or more, about 10.5 or more, about 11 or more, about 11.5 or more, about 12 or more, about 12.5 or more, about 13 or more, about 13.5 or more, about 14 or more, about 14.5 or more, or about 15 or more. Regarding chemical characteristic (q'), in some embodiments, the ratio of steviol glycosides having β-1,3-glucosidic bonds to steviol glycosides not having β-1,3-glucosidic bonds in the extract of the present invention is about 0.0007 or more, about 0.004 or more, about 0.01 or more, about 0.02 or more, about 0.03 or more, about 0.05 or more, about 0.08 or more, about 0.091 or more, about 0.095 or more, about 0.1 or more, about 0.2 or more, about 0.3 or more, about 0.5 or more, about 0.8 or more, about 1 or more, about 1.05 or more, about 1.07 or more, about 1.1 or more, about 1.2 or more, about 1.5 or more, about 2 or more, about 3 or more, about 4 or more, about 5 or more, about 8 or more, about 10 or more, about 10.5 or more, about 11 or more, about 11.5 or more, about 12 or more, about 12.5 or more, about 13 or more, about 13.5 or more, about 14 or more, about 14.5 or more, or about 15 or more. With regard to the chemical characteristic (r'), in some embodiments, the content ratio of steviol glycoside produced by UGT76G1 from a substrate steviol glycoside of UGT76G1 in an extract of the present invention to the substrate steviol glycoside of UGT76G1 is about 0.15 or more, about 0.3 or more, about 0.5 or more, about 0.7 or more, about 0.9 or more, about 1 or more, about 1.5 or more, about 2 or more, about 3 or more, about 5 or more, about 7 or more, about 10 or more, about 15 or more, about 16 or more, about 17 or more, about 20 or more, about 25 or more, about 30 or more, about 35 or more, about 40 or more, about 45 or more, about 50 or more, about 51 or more, about 55 or more, about 60 or more, about 65 or more, about 66 or more, about 70 or more, about 75 or more, or about 80 or more. In a preferred embodiment, the content or content ratio of steviol glycosides having the above chemical characteristics (a') to (r') is that in an unpurified extract (crude extract) of the present invention. By mixing the extract of the present invention thus obtained and / or the steviol glycoside obtained by the method for producing a steviol glycoside of the present invention with other ingredients, a food, sweetener composition, flavoring, or medicine (hereinafter, sometimes collectively referred to as food, etc.) containing steviol glycoside can be produced. Thus, the present invention further provides a method for producing a food, etc., which includes a step of mixing the extract of the present invention and / or the steviol glycoside obtained by the method for producing a steviol glycoside of the present invention with other ingredients. Furthermore, the present invention provides a food, etc. obtained by the above production method. Here, the food includes a beverage. In some embodiments, the food, etc. does not contain steviol glycoside other than the steviol glycoside contained in the extract of the present invention and / or the steviol glycoside obtained by the method for producing a steviol glycoside of the present invention. When the food product contains the extract of the present invention, it may have the same chemical characteristics as the extract of the present invention. In some embodiments, the food product has the same steviol glycoside content as at least one of the chemical characteristics (a') to (d'), (p'), and (r'). For example, a food product, etc. having the same steviol glycoside content ratio as the chemical characteristic (a') has a higher RebM to RebD content ratio (e.g., about 1.2 times or more, about 1.6 times or more, about 2 times or more, about 2.4 times or more, about 2.8 times or more, about 3.2 times or more, about 3.6 times or more, about 4 times or more, about 4.4 times or more, about 4.8 times or more, about 5.2 times or more, about 5.6 times or more, about 6 times or more, about 6.4 times or more, about 6.8 times or more, about 7.2 times or more, about 7.6 times or more, about 8 times or more, about 8.4 times or more, about 8.8 times or more, about 9.2 times or more, about 9.6 times or more, about 10 ... 5 times or more, about 11 times or more, about 11.5 times or more, or about 12 times or more higher), about 0.12 or more, about 0.16 or more, about 0.2 or more, about 0.24 or more, about 0.28 or more, about 0.32 or more, about 0.36 or more, about 0.4 or more, about 0.44 or more, about 0.48 or more, about 0.5 or more, about 0.525 or more, about 0.55 or more, about 0.575 or more, about 0.6 or more, The ratio of RebM to RebD may be 0.625 or more, about 0.65 or more, about 0.675 or more, about 0.7 or more, about 0.725 or more, about 0.75 or more, about 0.775 or more, about 0.8 or more, about 0.825 or more, about 0.85 or more, about 0.875 or more, about 0.9 or more, about 0.925 or more, about 0.95 or more, about 0.975 or more, or about 1 or more. 5. Nucleotide sequence related to the plant of the present invention In another aspect, the present invention provides a nucleotide sequence for the stevia plant of the present invention. A specific embodiment of the nucleotide sequence for the stevia plant having the genetic characteristic (1) of the present invention comprises or consists of a nucleotide sequence selected from SEQ ID NOs: 10 to 13 and 50. A specific embodiment of the nucleotide sequence for the stevia plant having the genetic characteristic (2) of the present invention comprises or consists of a nucleotide sequence selected from SEQ ID NOs: 14 to 17 and 52. A specific embodiment of the nucleotide sequence for the stevia plant having the genetic characteristic (3) of the present invention comprises or consists of a nucleotide sequence selected from SEQ ID NOs: 18 to 21 and 54. 6. Dead tissue or dead cells of the present invention In a further aspect of the present invention, there is provided a dead tissue or cell of the stevia plant of the present invention, a stevia plant selected by the screening method of the present invention, or a stevia plant produced by the production method of the present invention (hereinafter, sometimes referred to as "dead tissue or dead cell of the present invention"). "Dead" means a state in which the plant does not have the ability to reproduce, grow, reproduce, or grow, and includes natural death without artificial manipulation, as well as death caused by artificial manipulation such as cutting, crushing, heating (including heating through a gas such as air, heating through a liquid such as water, and heating through steam such as water vapor), freezing, drying, and freeze-drying. Dead tissue means tissue in which all of the cells contained therein are dead, and includes dead plant bodies. Specific examples of dead tissue or dead cell of the present invention include dead tissue or cells other than seeds. More specifically, dead