Influences of Oxidized Extent of Polyphenols in Qimen Black Tea on the Infusion Added Milk

With the method of HPLC, The oxidized products and components of polyphenols in Qimem black tea which had different degrees of fermentation was analyzed. The result showed that the theaflavins and its components are different in the Qimem black tea with different fermentation degree. These caused the differences among the infusion colors and the colors of the infusion added milk. A more significant influences on the quality with milk in Qimem black tea are theaflavin(TF1), Theaflavin-3-gallate(TF2) and theaflavin-3’-gallate (TF3). These three theaflavins (r=0.717* , r=0.854* , r=0.952*) were positively correlated to the color of infusion with milk.