Thearubigins are more readily extracted than theaflavins.
茶红素比茶黄素更容易泡出。
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。
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