embryos, meristematic cells, pollen, leaves, roots, root tips, petals, protoplasts, leaf slices, or calluses are included. Dried leaves are preferred. The dead tissue or dead cells of the present invention can be used as raw materials for the aforementioned extracts, purified steviol glycoside products, pharmaceuticals, flavorings, foods and beverages, etc. In this embodiment, there is provided a method for producing an extract of dead tissue or cells, which comprises obtaining an extract from dead tissue or cells of the present invention by a method similar to the method for producing an extract of the present invention. Furthermore, there is provided a method for producing a steviol glycoside having a β-1,3-glucosidic bond, which comprises a step of purifying the steviol glycoside having a β-1,3-glucosidic bond from the obtained extract. Also provided is a method for producing a food, a sweetener composition, a flavoring or a pharmaceutical, comprising the steps of providing an extract of dead tissue or dead cells of the present invention, or an extract obtained by the method for producing an extract of dead tissue or dead cells of the present invention, and adding the extract to a raw material of the food, sweetener composition, flavoring or pharmaceutical. Examples of the present invention will be described below, but the present invention is not limited to these specific embodiments. (1) Creation of separate groups Commercially available stevia plants were selectively bred over three generations with a focus on the content of RebD or RebM to obtain high RebD content population A and high RebM content population B. Populations A and B were further bred to obtain segregating population C. (2) Genetic analysis of individuals with high RebM content An appropriate amount of fresh leaves was sampled from each grown individual of population C, and the concentration of steviol glycosides was quantified by LC-MS / MS (Shimadzu LCMS8050). Specifically, 0.25 g of fresh leaves were freeze-dried, and 0.05 g of the crushed dried material was added to 100 times the amount (5 mL) of pure water. Extraction was performed by ultrasonic treatment for 20 minutes, followed by centrifugation and filtration, and the sample solution was diluted 60 times with 32% acetonitrile. LC-MS / MS analysis of 1 mL of this sample solution was performed using the LCMS8050 in MRM mode, and the concentrations of RebA, RebB, RebC, RebD, RebE, RebF, RebG, RebM, RebN, and stevioside were quantified. Furthermore, genomic DNA was extracted from fresh leaves of some individuals of population C, and genetic analysis was performed using a sequencer (HiSeq 2500, Illumina). The results are shown in Tables 2 and 3. In the table, the values ​​of steviol glycosides indicate the weight percent in the dried leaves, and the genetic characteristics are "+" positive and "-" negative. "STV" and "TSG" indicate stevioside and total steviol glycosides, respectively. The value of TSG is the total value of all steviol glycosides measured (i.e., RebA, RebB, RebC, RebD, RebE, RebF, RebG, RebM, RebN, and stevioside). From the above results, it was found that the ratio of RebM to RebD in the population having the genetic characteristic of the present invention tended to be higher than that in individuals not having the genetic characteristic of the present invention. To confirm whether this result was unique to population C, similar studies were also conducted on other populations (populations D and E). The results are shown in Tables 4 to 7. The above results revealed that similar trends were observed in groups D and E. Next, the relationship between the measured content of each steviol glycoside and the genetic characteristics of the present invention was examined. Specifically, in the combined population of populations C to E, whether there was a statistically significant difference in the content of each steviol glycoside between the individuals having the genetic characteristics of the present invention and the other individuals was evaluated using Welch's t-test. The results are shown in Table 8. In the table, for example, the results for "Genetic Characteristic 1" are the results of analyzing the content of each steviol glycoside in individuals having genetic characteristic (1) and other individuals (i.e., individuals other than individuals having genetic characteristic (1)), the results for "Genetic Characteristic 1+2" are the results of analyzing the content of each steviol glycoside in individuals having both genetic characteristics (1) and (2) and other individuals (i.e., individuals other than individuals having both genetic characteristics (1) and (2)), and the results for "Genetic Characteristic 1 / 2 / 3" are the results of analyzing the content of each steviol glycoside in individuals having at least one of genetic characteristics (1), (2), and (3) and other individuals (i.e., individuals not having any of genetic characteristics (1), (2), and (3)). In addition, "+" indicates that the population with the genetic characteristic had a higher content than the population with the other individuals, P<0.05, "++" indicates that the population with the genetic characteristic had a higher content than the population with the other individuals, P<0.01, "-" indicates that the population with the genetic characteristic had a lower content than the population with the other individuals, P<0.05, and "--" indicates that no significant difference was observed between the contents of both populations at the significance level of 0.05. From the above results, it was revealed that individuals having the genetic feature of the present invention tend to have a higher content of RebA, RebB, RebF, RebG and / or RebM, and / or a lower content of RebD, RebE, RebN and / or stevioside, compared to individuals not having the genetic feature of the present invention. It was also revealed that by focusing on the combination of genetic features (1) and (3), the above-mentioned trends can be detected most frequently at a lower significance level. The number of trends that can be detected, in descending order, was genetic feature (3) and the combination of genetic features (1) and (3) (number of trends: 9), genetic feature (1) (number of trends: 8), the combination of genetic features (1) and (2), the combination of genetic features (2) and (3), and the combination of genetic features (1) to (3) (number of trends: 7), at least one of genetic features (1) to (3) (number of trends: 6), and genetic feature (2) (number of trends: 4). Those skilled in the art will appreciate that numerous and various modifications can be made without departing from the spirit of the present invention. Accordingly, it should be understood that the forms of the present invention described herein are illustrative only and are not intended to limit the scope of the present invention.

