Table 1 The optimization of brewing conditions based on different consumer demands and predicted and experimental values for the optimized response variables.

Solution	Consumer demand	Optimal brewing condition			Response variable^a	Predicted value^b	Experimental value^c	Significance^d
Solution	Consumer demand	R (mL/g)	T (°C)	S (s)	Response variable^a	Predicted value^b	Experimental value^c	Significance^d
1	For DTH or consumers pursing light flavor	34	80	80	DTH	7.95 ± 0.41	8.52 ± 1.64	ns
2	For DTO or consumers pursing mild flavor	39	100	127	DTO	9.31 ± 0.48	9.07 ± 1.30	ns
3	For DTD or consumers pursing strong flavor	20	100	100	DTD	7.94 ± 0.43	7.93 ± 1.05	ns
4	For common consumers pursing flavor and health benefits	26	100	127	Preference	8.27 ± 0.30	7.54 ± 1.93	ns
					ABTS^e	5.91 ± 0.38	6.99 ± 0.61	ns
					DPPH^e	5.01 ± 0.41	4.44 ± 0.21	ns

^aDTH/DTO/DTD: the consumers drinking tea 0–1 (Hardly), 2–4 (Occasionally), 5–7 (Almost daily) days a week, respectively.
^bThe predicted value is presented as “predicted mean ± standard deviation”.
^cThe experimental value is presented as “experimental mean ± standard deviation”.
^dThe marks show the significance of differences between predicted and experimental values, ns indicates p > 0.05, * indicates p < 0.05.
^eThe antioxidant activity values of ABTS and DPPH are expressed as mmol TE/L.

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