Thearubigin

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Thearubigins are polymeric polyphenols that are formed during the enzymatic oxidation of tea leaves. This process is referred to as "fermentation" in the tea industry, but is technically not a true fermentation. Thearubigins are formed when theaflavins are condensed with epitheaflavic acids (formed by the oxidation of gallic acid).[1]

[edit] References

  1. ^ J. Angayarkanni, M. Palaniswamy, S. Murugesan and K. Swaminathan (2002). "Improvement of Tea Leaves Fermentation with Aspergillus spp. Pectinase" (pdf). Journal of Bioscience and Bioengineering 94 (4): 299-303. PMID 16233306. Retrieved on 3 December 2006.
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