Those who frequently drink Black Tea should know that a prominent “golden ring” at the edge of the black Tea infusion is indicative of its high quality, which is one of the secrets of fine black tea.

The golden ring in black tea is a critical factor in assessing its quality. The primary substance responsible for forming the “golden ring” in black tea is theaflavins, a collective term for compounds with a benzopyran structure that are soluble in ethyl acetate and formed by the oxidation of polyphenols. This includes Theaflavin, monogallate theaflavin, digallate theaflavin, etc., all of which play a significant role in determining the color, aroma, flavor, and overall quality of the black tea. Generally speaking, the thicker and brighter the “golden ring,” the better the quality of the black tea.

Theaflavin refers to the orange-yellow substances in black tea that are soluble in ethyl acetate. Theaflavin is an essential component of black tea, and its content plays a decisive role in the color, aroma, flavor, and overall quality of the tea. It is the main constituent contributing to the brightness of the tea infusion, as well as the intensity and freshness of its taste. It is also the primary substance responsible for forming the golden ring in the tea.

High-quality black tea typically contains a high percentage of tea buds, with tightly rolled slender leaves (small-leaf variety) or plump, solid leaves (large-leaf variety). The tea has a glossy, dark appearance with many golden downy hairs. Its aroma is sweet and intense, and its taste is sweet, mellow, and refreshing. The infusion is bright red, and there is a golden ring where it meets the sides of the cup, commonly known as the “golden ring.” In mid-range black teas, the lower bud content results in a less vibrant golden ring.

There are various types of black tea, and two important sensory indicators for distinguishing between high-quality and inferior black teas are the “golden ring” and “Cold brew cloudiness.” A golden glow around the rim of the tea in the cup is referred to as the golden ring, and the thicker and more golden this ring, the better the quality of the black tea.

Therefore, the primary substance responsible for forming the “golden ring” is theaflavin derived from the tea leaves. The majority of black teas we usually consume display the “golden ring,” which indicates they are of superior quality.