Table 1.

Extraction yield, and total polyphenol and flavonoid contents of TB teas.

Roasting Condition	Brew Method	Extraction Yield (%)	Total Polyphenol Content (mg GAE (1)/g Dry Weight)	Total Flavonoid Content (mg RE (2)/g Dry Weight)
NRTB (3)	RTLT (4)	2.12	3.58 ± 0.31 (5) a (6)	1.86 ± 0.28 a
	HTST	0.23	4.83 ± 0.40 b	2.59 ± 0.51 a
RTB	RTLT	4.81	11.07 ± 0.55 c	6.03 ± 0.93 c
	HTST	0.28	4.98 ± 0.44 b	3.47 ± 0.84 b

⁽¹⁾ GAE, gallic acid equivalent, ⁽²⁾ RE, rutin equivalent. ⁽³⁾ NRTB, non-roasted Tartary buckwheat; RTB, roasted Tartary buckwheat. ⁽⁴⁾ RTLT, room temperature (25–30°C) for 24 h; HTST, high temperature (85–90°C) for 3 min. ⁽⁵⁾ Values are mean ± SD (n = 3). ⁽⁶⁾ Different letters represent significant differences among extracts, as determined by the least significant difference test at p < 0.05.