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. 2023 Aug 5;9(8):e18891. doi: 10.1016/j.heliyon.2023.e18891

Fig. 1.

Fig. 1

The profile of different Shuixian tea samples used in this study. (A): The appearance of different Shuixian tea samples. The dry tea, infusion and infused tea of each Shuxian tea sample were preseented from top to bottom, respectively. (B):The radar plot of the taste features of different Shuixian teas. (C):The scores of taste attributes of different Shuixian tea samples.