In this review article researchers from Rutgers University (USA), National Chiayi University and National Kaohsiung Marine university (Taiwan) review the chemical analysis and stability of black tea. Accurate analysis of the components of black tea is important for quality control, but also to identify the important biologically active molecules within it and their efficacy in animal and human studies. Based on these finding, new and improved tea products can be produced. This review article summarizes the major components of black tea before looking at the methods of analyzing these compounds and their stability.
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Black tea: chemical analysis and stability, Shiming Li, Chih-Yu Lo, Min-Hsiung Pan, Ching-Shu Lai and Chi-Tang Ho, Food Funct., 2013, 4, 10-18