Claims

1. A method for screening stevia plants having at least one of the following chemical characteristics (a) to (r), comprising the step of detecting the presence and / or absence of at least one of the following genetic characteristics (1) to (3) from the genome of a test stevia plant. (1) The allele is heterozygous or homozygous for the allele whose base at position 184 of sequence number 1 is G. (2) The allele whose base at position 170 of sequence number 2 is C is either heterozygous or homozygous. (3) The allele is heterozygous or homozygous for the allele whose base at position 92 of sequence number 3 is C. (a) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), the ratio of RebM to rebaudioside (Reb)D is higher. (b) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), the ratio of RebB to RebE is higher. (c) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), the ratio of RebG to RebE is higher. (d) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), the ratio of RebG to stevioside is higher. (e) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), it has a higher RebA content. (f) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), these plants have a higher RebB content. (g) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), these plants have a higher RebF content. (h) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), these plants have a higher RebG content. (i) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), it has a higher RebM content. (j) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), these plants have a higher content of steviol glycosides containing β-1,3-glucosidic bonds. (k) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), they have a lower RebD content. (l) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), they have a lower RebE content. (m) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), the RebN content is lower. (n) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), the stevioside content is lower. (o) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), the content of steviol glycosides that do not have a β-1,3-glucosidic bond is lower. (p) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), the content ratio of one of RebA, RebB, RebF, RebG, or RebM to one of RebD, RebE, RebN, or stevioside is higher. (q) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), the content ratio of steviol glycosides having a β-1,3-glucosidic bond is higher than that of steviol glycosides without a β-1,3-glucosidic bond. (r) Compared to stevia plants that do not possess any of the genetic characteristics (1) to (3), the content ratio of steviol glycosides produced by UGT76G1 from the substrate steviol glycoside to the substrate steviol glycoside of UGT76G1 is higher.

