About: http://webisa.webdatacommons.org/390528280

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	Because they are allowed to oxidize completely before drying, most black teas are rich in theaflavins and thearubigins, but relatively low in monomeric catechins, such as EGCG (see Bioactive Compounds) (4).
http://www.w3.org/ns/prov#wasQuotedFrom	oregonstate.edu