Modern chromatographic techniques such as high-performance liquid chromatography are
currently the most helpful approach to the routine analysis of and research of non-volatile …

Chemical composition, colour differences of black tea infusions and their relationships with
sensory quality assessed by tea tasters were analysed. There were significant correlations …

The changes in theaflavins and residual catechin compositions, thearubigins TRSI and
TRSII, sensory characteristics of total colour, brightness and briskness of black tea were …

Seasonal variations of phenolic compounds in fresh tea shoots grown in Australia were
studied using an HPLC method. Three principal tea flavanols [epigallocatechin gallate …

Yunnan Congou black tea (YCBT) is a typical black tea in China, and is rich in theaflavins
(TFs), thearubigins (TRs), and theabrownins (TBs). However, the influence of the …

In black tea manufacturing, one of the most important steps is fermentation which influences
the quality of tea. The macerated tea leaves were fermented at various temperatures (20, 25 …

Chemical compositions and infusion colour differences of seven pu‐erh tea samples and
their correlation to sensory quality were investigated. The results showed that the pu‐erh tea …

Increase in coarser plucking standards significantly (P< 0.05) depressed levels of theaflavin
(TF; μmol/g), total colour and brightness (spectrophotometer) of black tea. But total …

The price of plain and medium quality teas sold on the London auction on two separate
occasions was closely correlated to their theaflavin content. An equation including theaflavin …

Abstract Changes in quality parameters of crush, tear and curl (CTC) black clonal teas due
to variations in altitude within a radius of 10 km were determined. There were significant (P …