2. The method according to claim 1, further comprising the step of measuring the content of RebA, RebB, RebD, RebE, RebF, RebG, RebM, RebN and / or stevioside in the tissue of a test stevia plant in which the presence and / or absence of genetic features were detected.

3. The method according to claim 1 or 2, wherein the step of detecting the presence and / or absence of genetic features is performed using the CAPS method, dCAPS method, or TaqMan PCR method.

4. A screening kit for stevia plants having at least one of the chemical characteristics (a) to (r) as defined in claim 1, comprising a reagent for detecting the presence and / or absence of at least one of the genetic characteristics (1) to (3) as defined in claim 1.

5. The kit according to claim 4, wherein the reagent comprises primers and / or probes used in the CAPS method, dCAPS method, or TaqMan PCR method.

6. A stevia plant having at least one of the genetic features (1) to (3) defined in claim 1.

7. The plant body according to claim 6, having at least one of the chemical features (a) to (r) defined in claim 1.

8. The plant according to claim 6 or 7, which is a non-genetically modified plant.

9. The plant according to claim 6 or 7, comprising a stevia plant that has undergone mutagenic treatment and its offspring plants.

10. Seeds, tissues, dried leaves, tissue cultures, or cells of a plant according to claim 6.

11. The tissue, tissue culture, or cell according to claim 10, selected from embryo, meristematic cell, pollen, leaf, root, root tip, petal, protoplast, leaf section, and callus.

12. A method for producing a stevia plant having at least one of the chemical characteristics (a) to (r) defined in claim 1, comprising the step of crossbreeding a stevia plant described in claim 6 or 7 with a second stevia plant.

13. The method according to claim 12, wherein the second plant body is the stevia plant body described in claim 6.

14. A method for producing a stevia plant having at least one of the chemical characteristics (a) to (r) defined in claim 1, comprising the step of modifying the genome of a stevia plant such that the genome has at least one of the genetic characteristics (1) to (3) defined in claim 1.

15. The method according to claim 14, wherein the genome modification is performed by mutagenesis.

16. The plant body according to claim 6, or the seed, tissue, dried leaf, tissue culture, or cell extract according to claim 10, having at least one of the following chemical characteristics (a') to (r'). (a') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, the content ratio of RebM to rebaudioside (Reb)D is higher. (b') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, the content ratio of RebB to RebE is higher. (c') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, the ratio of RebG to RebE is higher. (d') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, the RebG content ratio to stevioside is higher. (e') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, it has a higher RebA content. (f') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, it has a higher RebB content. (g') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, it has a higher RebF content. (h') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, it has a higher RebG content. (i') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, it has a higher RebM content. (j') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, it contains a higher amount of steviol glycosides having a β-1,3-glucosidic bond. (k') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, it has a lower RebD content. (l') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, the RebE content is lower. (m') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, it has a lower RebN content. (n') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, it contains less stevioside. (o') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, it contains less steviol glycosides that do not have a β-1,3-glucosidic bond. (p') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, the content ratio of one of RebA, RebB, RebF, RebG, or RebM to one of RebD, RebE, RebN, or stevioside is higher. (q') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, the content ratio of steviol glycosides having a β-1,3-glucosidic bond to steviol glycosides without a β-1,3-glucosidic bond is higher. (r') Compared to an extract of a stevia plant that does not have any of the genetic features (1) to (3) defined in claim 1, the content ratio of the steviol glycoside produced by UGT76G1 from the substrate steviol glycoside to the substrate steviol glycoside of UGT76G1 is higher.

17. A method for producing an extract having at least one of the chemical characteristics (a') to (r') defined in claim 16, comprising the step of obtaining an extract from a plant body according to claim 6, or from seeds, tissues, dried leaves, tissue cultures, or cells according to claim 10.

18. A method for producing a steviol glycoside having a β-1,3-glucosidic bond, comprising the step of purifying a steviol glycoside having a β-1,3-glucosidic bond from the extract described in claim 16.

19. A step of providing an extract of a plant body according to claim 6, or an extract of seeds, tissues, dried leaves, tissue cultures, or cells according to claim 10, and The process of adding the aforementioned extract to a food, sweetener composition, fragrance, or pharmaceutical raw material. A method for producing food, sweetener compositions, flavorings, or pharmaceuticals, including the above.

20. A step of providing the extract according to claim 16, and The process of adding the aforementioned extract to a food, sweetener composition, fragrance, or pharmaceutical raw material. A method for producing food, sweetener compositions, flavorings, or pharmaceuticals, including the above.