. 2024 Dec 6;15:1514631. doi: 10.3389/fpls.2024.1514631

Table 1.

Major biochemical component of tea in steamed fresh leaves.

Cultivar	Season	Tea polyphenols(%)	Amino acids(%)	Caffeine(%)	Tea extract(%)
Hongfei	Spring	34.15 ± 0.64^d	2.76 ± 0.09^b	2.45 ± 0.17^c	43.83 ± 1.29^b
	Summer	37.66 ± 0.2^b	1.45 ± 0.08^e	2.3 ± 0.06^c	44.52 ± 0.84^b
	Autumn	39.51 ± 0.13^a	2.18 ± 0.11^d	2.55 ± 0.25^c	45.9 ± 1.75^b
	Average	37.11^c	2.13^d	2.43^c	44.75^b
Yinghong 9	Spring	30.15 ± 0.72^e	3.37 ± 0.03^a	3.28 ± 0.22^b	41.98 ± 1.93^bc
	Summer	31.92 ± 0.5^e	2.55 ± 0.02^c	2.54 ± 0.25^c	49.88 ± 1.41^a
	Autumn	30.67 ± 0.45^e	2.44 ± 0.05^c	3.19 ± 0.01^b	42.75 ± 0.74^bc
	Average	30.91^e	2.79^b	3.00^b	44.87^b
Zijuan	Spring	31.46 ± 0.14^e	3.36 ± 0.06^a	2.8 ± 0.46^b	46.1 ± 1.51^b
	Summer	30.51 ± 1.26^e	2.79 ± 0.07^b	2.31 ± 0.13^c	45.79 ± 1.26^b
	Autumn	29.31 ± 0.28^f	2.15 ± 0.23^d	3.93 ± 0.06^a	43.67 ± 0.78^b
	Average	30.43^e	2.77^b	3.01^b	45.19^b

Data are means ± SD of three replicates. ^a,b,c,d,e,fDifferent letters in the same column indicate significant differences between mean values (p < 0.05).