Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea

Figure 3

Theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs) in fresh leaf cultivars during fermentation (a–c) different varieties; (d–f) different regions; (g–i) different seasons.

(a)

(b)

(c)

(d)

(e)

(f)

(g)

(h)

(i)