
Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas
Keywords: Brewing water; Chemical components; Sensory quality; Antioxidant capacity; (â)-Epigallocatechin gallate (PubChem CID: 65064); Caffeine (PubChem CID: 2519); (â)-Epicatechin gallate (PubChem CID: 367141); (â)-Epigallocatechin (PubChem CID: 72277); (â