The chemical basis of quality in tea. III.—correlations of analytical results with tea tasters' reports and valuations

Theaflavin and thearubigin contents of manufactured tea depend not only on the flavanol content, protein content, and oxidase activity of the green leaf, but also on the resistance of the leaf to mechanical damage. This resistance has less influence in C.T.C. manufacture than in conventional manufacture. Tea tasters' marks for colour and strength are related to theaflavin and thearubigin contents. Marks for briskness and quality depend to some extent on the theaflavin content, with caffeine contributing to briskness, and unidentified substances, including volatile aroma constituents, influencing quality.