PURPOSE: To obtain a food vinegar useful as a seasoning, a base of delicious drink or health drink, by mixing leaves of a tree or their processed material and using the mixture as a raw material of food vinegar.

CONSTITUTION: Leaves of a tree (preferably persimmon, loquat, wistaria, tea, camphor tree, pine, cherry, laurel tree, Japanese pepper tree, magnolia or Acanthopanax sieboldianus) and/or their processed product (preferably black tea, parched tea or roasted tea) are used as raw material of food vinegar. The objective food vinegar can be produced, e.g. by adding rice vinegar, alcohol, water and seed vinegar to the extract liquid of the above leaves and subjecting the mixture to the acetic acid fermentation usually for 2W4 weeks.