CT-catechins (CTCs) reactive to vanillin and phloroglucinol adducts of CT contents were determined. CTC and ACN contents of PJs highly depended on variety (p < 0.01), and ranged from 31 to 155 mg/L juice and from 47 to 405 mg/L juice, respectively. As catechin–phloroglucinol content increased, ACN content also increased (r = 0.866). Strong logarithmic correlation between the ratio of ACN contents to catechin–phloroglucinol contents and polymeric colour (PC) values of the samples was found (r = 0.822). When PC value of PJs was P8% or ratio of ACN contents to catechin–phloroglucinol contents of PJs was 62.82, ACN contents of the samples determined by spectrophotometric method were higher than those determined by HPLC.