AbstractThe price of plain and medium quality teas sold on the London auction on two separate occasions was closely correlated to their theaflavin content. An equation including theaflavin content and the colour of the tea liquor was derived, and explained 60 of the variation in market price at any one time. A very close agreement was found between theaflavin content and a broker's valuation. It is suggested that the results justify the use of theaflavin analysis as an objective assessment of tea quality in research.
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