# Development and Functional Analysis of _Lithocarpus polystachyus_ (wall.) Rehd Black Tea
## 3 Results
### Physiological Indices
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Sample (Withered Leaves:**} & \multicolumn{4}{c}{**Content (\%)**} \\ \cline{2-5}  & **Tea Polyphenols** & **Amino Acid** & **Caffeine** & **Flavone** & **Soluble Sugar** \\ \hline
7:1, 5 h & 10.34 \(\pm\) 0.39 \({}^{\mathrm{d,e}}\) & 0.26 \(\pm\) 0.02 \({}^{\mathrm{d,e}}\) & 7.49 \(\pm\) 0.57 \({}^{\mathrm{b,c}}\) & 17.34 \(\pm\) 0.32 \({}^{\mathrm{b}}\) & 2.78 \(\pm\) 0.06 \({}^{\mathrm{b}}\) \\
7:1, 6 h & 10.85 \(\pm\) 0.54 \({}^{\mathrm{c,d}}\) & 0.25 \(\pm\) ND \({}^{\mathrm{e}}\) & 6.33 \(\pm\) 0.07 \({}^{\mathrm{c,d}}\) & 21.07 \(\pm\) 0.89 \({}^{\mathrm{a}}\) & 2.40 \(\pm\) 0.06 \({}^{\mathrm{d,e}}\) \\
7:1, 7 h & 12.05 \(\pm\) 0.13 \({}^{\mathrm{b,c}}\) & 0.19 \(\pm\) 0.01 \({}^{\mathrm{f}}\) & 6.86 \(\pm\) 0.23 \({}^{\mathrm{c,d,e}}\) & 12.75 \(\pm\) 0.28 \({}^{\mathrm{c}}\) & 2.60 \(\pm\) 0.05 \({}^{\mathrm{c}}\) \\
8:1, 5 h & 9.42 \(\pm\) 0.26 \({}^{\mathrm{e}}\) & 0.25 \(\pm\) 0.02 \({}^{\mathrm{d,e}}\) & 7.26 \(\pm\) 0.35 \({}^{\mathrm{c,d}}\) & 12.96 \(\pm\) 1.34 \({}^{\mathrm{c}}\) & 2.15 \(\pm\) 0.02 \({}^{\mathrm{f}}\) \\
8:1, 6 h & 11.3 \(\pm\) 0.85 \({}^{\mathrm{c,d}}\) & 0.31 \(\pm\) 0.01 \({}^{\mathrm{b}}\) & 8.19 \(\pm\) 0.67 \({}^{\mathrm{b}}\) & 20.73 \(\pm\) 1.91 \({}^{\mathrm{a}}\) & 2.45 \(\pm\) 0.01 \({}^{\mathrm{c,d,e}}\) \\
8:1, 7 h & 10.34 \(\pm\) 0.74 \({}^{\mathrm{d,e}}\) & 0.28 \(\pm\) ND \({}^{\mathrm{c,d}}\) & 7.49 \(\pm\) 0.41 \({}^{\mathrm{b,c}}\) & 12.20 \(\pm\) 1.06 \({}^{\mathrm{c}}\) & 2.62 \(\pm\) 0.07 \({}^{\mathrm{b,c}}\) \\
9:1, 5 h & 11.44 \(\pm\) 0.89 \({}^{\mathrm{c,d}}\) & 0.30 \(\pm\) ND \({}^{\mathrm{b,c}}\) & 7.26 \(\pm\) 0.35 \({}^{\mathrm{c,d}}\) & 13.79 \(\pm\) 1.09 \({}^{\mathrm{c}}\) & 2.62 \(\pm\) 0.02 \({}^{\mathrm{b,c}}\) \\
9:1, 6 h & 13.02 \(\pm\) 0.29 \({}^{\mathrm{a,b}}\) & 0.28 \(\pm\) 0.01 \({}^{\mathrm{b,c}}\) & 6.16 \(\pm\) 0.18 \({}^{\mathrm{e,f}}\) & 14.19 \(\pm\) 0.99 \({}^{\mathrm{c}}\) & 2.35 \(\pm\) 0.01 \({}^{\mathrm{e}}\) \\
9:1, 7 h & 12.89 \(\pm\) 0.59 \({}^{\mathrm{a,b}}\) & 0.25 \(\pm\) 0.01 \({}^{\mathrm{e}}\) & 5.94 \(\pm\) 0.40 \({}^{\mathrm{f}}\) & 12.05 \(\pm\) 1.57 \({}^{\mathrm{c}}\) & 2.56 \(\pm\) 0.28 \({}^{\mathrm{c,d}}\) \\ CK, 5 h & 13.89 \(\pm\) 1.60 \({}^{\mathrm{a}}\) & 0.31 \(\pm\) 0.04 \({}^{\mathrm{a,b}}\) & 6.20 \(\pm\) 0.50 \({}^{\mathrm{e,f}}\) & 12.01 \(\pm\) 0.16 \({}^{\mathrm{c}}\) & 1.71 \(\pm\) 0.07 \({}^{\mathrm{g}}\) \\ CK, 6 h & 10.93 \(\pm\) 0.45 \({}^{\mathrm{c,d}}\) & 0.33 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 6.52 \(\pm\) 0.18 \({}^{\mathrm{d,e}}\)/ & 11.32 \(\pm\) 0.89 \({}^{\mathrm{e}}\) & 2.15 \(\pm\) 0.03 \({}^{\mathrm{f}}\) \\ CK, 7 h & 10.74 \(\pm\) 0.30 \({}^{\mathrm{c,d}}\) & 0.30 \(\pm\) 0.01 \({}^{\mathrm{b,c}}\) & 5.99 \(\pm\) 0.12 \({}^{\mathrm{f}}\) & 11.93 \(\pm\) 0.51 \({}^{\mathrm{c}}\) & 2.48 \(\pm\) 0.06 \({}^{\mathrm{c,d,e}}\) \\ LPR powder & 10.85 \(\pm\) 1.16 \({}^{\mathrm{c,d}}\) & 0.13 \(\pm\) 0.01 \({}^{\mathrm{g}}\) & 21.15 \(\pm\) 0.81 \({}^{\mathrm{a}}\) & 20.73 \(\pm\) 4.16 \({}^{\mathrm{a}}\) & 4.88 \(\pm\) 0.09 \({}^{\mathrm{a}}\) \\ \hline \hline \end{tabular} Note: ND refers to undetected standard deviation, and different letters indicate a significant difference (\(p<0.05\)). CK refers to traditional black tea.  
\end{table} 
Table 4: Compositions of LPRBT.