The amounts of total phenols, flavans, leuco‐anthocyanins, theaflavins, thearubigins, and certain ammo‐acids in methanolic extracts of Ceylon and other teas have been determined, together with the individual low‐boiling volatile compounds which are produced on infusion of the teas in boiling water. The correlation between the quantities of phenolic compound and commercial valuation, and the contribution of the volatiles to flavour, is discussed. N ‐Ethylasparagine has been tentatively identified in tea leaf.
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Wickremasinghe et al. (1965) studied this question.
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