Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice

Table 2

Overall acceptability and the concentrations of different chemical components (mg·mL⁻¹) of the fermented juices derived from fresh tea leaves with different plucking standards.

Tea leaves	Overall acceptability score	Caffeine	Amino acids	Catechins	TFs	TR
Mono-leaf	6.48^a	0.60^a	0.52^a	0.91^a	0.136^a	1.39^a
Di-leaves	6.69^b	0.55^b	0.47^b	0.90^a	0.127^a	1.20^b
Tri-leaves	7.87^c	0.47^c	0.41^c	0.86^b	0.206^b	1.70^c
Quad-leaves	7.79^c	0.41^d	0.43^c	0.77^c	0.211^b	1.75^c

^a,b,c,dSignificant differences at the level .