Which chemical developed during fermentation of tea imparts Black Color of tea?

Correct option is B

Theaflavins are the compounds responsible for the black color of fermented tea.
· During the fermentation process of tea leaves, polyphenolic compounds are oxidized to form theaflavins and thearubigins, which contribute to the color and flavor of black tea.
· Theaflavins specifically are crucial in giving black tea its characteristic hue.