Table 2.
Copper‐reactive capacity of fermented tea
| Antioxidant activitya | Copper reductive capacity (mmol/L) | ||||
|---|---|---|---|---|---|
| Fermentation method | Undiluted solution | Doubling dilution | Undiluted solution | Doubling dilution | |
| Green tea | Nonfermentation | ND | 2.61a | ND | 5.22 |
| Goishicha | Two‐step (aerobic/anaerobic) | ND | 1.92b | ND | 3.84 |
| Ishizuchi‐ Kurocha 1 | ND | 2.14c | ND | 4.28 | |
| Ishizuchi‐ Kurocha 2 | 2.63 | 1.43d | 5.26 | 2.86 | |
| Awa‐Bancha | Anaerobic | 1.53 | 0.81e | 3.06 | 1.62 |
| Batabata‐cha | Aerobic | 0.17 | 0.10f | 0.34 | 0.2 |
a
Estimated as equivalent to ascorbic acid (mM).
ND means that the data could not be determined because the absorbances were off‐scale high.
Means in the same column with different superscript letters are significant at p < .01. (ANOVA, Tukey).