Results showed that the appearance colorformations of black tea and Oolong tea could be chemically described withthe constituent ratios expressed by(Chla,b+Cda,b)/Car,(Chla,b+Cda,b)/(Py a,b+Poa,b)and(Py a,b+Poa,b)/TR.

• 结果表明,(Chl a、b+Cd a、b)/Car、(Chl a、b+Cda、b)/(Py a、b+Po a、b)和(Py a、b+Po a、b)/TR 能较合理地解释红茶与乌龙茶外形色泽形成的化学实质。