Table 1.

Contents of chemical components in the tea residues and infusions (mean ± s.d.)

Treatments	Total nitrogen	Free amino acids	Polyphenols
	In tea residue (%)	Content in tea infusion (mg ml−1)
A	33.2 ± 0.30a	0.45 ± 0.01a	4.3 ± 0.07a
B	30.9 ± 0.12b	0.56 ± 0.01b	4.4 ± 0.09a
B control	31.9 ± 0.75c	0.48 ± 0.02a	4.3 ± 0.05a
C	28.7 ± 0.85d	0.22 ± 0.03c	0.50 ± 0.09c
C control	31.6 ± 0.09bc	0.06 ± 0.01d	0.32 ± 0.07d

The means (n = 3) with the same letter in the same column are not significantly different (P ≥ 0.05)