TABLE 1.
Samples of tea leaves collected in fermentation of pu-erh tea and the designed analysesa
| Sample | Collection date, day/mo (2014) |
Sample identifier by repeat and sample |
|||
|---|---|---|---|---|---|
| Repeat FB |
Repeat FM |
||||
| First sample | Second sample | First sample | Second sample | ||
| Raw material | 10/10 | FB0-1 | FB0-2 | FM0-1 | FM0-2 |
| Repiling | |||||
| First | 18/10 | FB1-1 | FB1-2 | FM1-1 | FM1-2 |
| Second | 25/10 | FB2-1 | FB2-2 | FM2-1 | FM2-2 |
| Third | 30/10 | FB3-1 | FB3-2 | FM3-1 | FM3-2 |
| Fourth | 10/11 | FB4-1 | FB4-2 | FM4-1 | FM4-2 |
| Fifth | 20/11 | FB5-1 | FB5-2 | FM5-1 | FM5-2 |
| Sixth | 26/11 | FB6-1 | FB6-2 | FM6-1 | FM6-2 |
| Seventh | 29/11 | FB7-1 | FB7-2 | FM7-1 | FM7-2 |
| Final fermented tea leaves | 1/12 | FB8-1 | FB8-2 | FM8-1 | FM8-2 |
a
All samples were analyzed by sensory evaluation, HPLC, the spectrophotometric method, metabarcoding analysis, and metaproteomics analysis. Additionally, raw material, the fourth repiling, and the final fermented tea leaves were subjected to metabolomics analysis.