Figure 1 | Scientific Reports

Figure 1

From: Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing

Figure 1

Sensory quality (Color, flavour and taste) of Zhengyan (A1, A2, A3), Banyan (B1, B2, B3) and Zhouyan (C1, C2, C3) tea infusion during the brewing process. The numbers 1–14 in figure represent the number of cuppages (brewing times). The numbers 0–100 represent the score of sensory evaluation. Data are presented as means ± SD.

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