Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
3.27 |
0.32 |
11.70 |
3.31 |
| mol/100 ml |
5.79e-06 |
5.67e-07 |
2.07e-05 |
5.86e-06 |
Values calculated by aggregating data from 33
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Theaflavin |
mg/100 ml |
3.27 |
0.32 |
11.70 |
3.31 |
| mol/100 ml |
5.79e-06 |
5.67e-07 |
2.07e-05 |
5.86e-06 |
Original Content Values Used to Produce Means
Liang, Y.; Lu, J.; Zhang, L.; Wu, S.; Wu, Y. (2003) Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusion. Food Chemistry 80:283-290
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.46 mg/100 ml
|
China black tea 2 |
no |
1 |
|
1.12 mg/100 ml
|
China black tea 3 |
no |
1 |
|
1.20 mg/100 ml
|
China black tea 4 |
no |
1 |
|
1.48 mg/100 ml
|
China black tea 5 |
no |
1 |
|
2.54 mg/100 ml
|
China black tea 6 |
no |
1 |
|
10.04 mg/100 ml
|
China black tea 7 |
no |
1 |
|
6.50 mg/100 ml
|
China black tea 8 |
no |
1 |
|
2.60 mg/100 ml
|
China black tea 1 |
no |
1 |
|
4.96 mg/100 ml
|
China black tea 9 |
no |
1 |
|
11.70 mg/100 ml
|
China black tea 10 |
no |
1 |
|
6.32 mg/100 ml
|
China black tea 11 |
no |
1 |
|
10.44 mg/100 ml
|
China black tea 12 |
no |
1 |
|
8.98 mg/100 ml
|
China black tea 13 |
no |
1 |
|
8.04 mg/100 ml
|
China black tea 14 |
no |
1 |
|
1.12 mg/100 ml
|
China black tea 15 |
no |
1 |
|
2.20 mg/100 ml
|
China black tea 16 |
no |
1 |
|
0.32 mg/100 ml
|
China black tea 17 |
no |
1 |
Stewart A.J., Mullen W., Crozier A. (2005) On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea. Molecular Nutrition and Food Research 49:52-60 PubMed (15602765)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
6.59 mg/100 ml
|
Black tea infusion |
no |
1 |
Ding Z., Kuhr S., Engelhardt U.H. (1992) Influence of catechins and theaflavins on the astringent taste of black tea brews. Zeitschrift fuer Lebensmittel Untersuchung und Forschung 195:108-111
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
1.20 mg/100 ml
|
Black tea infusion 1 - China - Feinster Tippy-Yunnan |
no |
1 |
|
0.60 mg/100 ml
|
Black tea infusion 2 - China - Darjeeling first flush |
no |
1 |
|
0.60 mg/100 ml
|
Black tea infusion 3 - China - Darjeeling second flush |
no |
1 |
|
0.60 mg/100 ml
|
Black tea infusion 4 - China - Darjeeling autumnal |
no |
1 |
|
2.10 mg/100 ml
|
Black tea infusion 5 - China - Assam broken |
no |
1 |
|
1.60 mg/100 ml
|
Black tea infusion 6 - China - Assam leaf |
no |
1 |
|
0.80 mg/100 ml
|
Black tea infusion 7 - China - Ceylon Lowgrown |
no |
1 |
|
2.30 mg/100 ml
|
Black tea infusion 8 - China - Ceylon Uva Highland |
no |
1 |
|
1.50 mg/100 ml
|
Black tea infusion 9 - China - Kenya |
no |
1 |
|
1.90 mg/100 ml
|
Black tea infusion 10 - China - China black tea |
no |
1 |
|
2.10 mg/100 ml
|
Black tea infusion 11 - China - China black tea |
no |
1 |
|
2.00 mg/100 ml
|
Black tea infusion 12 - China - China black tea |
no |
1 |
|
0.90 mg/100 ml
|
Black tea infusion 13 - China - China black tea |
no |
1 |
|
1.20 mg/100 ml
|
Black tea infusion 14 - China - China black tea |
no |
1 |
|
1.80 mg/100 ml
|
Black tea infusion 15 - China - China black tea |
no |
1 |