Nowadays, black tea is undergoing a gradual shift in trend. The traditional "three reds" — red leaves, red liquor, and red bottom — are no longer favored in the market. Instead, teas with an orange-yellow liquor are becoming increasingly popular. A key substance behind this change is theaflavins.

During the production of tea, the fermentation process is a stage of transformation. Fermented tea produces many elements not originally present in the tea leaves, and theaflavins are one of them.

Theaflavins are a golden-yellow pigment found in black tea, produced during tea fermentation. In biochemistry, theaflavins are a class of polyphenolic hydroxyl compounds with a benzotropolone structure. They were first discovered by Roberts EA H and are formed through the oxidative condensation of polyphenols and their derivatives. The content of theaflavins in black tea generally ranges from 0.3% to 1.5%, and they play a decisive role in the color, aroma, and quality of black tea.

Why has orange-yellow black tea become popular in the market? There are two reasons:

First, black tea with a high content of theaflavins has a fresh, mellow, and more refreshing taste.

During the fermentation of black tea, three substances determine the flavor: theaflavins, thearubigins, and theabrownins. Their production is closely related to the degree of fermentation, withering time, and fermentation temperature. As these factors increase, the proportions of these substances change significantly.

Generally, lightly fermented black tea tends to produce more theaflavins, resulting in an orange-yellow liquor and a fresh, mellow taste. With a slightly heavier fermentation, the content of thearubigins increases, giving the tea a balanced flavor and a bright red liquor. In contrast, tea that undergoes prolonged fermentation tends to produce more theabrownins, causing the liquor to darken and develop a slightly bitter taste.

For most Chinese consumers, green tea has long been the mainstream choice, while the strong flavor of black tea is not widely preferred. However, black tea with a higher content of theaflavins offers a fresh, mellow, and refreshing taste, making it more appealing to those who previously did not enjoy black tea. This ability to cater to consumer palates is one of the charms of theaflavins.

Second, theaflavins have notable medicinal benefits, attracting a large number of consumers due to their health properties.

Theaflavins are the first compounds found in tea with confirmed pharmacological effects. Clinical trials have verified that theaflavins can help regulate blood lipids and prevent cardiovascular diseases, with no toxic side effects. This research has been published in the internationally renowned medical journal JAMA.

Theaflavins are also known as the "soft gold" in tea, possessing a unique ability to lower blood lipids. They not only bind with cholesterol in the intestines to reduce the absorption of dietary cholesterol but also inhibit the body's own cholesterol synthesis.

In modern society, the prevalence of various diseases has made health a top priority. The ability of theaflavins to regulate blood lipids and prevent cardiovascular diseases provides consumers with a compelling reason to choose this type of black tea.