Figure 3 | Scientific Reports

Figure 3

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

Figure 3

Leaching of amino acids, polyphenols, ester and non-ester catechins and caffeine contents of Zhengyan (A1, A2, A3), Banyan (B1, B2, B3) and Zhouyan (C1, C2, C3) tea samples at the second, fifth, seventh and ninth brew. Data are presented as means ± SD. Different letters indicate significant differences at P < 0.05.

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