| dc.description.abstract | Summary Theaflavins contribute to astringency and brightness while thearubigins contribute
to colour and mouth feel of black tea. Green leaf flavan-3-ols influence levels and
distribution of theaflavins and thearubigins in black tea and are black tea quality precursor
compounds. Caffeine also contributes to tea quality. Although location of production and
nitrogenous fertilizer rates influence black tea quality, it is not known if the variations arise
from the levels and distribution of the precursor compounds in green leaf or other factors.
The variations and distribution of the flavan-3-ols and caffeine in young green leaves of
clone TRFK 6/8 due to nitrogen fertiliser rates in seven locations within Eastern Africa were
evaluated. Green leaf comprising two leaves and a bud were harvested from each plot, and
subjected to HPLC analysis for caffeine, total polyphenol, dihydroxyflavan-3-ols … | en_US |
