Table 3.

Analysis of variance for effects of time, temperature, and relative humidity on the biochemical parameters in made tea.

Source	TF	TR	HPS	TLC	TPC
X1	0.0016∗∗	0.0007∗∗	0.0063∗∗	0.0003∗∗	<0.0001∗∗
X2	0.0440∗	<0.0001∗∗	0.0002∗∗	0.0007∗∗	<0.0001∗∗
X3	<0.0001∗∗	<0.0001∗∗	0.0017∗∗	0.0036∗∗	<0.0001∗∗
X1X2	0.5649	<0.0001∗∗	0.0671	0.0012∗∗	0.0002∗∗
X1X3	0.5649	<0.0001∗∗	0.0534	0.0126∗	0.0011∗∗
X2X3	0.4191	0.0013∗∗	0.1107	0.0032∗∗	0.0250∗
X12	0.4509	<0.0001∗∗	0.0068∗∗	0.0013∗∗	<0.0001∗∗
X22	0.1753	0.0016∗∗	0.0010∗∗	0.0005∗∗	0.0005∗∗
X32	0.4966	<0.0001∗∗	<0.0001∗∗	0.0005∗∗	<0.0001∗∗
R2	0.9742	0.9975	0.9857	0.9875	0.9974
Adjusted R2	0.9278	0.9931	0.9599	0.9651	0.9927
Predicted R2	0.7296	0.9695	0.8578	0.8467	0.9646
Adeq. precision	15.574	56.718	17.610	16.412	46.151
F value	21	225.53	38.19	43.98	211.60
Prob > F	0.0019	<0.0001	0.0004	0.0003	<0.0001
CV (%)	8.66	2.23	5.03	3.43	2.83
Lack of fit	1.00	1.90	0.84	1.81	3.03

Data are significant at different level: ∗p < 0.05; ∗∗p < 0.01; Adeq.: adequate; TF: total theaflavin; TR: total thearubigin; HPS: high polymeric substance; TLC: total liquor color; TPC: total phenolic content.