Figure 4. Contents of glutamate in the tea samples during the conversion of umami tea; Contents of glutamate in the fresh oolong tea, umami tea and intermediate umami teas after baking for 2, 3 and 4 years were analyzed and compared. Data are mean ± SEM (n = 3)

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