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Table 1 Total polysaccharides and catechins contents (mg g−1) in Yunnan oolong teas, Fujian oolong tea, Green teas, Black teas, and Pu-erh teas

From: Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics

Compound Yunnan oolong tea (n = 5) Fujian oolong tea (n = 5) Green tea (n = 10) Black tea (n = 10) Pu-erh tea (n = 10)
EGC 10.31 ± 2.54a* 14.15 ± 3.80b 13.90 ± 5.51b 0.37 ± 0.20c 1.19 ± 0.24c
C 2.46 ± 0.94a 4.84 ± 1.12b 6.29 ± 2.36b 1.04 ± 0.69a 1.96 ± 0.41a
EC 2.15 ± 0.85a 4.29 ± 0.65b 5.82 ± 2.22c 1.38 ± 0.73a 1.36 ± 0.48a
EGCG 31.87 ± 8.35a 38.24 ± 8.75b 50.56 ± 8.04c 3.43 ± 1.02d 0.13 ± 0.08d
ECG 4.07 ± 0.69a 8.24 ± 2.68b 17.61 ± 3.39c 3.53 ± 1.40a 0.18 ± 0.16d
Total polysaccharides 14.00 ± 2.41a 18.52 ± 1.53c 10.31 ± 1.50b 18.33 ± 2.47c 17.54 ± 1.73c
Caffeine 14.56 ± 3.27a 16.20 ± 5.48b 26.53 ± 7.65c 21.17 ± 2.72d 22.61 ± 5.8d
  1. EGC (−)-epigallocatechin, C (+)-catechin, EC (−)-epicatechin, EGCG (−)-epigallocatechin gallate, ECG (−)-epicatechin gallate
  2. *For each parameter, different letters within a row indicate difference between different types of tea with Duncan’s multiple range test (P < 0.05)