Abstract: The aim of this research was to monitor the decrease of tea pigments theaflavins and thearubigins in selected types of tea depending on the method and duration of storage. Teas were stored for 12 months in 6 different methods of storage. UV-VIS spectrophotometry was used as the analysis method. In some types of tea in the 1st month of storage a statistically significant decrease in the flavonoid pigments was detected especially in unproperly stored teas.
M. Ostadalova, V. Pazout, I. Straka, A. Tauferova, P. Bartl and J. Pokorna, 2011. Monitoring Tea Pigments Theaflavins and Thearubigins in Dependence on the Method and Duration of Storage. Journal of Food Technology, 9: 50-56.