Semi‐automatic methods of evaluating the quality of tea infusions

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Abstract
The Roberts & Smith procedure for determining poly phenols and colour in tea infusions has been adapted to semi‐automatic operation at the rate of 40 samples per hour. Several modifications have been made, especially in the theaflavin determination, These have not affected reproducibility, and results by the two methods have shown adequate correlation. Examples are given of the application of the method to the constituents of a tea blend; the optical density values for the blend are predictable from the values for the individual teas. Individual garden teas show wide variations in polyphenol content; these variations have not yet been correlated with organoleptic properties.