Black Tea Theaflavins
Camellia sinensis
Theaflavins
40%Theaflavins
HPLC
Product Introduction
Theaflavins, a golden yellow pigment found in black tea, are a product of tea fermentation. Theaflavins make up 0.5% to 2% of the weight of dry tea and depend on the method of black tea processing. Theaflavins play a role in the bright color and strong taste of the tea broth, and are an important quality indicator of black tea.
Product Specification
| Assay | NLT 40%Theaflavins | HPLC |
| Items | Specifications | Test Methods |
| Appearance & Color
Odor & Taste Mesh Size |
Fine brown red powder
Characteristic NLT 90% through 80 mesh |
Visual
Organoleptic 80 Mesh Screen |
| Moisture Content
Ash Content Heavy Metals Arsenic (As) Cadmium (Cd) Mercury (Hg) Lead (Pb) Extract Solvent |
NMT 5.0%
NMT 5.0% NMT 10ppm NMT 1ppm NMT 1ppm NMT 0.1ppm NMT 3ppm Grain alcohol/Water |
5g / 105℃ / 2hrs
2g / 525℃ / 3hrs Atomic Absorption Atomic Absorption Atomic Absorption Atomic Absorption Atomic Absorption / |
| Total Plate Count
Total Yeast & Mold E. Coli Salmonella Staphylococcus |
NMT 10,000cfu/g
NMT 1,000cfu/g Negative Negative Negative |
|
| Shelf Life | 2 years | |
| Remarks | Store in a well-closed container away from moisture, heat and strong sun.
Packing: Fiber drums and two plastic-bags inside. 25kg/drum. |
|
Function
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