A method of inhibiting the astringent taste of catechin, comprising adding glutamic acid to a tea beverage of 40 to 100 mg/100 ml catechin content. Further, there is disclosed a tea beverage characterized in that the content of catechin is in the range of 40 to 100 mg/100 ml and that 6 to 20 mg/100 ml of glutamic acid is added so as to inhibit the astringent taste of catechin. This tea beverage is characterized in that catechin is contained in high proportion, and that even in warming sales, the bitterness and astringency attributed to degradation are reduced to thereby ensure pleasant drinking.