| abstract |
A method for preventing microbial contamination of a beverage and a beverage having high storage stability. Adding a tea extract to a liquid containing catechin, or adding catechin to a liquid containing black tea extract, wherein the beverage has a pH of 2.5 to 4.6, When the content of the catechin in the beverage is X and the content of the black tea extract is Y, 160 mg / 100 mL> X ≧ 60 mg / 100 mL, 24 mg / 100 mL> Y ≧ 2 mg / 100 mL, and X + Y> 68 mg / 100 mL The manufacturing method of a catechin containing drink. [Selection figure] None |