PURPOSE: To obtain a flavor preserving green tea drink capable of efficiently utilizing active ingredients of green tea, by adding fine powder of green tea to a viscous liquid having enzymatic activity and reducing properties to destroy cell membrane of green tea, eluting substances in the cell into the liquid and preventing change in quality and decomposition of flavor component of green tea caused by oxidation thereof.

CONSTITUTION: Green tea is pulverized, added to the above-mentioned viscous liquid, cell membrane of the green tea is destroyed by enzymatic reaction, flavor component and chloroplast in the cell flow out of the cell and eluted in the liquid. In the operation, since the liquid has reducing properties, an environment to elute cell components prevents oxidation of dissolved components of green tea and maintains flavor and green for a long period of time. Further, since the viscous liquid has no void, the viscous liquid is slightly brought into contact with air and flow of the viscous liquid is restricted, the viscous liquid is slightly contacted with an enzyme of the dissolved components and oxidation reaction can be suppressed. Namely the prepared green tea drink is capable of maintaining flavor and color tone of green tea in a fresh state for a long period of time. When the drink is poured to a proper amount of warm water or cold water, anyone can provide fixed flavor and color tone and produces no tea grounds.