Figure 2.

Anthocyanins and catechins characteristic of Camellia sinensis varieties ‘Yinghong 9’, ‘Hongfei’ and ‘Zijuan’. (A) Anthocyanins contents in steamed fresh leaves of ‘Yinghong 9’, ‘Hongfei’ and ‘Zijuan’ during different seasons. (B) Major anthocyanins of ‘Hongfei’. (C) Catechins contents in steamed fresh leaves of ‘Yinghong 9’, ‘Hongfei’ and ‘Zijuan’ during different seasons. Data presented are mean values of three biological repetitions. The asterisk indicates a statistically significant difference as assessed by Student’s t-test (^∗P <0.05 and ^∗∗P < 0.01).