Polyphenol Profile and Pigmentation of Thai Tea Bases
Anthocyanins and Food Colorant Stability
The distinctive amber-orange hue of Thai Milk Tea Bubble Tea is traditionally derived from a blend of strong black tea (often Assam) infused with crushed spices and, in commercial applications, specific food colorants like FD&C Yellow No. 6. This document analyzes the stability of tea polyphenols—specifically theaflavins and thearubigins—when subjected to the alkaline environment of condensed milk.
Technically, the "Orange" color is a result of the tea’s natural tannins reacting with the calcium proteins in milk. The document details the spectrophotometric analysis used to maintain color consistency across different brewing temperatures, ensuring that the oxidation of the tea leaves does not lead to a "muddy" or brown appearance in the final bottled or served product.