Different tea clones varied markedly in both rate and extent of theaflavin (TF) loss during storage. Teas manufactured and stored during the hot and humid main production season deteriorated more rapidly with respect to TF content than those produced and stored during the milder conditions of the off season. It was also found that introducing variations into each phase of manufacture resulted in altering the storage behaviour of teas.
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John B. Cloughley (1981) studied this question.
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