Table 1.

Main components of black tea with different fermentation temperatures (%).

Samples	TP	SS	TRs	TBs	TCs	TFs	TSA
BT1	9.24 ± 0.29a	8.24 ± 0.36a	7.14 ± 0.23a	7.36 ± 0.13a	2.19 ± 0.07a	0.31 ± 0.01a	0.15 ± 0.0a
BT2	8.50 ± 0.64a	8.33 ± 0.72a	6.83 ± 0.30a	7.40 ± 0.11a	1.44 ± 0.05b	0.19 ± 0.01b	0.10 ± 0.01b
BT3	7.30 ± 0.29b	7.05 ± 0.72b	5.30 ± 0.19b	7.36 ± 0.16a	1.44 ± 0.06b	0.13 ± 0.00c	0.05 ± 0.00c

TP, tea polyphenols; SS, soluble sugars; TFs, theaflavins; TSA, theasinesin A; TCs, total catechins; TRs, thearubigins; TBs, theabrownins. BT1, BT2, and BT3 indicate fermentation temperatures of 20, 25, and 30°C, respectively. Data are expressed as mean ± standard deviation (n = 3). Different lowercase letters in the same column indicate significant differences at the p < 0.05 level.