Clonal variation in the individual theaflavin levels and their impact on astringency and sensory evaluations

HPLC analysis of Kenya clonal black tea liquors revealed the presence of four major theaflavins in the following order: theaflavin > theaflavin-3-gallate > theaflavin-3,3′-digallate > theaflavin-3′gallate. The total amounts and the ratios of the individual theaflavins varied with clones resulting in variations in the astringency of the teas as measured by theaflavin digallate equivalent. Theaflavin digallate and theaflavin digallate equivalent showed a better relationship with sensory evaluation than did total (Flavognost) theaflavins.