Fig. 1 | Scientific Reports

Fig. 1

From: Metabolomics reveal taste quality differences of black teas and the impact of withering on quality formation

Fig. 1

Characteristics (a) and sensory evaluation (b, c) of Gongou black teas from different varieties. (a): The dry tea and tea infusions of Gongou black teas; (b): The taste sensory evaluation of Gongou black teas by human senses. (c): Electronic tongue prediction of taste intensity in black tea infusions (µg/ml). The different uppercase/lowercase letters indicate the least significant difference (p < 0.01/0.05).

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