. 2017 Dec 2;55(1):399–407. doi: 10.1007/s13197-017-2951-7

Table 1.

Contents of tea catechins, gallic acid, caffeine, theobromine and theophylline in green tea, oolong tea and black tea

Components	Green tea	Oolong tea	Black tea
Gallic acid	0.01 ± 0.00^a	0.02 ± 0.00^b	0.02 ± 0.00^b
GC	3.46 ± 0.24^c	2.55 ± 0.21^a	3.08 ± 0.16^b
Theobromine	0.35 ± 0.02^c	0.23 ± 0.02^a	0.28 ± 0.01^b
EGC	19.01 ± 0.87^c	16.62 ± 0.57^a	17.61 ± 0.66^b
C	0.54 ± 0.03^c	0.35 ± 0.02^a	0.47 ± 0.02^b
Theophylline	0.01 ± 0.00^a	0.01 ± 0.00^a	0.01 ± 0.00^a
EGCG	51.08 ± 3.27^c	48.71 ± 2.64^b	43.25 ± 3.03^a
Caffeine	45.96 ± 3.36^c	43.29 ± 4.06^b	38.64 ± 2.65^a
EC	–	3.17 ± 0.24^a	4.02 ± 0.22^b
GCG	2.25 ± 0.16^a	2.44 ± 0.18^b	3.62 ± 0.23^c
EGCG3″Me	–	10.42 ± 0.47^a	–
ECG	12.89 ± 0.86^b	13.03 ± 0.97^b	8.73 ± 0.65^a
CG	–	0.77 ± 0.38^a	–

Different lowercase letters indicate significant differences (P < 0.05) for each tea sample