Abstract
AbstractThe darkening of tea liquors upon heating is accompanied by a large increase in the quantity of non‐dialysable polyphenolic material and in the Contribution of the latter to the total colour of the liquor. the nature of the spectrophotometric changes suggest that at least two distinct mechanisms are involved, one dependent on, the other independent of, oxygen. the darkening process is apparently largely independent of the concurrent loss of theaflavins.
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