Theaflavins (TF), thearubigins (TR) and theabrownins (TB) are the major polyphenols that determine the quality of black tea. These compounds were measured in black teas and their correlation with taste values and taste quality was investigated. TF, TR and TB in the black teas from Chinese markets averaged 0.24%, 4.07% and 7.59%, respectively. Correlation analysis showed that TF was positively and significantly correlated with astringency (r = 0.521, p < 0.05), aftertaste of astringency (r = 0.619, p < 0.01) and richness (r = 0.618, p < 0.01). T...
