The present invention relates to a process for producing an enzyme-treated tea extract, which comprises allowing at least one selected from an enzyme and/or a group of enzymes capable of producing a green aroma compound to act on a tea extract, a tea slurry and/or a tea leaf; and a process for producing an enzyme-treated natural tea aroma and an enzyme-treated natural tea aroma concentrated extract, which further comprises collecting a tea aroma from the enzyme-treated tea extract.
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