The color of the beverage and much of its taste, especially astringency, is attributed to these polyphenolic compounds, or to their oxidation products in black tea.

• 这种饮料的颜色，以及许多味道，特别是涩味，都是由于这些多酚化合物的缘故，或者说是由于它们在红茶中的氧化产物的作用。