Figure 2. Liquid chromatography profiles (0-75 min) of infusions of the fresh oolong tea (A) and the umami tea (B) at 280 nm; In comparison with the fresh oolong tea, major phenolic compounds apparently decreased and increased in the umami tea were indicated by down and up arrows, respectively

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

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