Theaflavins, a
golden yellow pigment present in black tea, are the
product of tea fermentation. In biochemistry, the
yellow pigment is a kind of polyphenolic hydroxyl
group with a benzophenone structure. The yellow pigment
is 0.5% to 2% by weight of the dry tea and depends on
the method of processing the black tea. Tea yellow
pigment plays a certain role in the bright color
and strong taste of tea soup, and is an important
quality indicator of black tea.
