Figure 5 | Scientific Reports

Figure 5

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

Figure 5

(A) Principal component analysis of Dahongpao tea samples. Changes in colour of icon represent change in brewing times. The separation between different samples represent significant difference between samples and brewing cuppages. Data are presented as means ± SD. (B) Forest random verification and P values of caffeine, catechins, total polyphenols, amino acids and sensory quality.

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