A method of producing an enzymatically treated tea extract characterized by comprising treating a tea extract, a tea slurry and/or tea leaves with at least one member selected from among an enzyme and/or enzymes capable of forming a green-like flavor compound; and a method of producing a natural aroma of enzymatically treated tea and a concentrated natural aroma extract of enzymatically treated tea characterized by comprising, in addition to the above procedure, recovering tea aroma.
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