. 2016 Nov 22;5(3):639–645. doi: 10.1002/fsn3.442

Table 1.

Concentration of caffeine and catechin in fermented tea

	Fermentation method	Caffeine	EGC	EGCg	EC	GCg	Ecg	Total catechins
Green tea	Nonfermentation	43.7^a	24.5^a	45.9^a	9.5^a	0.9^a	6.9^a	87.8^a
Goishicha	Two‐step (aerobic/anaerobic)	11.6^b	6.5^c	0.4^b	0.2^b	Trace	Trace	7.1^c
Ishizuchi‐Kurocha 1		13.9^b	16.0^b	2.0^b	1.9^b	0.1^a	0.1^b	20.1^b
Ishizuchi‐Kurocha 2		15.7^b	19.5^b	1.0^b	4.8^ab	0.1^a	Trace	25.3^b
Awa‐Bancha 1	Anaerobic	6.1^bc	7.0^c	Trace	0.6^b	0.2^a	0.1^b	7.9^c
Awa‐Bancha 2	Anaerobic	3.8^c	7.8^c	0.2^b	1.1^b	0.1^a	0.5^b	9.7^c
Batabata‐cha	Aerobic	7.8^bc	0.4^d	Trace	0.1^b	Trace	Trace	0.4^d

EC, Epicatechin; EGC, epigallocatechin; EGCg, epigallocatechin gallate

Tea extracts were eluted by 100 ml of boiling water from 1.5 g of tea leaves for 5 min.

Data shown represent mean of five experiments (n = 5).

Means in the same column with different superscript letters are significant at p < .05.