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"。