|Product No.: TH-040
Theaflavins are a group of polyphenol pigments found
in Black Tea, which give Black Tea its characteristic
color and taste. Theaflavins are formed from polymerization
of Catechins at the fermentation stage during the
manufacturing of Black Tea. Theaflavins contribute
to the characteristic bright orange-red color of Black
Tea, accounting for 2g /100g of the dried black tea.
The major Theaflavins in Black Tea are Theaflavin,
Theaflavin-3-gallate, Theaflavin-3'-gallate and Theaflavin-3,
Black Tea Extract, Theaflavin
of Active Ingredients:
Botanical Origin: Camellia sinensis
O. Ktze. - Fermented Leaf (Black Tea)
Identification: Positive by TLC
Appearance: Red brown powder
Odor & Taste: Characteristic
odor and taste
Mesh Size: 90% Min. through 80 mesh
Assay: Theaflavins 40% Min. (HPLC)
Moisture: 6.0% Max.
Heavy Metals: 10ppm Max.
Lead (Pb): 2ppm Max.
Arsenic (As): 2ppm Max.
Pesticides Residues: 1ppm Max.
Total Aerobic Count: 1,000cfu/g Max.
Yeast & Mold: 100cfu/g Max.
E. coli: Negative
Packing: 25kgs/Fibre drum, two plastic-bags
Storage: Stored in a well-closed
container away from moisture and light
Shelf Life: Two years
Main Biological Activity:
2. Weight loss
3. Adjust abnormal blood lipid levels
1. Dietary supplements
2. Health food