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.