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August Moon Tea aims to bring the fresh air and sunshine from the tea field to our tea ceremony and create a peaceful and exquisite ambience for all of you.

Tea not only brings people closer, but also helps us to reconnect with oursleves. It's a natural elixir for our souls.

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What Are The Substances Determining The Taste of Black Tea?

Black tea, in Chinese, is called red tea (红茶). During the processing of black tea, the chemical reaction causes tea polyphenols’ enzymatic oxidation. The chemical composition of fresh leaves changes greatly, with the tea polyphenols being decreased by more than 90%, resulting in new components such as theaflavins and thearubigins.

In the fermentation process of black tea, there are three kinds of substances that determine the taste of black tea, theaflavins, thearubigins, and theaflavins.Theaflavin is a golden yellow pigment found in yellow tea and black tea, which is the result of tea fermentation.
In biochemistry, theaflavins are a class of polyphenolic hydroxyl with a structure of a tea phenolic ketone. It was firstly discovered by RobertsEAH. It refers to the substance in black tea which is soluble in ethyl acetate and is orange-yellow. It is oxidatively condensed from polyphenols and their derivatives. The content of theaflavins in black tea is generally 0.3%~1.5%, playing a decisive role in the colour and flavour of black tea.

Thearubigin is an orange-brown pigment found in black tea. It is the product of tea fermentation. Biochemically, it is a heterogeneous red or maroon phenolic substance with extremely different molecular weights. The orange-brown compound accounts for 6% to 8% by weight of dry tea. The thearubigin plays a certain role in the taste and colour of the tea soup. The thearubigin pigment accounts for about 35% of the total colour and plays an important role in the brown colour of the finished tea.

The polyphenols in tea are important active substances and are the general term of various phenolic compounds. They are the main components of the fresh tea leaves, among which catechins are the main components. With the total amount of 60% to 80%, catechins are closely related to the colour of the soup, taste and aroma of tea.
From the colour of tea, theaflavin is an important component to brighten up the tea soup. However, during the processing of tea, theaflavin is greatly reduced due to oxidative polymerization. As the main substance that is related to the concentration of tea soup, thearubigin creates the “red” colour and the taste of black tea soup. Tea brown pigment makes the tea soup dark. When the content of tea brown pigment reaches 6% to 8%, the colour of the soup can be red and brown. When the content of the tea brown pigment is less than 5%, it means that the fermentation is insufficient, and the soup colour is characterized by red-orange and bright.

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(Source from internet)

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