A process for producing a purified green tea extract which comprises mixing a green tea extract, which has been treated with an enzyme having a tannase activity, with a liquid mixture comprising an organic solvent and water at a ratio by mass of higher than 90/10 but not higher than 97/3, and then separating the precipitate thus formed. Namely, a process for producing a purified green tea extracteasy to take, which contains unpolymerized catechins at a high concentration, has an improved taste obtained by reducing bitterness/astringency and reducing the miscellaneous taste caused by dietary fibers originating in the green tea and has a decreased protein content, from a green tea extract.