To provide a method for producing coffee leaves tea good in flavor and meeting health-seeking trend through simultaneously solving the problems of likeliness improvement and chlorogenic acid loss suppression.

This method for producing coffee leaves tea comprises the steps of steaming plucked coffee raw leaves, drying thus steamed coffee raw leaves, and subsequently roasting the resultant steamed coffee raw leaves tea until the L-number of the dried steamed coffee raw leaves tea comes to 35-20.