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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)