Hojicha beverage, method of manufacturing hojicha beverage, and method of suppressing bitterness of hojicha beverage and improving after-cutting

摘要

PROBLEM TO BE SOLVED: To obtain a hojicha beverage having a suppressed bitterness and a good aftertaste. SOLUTION: A roasted green tea beverage having a mass ratio of non-gallate catechin to tannin of 0.30 or more, a gallic acid content of 110 ppm or less, and a brix of 0.20 or more. [Selection diagram] None