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. 2022 May 16;9:881865. doi: 10.3389/fnut.2022.881865

FIGURE 1.

FIGURE 1

Sensory properties of jade (BT0), medium baked (BT1), and deep baked (BT2) Tieguanyin oolong teas. (A) Photo of tea infusions; (B) the color analysis determined by a spectrophotometer; (C) photo of tea infusion constituents separated using centrifugal filters with 3, 10, and 50 kDa molecular weight cut-off, accordingly; (D) taste characteristics and scores; and (E) aroma characteristics and scores. *P < 0.05 indicates significant difference.