🫖 Taste & brewing
Theaflavin
The orange-red pigment formed by oxidation, tied to brightness and briskness.
Theaflavins are orange-red pigments formed from catechins during oxidation. They contribute to the brightness of the liquor and to a clean, tightening astringency.
Cream down — the cloudiness that appears as iced tea cools — happens when polyphenols such as theaflavins and thearubigins bind with caffeine into fine particles. Theaflavins are not the sole cause.
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