Figure 1. Tea leaves and infusions of a fresh oolong tea and the umami tea. Tea leaves were shown before and after tea preparation. After tea preparation (95°C for 15 min), the tea infusions were kept at room temperature for 30 min prior to photographing

From

Concurrent Accumulation of Myricetin and Gallic Acid Putatively Responsible for the Umami Taste of a Specialized Old Oolong Tea

Feng-Yin Li, Wei-Hung Yang, Chi-I Chang, Sin-Jie Lee, Chih-Chien Hung, Ying-Jie Chen, Tzyy-Rong Jinn, Jason T.C. Tzen

Journal of Food and Nutrition Research. 2013, 1(6), 164-173 doi:10.12691/jfnr-1-6-8