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. 2019 Nov 20;24(23):4221. doi: 10.3390/molecules24234221

Table 1.

Characteristics of the thirty-three congou black tea samples enrolled in this study, including their production areas, taste characteristics, and the overall taste scores evaluated by human panelists.

Group Taste Description Sample Number Producing Area Taste Score
Group I:
sweet-mellow		 sweet, mellow, some with a fruity or brisk sensation 11 Zhejiang (5), Hubei (3), Yunnan (2), Anhui (1) 88.1 ± 2.9a
Group II: mellow-pure mellow, mild, some with a brisk or thick sensation 14 Hubei (9), Zhejiang (2), Sichuan (2), Anhui (1) 84.6 ± 3.1b
Group III:
less-mellow		 with unpleasant tastes including ripe, stale, or sour sensation 8 Hubei (3), Anhui (2), Yunnan (2), Sichuan (1) 82.3 ± 2.7b

a, b, Different letters indicate significant differences between mean values (p < 0.05). Statistical significance was determined by one-way ANOVA with LSD post-hoc test.