The colors of the infusions of tea products except green tea are brown. The brown pigments in four kinds of teas; oolong-, black-, real black- (microbial-fermented teas), and roasted-teas, were separated through Sephadex LH-20 column chromatography and examined in details by making a comparison with the elution profiles of black tea theaflavins and thearubigins shown in Fig. 1. In oolong teas, large peaks of thearubigin-like pigments were observed. In black teas, a large peak of theaflavin-like one was eluted, through the elution pattern of only Chinese black tea was similar to those of oolong tea. In real black teas, the first peak of thearubigin-like pigment was the highest in all of peaks. In roasted teas, some small peaks of brown pigments like thearubigins were observed. These patterns are summarized in Fig. 2. It was found that this analytical method could discriminate these teas conveniently by their elution patterns of the pigments.