## 3 Results and Discussion  
### Profiles of Amino Acids in Different Tea  
The analysis of substances with a nutritional value including amino acids present in infusions of the selected teas allowed us to determine their quality and nutritional attributes. The average values of the analysis of free amino acids in infusions of high-quality green (Table 2) and black (Table 3) tea prepared using extraction assisted by a permanent or variable magnetic field are presented below. \begin{table}
\begin{tabular}{r c c c c c c c} \hline \hline \multirow{2}{*}{**Component**} & \multicolumn{4}{c}{**Name of Tea**} & \multicolumn{4}{c}{**Brewing Conditions**} \\ \cline{2-9}  & **Sencha** & **Gyokuro** & **Bancha** & **C** & **PMF** & **VMF** \\ \hline \multirow{9}{*}{mg L\({}^{-1}\)} & Theanine & 138.39 B,E & 144.37 A,C & 132.11 D,F & 137.63 D & 140.30 B & 146.70 A,C \\  & Aspartic Acid & 16.96 B,E & 20.47 A,C & 13.48 D,F & 14.64 B & 15.68 D & 20.44 A,C \\  & Threonine * & 31.31 D & 39.60 A,C & 31.61 B & 30.02 & 30.18 & 31.21 \\  & Glutamic Acid & 233.47 B,E & 223.04 D,F & 251.66 A,C & 229.41 & 230.58 & 231.28 \\  & Proline & n/a & n/a & n/a & n/a & n/a & n/a \\  & Alanine & 18.80 B & 25.47 A,C & 17.08 D,F & 18.57 D & 18.99 B & 23.52 A,C \\  & Methionine * & n/a & n/a & n/a & n/a & n/a & n/a \\  & Isoleucine * & 17.73 B,D & 20.78 A & 19.06 C & 16.73 D & 17.27 B & 23.46 A,C \\  & Leucine * & 17.02 D,F & 28.92 A,C & 23.40 B,E & 20.71 B & 20.38 D & 26.48 A,C \\  & Tyrosine & 15.76 A,C & 10.03 B & 9.83 D & 11.96 & 11.32 & 12.02 \\  & Phenylalanine * & 22.01 B,E & 27.47 A,C & 19.56 D,F & 21.01 B & 20.88 D & 23.04 A,C \\  & GABA & 34.54 B,E & 37.05 A,C & 26.63 D,F & 28.35 D & 29.47 B & 36.41 A,C \\  & Lysine & 8.02 C & 8.16 A & 6.86 B,D & 7.53 & 7.42 & 8.06 \\  & Histidine & 18.65 D,F & 25.21 A,C & 20.82 B,E & 18.73 & 18.45 & 19.02 \\  & Typtophan * & 10.64 D,F & 16.18 A,C & 11.37 B,E & 9.87 & 10.12 & 11.06 \\ \hline \multicolumn{9}{l}{*—essential amino acids; C—control samples; PMF—permanent magnetic field, VMF—variable magnetic field. Statistically significant differences between means (A–F for \(p\leq 0.01\)), marked by different letters in the rows. GABA: gamma-aminobutyric.} \\ \end{tabular}
\end{table} 
Table 2: Impact of the type of tea and manner of brewing on the content of amino acids in infusions of high-quality green tea. \begin{table}
\begin{tabular}{r c c c c c c} \hline \hline \multirow{2}{*}{**Component**} & \multicolumn{4}{c}{**Name of Tea**} & \multicolumn{4}{c}{**Brewing Conditions**} \\ \cline{2-7}  & **English Breakfast** & **Darjeeling** & **Yunnan** & **C** & **PMF** & **VMF** \\ \hline \multirow{9}{*}{mg L\({}^{-1}\)} & Theanine & 86.21 D & 108.65 A,C & 87.44 B & 91.87 & 91.53 & 91.99 \\  & Aspartic Acid & 11.50 D,F & 13.69 A,C & 12.31 B,E & 11.49 D & 11.65 B & 13.36 A,C \\  & Threonine * & 19.80 A,C & 14.91 B,E & 12.03 D,F & 14.61 B & 14.48 D & 16.83 A,C \\  & Glutamic Acid & 119.81 D & 148.92 A,C & 120.32 B & 129.24 D & 130.14 B & 131.68 A,C \\  & Proline & 8.11 D & 9.98 B & 11.62 A,C & 8.98 & 8.91 & 9.05 \\  & Alanine & 19.45 D,F & 26.92 A,C & 20.49 B,E & 20.47 & 20.51 & 21.05 \\  & Methionine * & 7.24 B,D & 8.68 A,A & 8.36 B,C & 7.24 D & 7.31 B & 9.15 A,C \\  & Isoleucine * & 15.48 D,F & 19.35 A,C & 19.64 B,E & 16.15 B & 16.10 D & 17.96 A,C \\  & Leucine * & 13.44 D,b & 16.31 A,C & 14.12 B,a & 13.89 D & 14.53 B & 15.58 A,C \\  & Tyrosine & 15.92 D & 19.07 A,C & 16.83 B & 16.81 & 17.54 & 18.02 \\  & Phenylalanine * & 19.19 D,b & 23.66 A,C & 20.18 B,a & 20.16 D & 20.29 B & 21.63 A,C \\  & GABA & 18.80 A,C & 16.01 D & 16.63 B & 15.91 D & 16.16 B & 17.51 A,C \\  & Lysine & 2.02 B,D & 5.52 A & 5.43 C & 4.53 & 4.72 & 5.09 \\  & Histidine & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\ \hline \multicolumn{7}{l}{*—essentially amino acids; C—control samples; PMF—permanent magnetic field, VMF—variable magnetic field. Statistically significant differences between means (A–F for \(p\leq 0.01\)), marked by different letters in the rows.} \\ \end{tabular}
\end{table}