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. 2014 Feb 28;22(3):303–309. doi: 10.1016/j.jfda.2013.12.001

Fig. 2.

Fig. 2

Degree of catechin galloylation in oolong tea infusions and their corresponding fresh tea leaves cultivated at altitudes of 200 m, 800 m, and 1300 m. Degree of catechin galloylation was calculated as (−)-epicatechin gallate (ECG)/(EC + ECG) and (−)-epigallocatechin gallate (EGCG)/(EGC + EGCG). Data are presented as mean ± standard error of the mean of three replicates. *p < 0.05, **p < 0.01 versus altitude of 200 m.