Abstract
A series of black tea samples classified high, middle and low grades was selected from various countries of origin. The correlations of theaflavins and thearubigins contents with the results of tea taster's evaluation of these samples were studied.
Theaflavins content or the ratio of theaflavins to thearubigins showed high positive correlation with the evaluation of lquality, especially color and taste, whereas thearubigins content had not any correlations with tea taster's marks. Furthermore, it was assumed that theaflavins and thearubigins were likely to form predominantly color of black tea liquor from the result of multiple regression analysis.
