Fig. 3.
Degree of catechin galloylation in 10 oolong tea infusions and 10 fresh tea leaves cultivated at altitudes ranging from 170 m to 1600 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 three replicates.