1. The bright orange theaflavins give sparkle to tea and the rusty brown thearubigins depth to the color. 
   鲜橙色的茶黄素使茶色艳丽，而锈棕色的茶红素使茶色加深。
2. Theaflavins which are formed when flavanols are oxidized make up approximately 2 percent of the weight of dried black tea. Alone, they are very astringent, and the amount of caffeine in tea should make it very bitter. 
   黄烷醇氧化时形成的茶黄素约占干红茶重量的2%。茶黄素在单独存在时很涩，同时茶中那样数量的咖啡因理应使茶变得很苦。
3. Tea contains, in addition to caffeine, small amounts of two other methyl xanthines, theobromine and theophylline, 3,7 -dimethy1 and 1,3-dimethy1 xanthine, respectively. 
   茶除了含咖啡因以外，还含有少量的另外两种甲基黄酮嘌呤，即可可碱和茶碱，它们分别是3，7-二甲基黄嘌呤和1，3-二甲基黄嘌呤。
4. The formulas for these phenolic compounds are Epigallocatechin gallate is the main flavanol in dried green tea. 
   这些酚类化合物的分子式为:表儿茶素酸酯是干绿茶中的主要黄烷醇。
5. It appears that theaflavins modify the bitterness of caffeine and caffeine the astringency of theaflavins, giving the beverage its characteristic briskness. 
   看来茶黄素改善了咖啡因的苦味，咖啡因改善了茶黄素的涩味，从而赋予红茶饮料以特有的"清爽味"。

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