Figures (5)  Tables (1)

    • Figure 1. 

      The average content of (a) main chemical components, (b) catechins, (c) tea pigments, and (d) selenium of four kinds of tea (different superscripts represent significant differences between different teas, p < 0.05).

    • Figure 2. 

      Effects of different brewing temperatures and duration on (a), (b) dissolution patterns of tea polyphenols, (c), (d) flavonoids, (e), (f) soluble sugar, (g), (h) free amino acids, (i), (j) caffeine, (k), (l) theaflavins, (m), (n) thearubigins, and (o), (p) theabrownins in Se-BF and Se-YL.

    • Figure 3. 

      Radar map of sensory evaluation scores of (a) Se-BF, and (b) Se-YL at different brewing temperatures and duration.

    • Figure 4. 

      Influence of different brewing times on the dissolved amount of (a) tea polyphenols, (b) flavonoids, (c) free amino acids, (d) soluble sugars, and (e) caffeine.

    • Figure 5. 

      Effects of different brewing times on (a) DPPH free radical scavenging rate, (b) ABTS free radical scavenging rate, (c) α-glycosidase inhibition rate, and (d) α-amylase inhibition rate of Se-BF and Se-YL.

    • Sample Tea active ingredients Brewing times
      First infusion Second infusion Third infusion Fourth infusion
      Se-BF Polyphenols 51.60 22.82 11.38 14.20
      Flavonoids 49.82 25.09 7.17 17.92
      Free amino acids 63.01 21.36 1.48 14.15
      Soluble sugar 49.16 27.20 6.01 17.63
      Caffeine 59.61 20.06 8.34 11.99
      Se-YL Polyphenols 49.99 22.80 11.66 15.56
      Flavonoids 56.99 25.09 7.17 10.75
      Free amino acids 67.60 16.33 0.70 15.37
      Soluble sugar 46.58 29.08 5.65 18.68
      Caffeine 54.27 22.76 9.84 13.13

      Table 1. 

      Influence of brewing time on dissolution rates (%) of main components in Se-BF and Se-YL.