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

Table 3

Content of catechins (%) in fresh tea leaves with different plucking standards.

Tea leaves	EGC	EGCG	EC	ECG	Total catechins
Mono-leaf	0.95^a	4.84^a	0.38^a	0.68^a	8.46^a
Di-leaves	1.24^b	3.84^b	0.42^b	0.52^b	7.24^b
Tri-leaves	1.34^c	3.46^c	0.44^c	0.46^c	6.88^c
Quad-leaves	1.60^d	3.18^d	0.41^b	0.43^d	6.17^d

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