Black Tea Theaflavins

English name:
Black Tea Theaflavins
Botanical name:
Camellia sinensis
Active ingredient:
Theaflavins
Specification:
40%Theaflavins
Test method:
HPLC

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Introduction/Description
Specifications
Application

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

Theaflavin has antioxidant properties.
It has antibacterial and antiviral properties.
Theaflavins have immune response modulating and potential anti-inflammatory activities.

Black Tea Theaflavins

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