テアルビジン
1. ThearubiginThearubigins are polymeric polyphenols that are formed during the enzymatic oxidation (called fermentation by the tea trade) of tea leaves. Thearubigins are red in colour. Therefore a black (fully oxidized) tea gives a reddish liquor while a green or white tea gives a much clearer one. The colour of a black tea, however, is affected by many other factors as well, such as the amount of theaflavins, another oxidized form of polyphenols.
Read “Thearubigin” on English Wikipedia
Read “テアルビジン” on Japanese Wikipedia
Read “Thearubigin” on DBpedia
Read “Thearubigin” on English Wikipedia
Read “テアルビジン” on Japanese Wikipedia
Read “Thearubigin” on DBpedia
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