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Background: This study investigated the relationship between the flower morphology and fruit yield of tea plants. Tea plants have late self-incompatibility, and cross-pollination can improve fruit yield. However, fruit yield considerably differs among tea varieties. Other factors might affect pollination and fruit yield. This study analyzed 106 tea varieties to determine the relationship between flower morphology and fruit yield.Results: The average fruit yield per plant of the tea varieties exhibited a positively skewed distribution. The higher the yield was, the lower was the proportion of the varieties. According to the relative position between the anther and stigma, the tea varieties were divided into the stigma and anther superior groups. Multiple relationships were observed between floral morphology and fruit yield. The stigma superior group accounted for approximately 85% of the population, and fruit yield was significantly higher in the stigma superior group than in the anther superior group. The longer the pistil was than the stamen, the higher the fruit yield was. The effect of the style width on fruit yield was opposite between the groups. In the stigma superior group, the wider the style width was, the higher was the fruit yield. By contrast, in the anther superior group, the wider the style width was, the lower was the fruit yield.Conclusion: Flower morphology affects the fruit yield of tea plants. In tea breeding, the stigma being higher than the anther is conducive for harvesting fruit. Moreover, the increase in the style width is beneficial for increasing fruit yield and might help pollinating insects in contacting the stigma.

Although Taiwan produces small fruits on a small scale, it is famous for its production techniques and systems. Only two types of small fruits are economically produced in Taiwan: the grape and strawberry. Four other types (the mulberry Morus alba L., the bayberry Myrica rubra Sieb. et Zucc., the Indian gooseberry Phyllanthus emblica L., and the kiwifruit or Chinese gooseberry Actinidia chinensis Planch. var. setosa and A. deliciosa Ferg.) have production areas of less than 100 ha. Taiwan has been developing production techniques for fruits such as the blueberry. In 2017, Taiwan had production areas of 2,828.6 ha for grapes, 500.33 ha for strawberries, 67.56 ha for mulberries, 31.17 ha for bayberries, and 14.19 ha for kiwifruit. The development of new small fruit crops demands new culture methods and strategies. It is important to breed or select new small fruits from the native germplasm when introducing new foreign varieties. Some special conditions, such as breeding the blueberry plant with a short chilling requirement, are needed. Further, new culture systems such as year-round production for grape, mulberry, and strawberry have been tried. Although Taiwan has cultivated grapes for wine production for over 40 years, new grape cultivar breeding programs for wine production have been introduced.

Tea is rich in catechins and aluminum. In this study, the process of catechin photolysis was applied as a model for examining the effects of aluminum chloride (AlCl3) on the structural changes of catechin and the alteration of aluminum complexes under blue light irradiation (BLI) at pH 8 using liquid chromatography and mass spectrometry techniques. Additionally, the effects of anions on catechin upon the addition of AlCl3 and treatment with BLI were also studied. In this study, when 1 mM catechin was treated with BLI, a superoxide anion radical (O2&bull, &minus, ) was generated in an air-saturated aqueous solution, in addition to forming a dimeric catechin (proanthocyanidin) via a photon-induced redox reaction. The relative percentage of catechin was found to be 59.0 and 95.7 for catechin treated with BLI and catechin upon the addition of 1 mM AlCl3 treated with BLI, respectively. It suggested that catechin treated with BLI could be suppressed by AlCl3, while AlCl3 did not form a complex with catechin in the photolytic system. However, under the same conditions, it was also found that the addition of AlCl3 inhibited the photolytic formation of O2&bull, and reduced the generation of proanthocyanidin, suggesting that the disconnection of proanthocyanidin was achieved by AlCl3 acting as a catalyst under treatment with BLI. The influence of 1 mM fluoride (F&minus, ) and 1 mM oxalate (C2O42&minus, ) ions on the photolysis of 1 mM catechin upon the addition of 1 mM AlCl3 and treatment with BLI was found to be insignificant, implying that, during the photolysis of catechin, the Al species were either neutral or negatively charged and the aluminum species did not form a complex with anions in the photolytic system. Therefore, aluminum, which is an amphoteric species, has an inherent potential to stabilize the photolysis of catechin in an alkaline conditions, while suppressing the O2&bull, and proanthocyanidin generation via aluminum ion catalysis in the catechin/Al system under treatment with BLI.

Optimal fertilization management is critical for romaine lettuce (Lactuca dolichophylla K.) cultivation, a major economical vegetable in China. Herein, we chose a romaine lettuce genotype (Lactuca sativa L.) known for “year-round production” and as “high-yielding,” to examine the effect of varied nitrogen (N) fertilizer forms on nitrate (NO3−) accumulation. We cloned NO3− reductase (NR) and nitrite (NO2−) reductase (NiR) of romaine lettuce and analyzed their expressions at different growth stages in response to different N forms. Five N treatments with varying NO3−-N:NH4+-N ratios were examined. Our results showed that lettuce leaf NO3− content decreased significantly with the increase of NH4+-N in fertilizer. The lowest NO3− content was observed when NO3−-N:NH4+-N ratio was 0:100. NR and NiR activity and expression initially were upregulated by the increase in NO3− content, with the highest level at 70:30 NO3−-N:NH4+-N ratio, but quickly declined thereafter. We also found the temporal activation pattern of N transporters was different from that of NO3− reductase and NO2− reductase, suggesting there is a coordination between N translocation and N reduction in lettuce leaves to maintain proper N homeostasis. These findings provide insights into the role of NO3−-N:NH4+-N ratio in regulating NO3− assimilation, balancing N metabolism, and reducing NO2− toxicity in vegetable production.

Shaking the tea leaves is the key manipulation to making oolong tea. It contributes to the formation of flavor and fragrance in oolong tea. The dynamic variations of catechins and volatile organic compounds (VOCs) during the shaking process were investigated. The results showed that the contents of epicatechin, epigallocatechin, epicatechin gallate (ECG), and epigallocatechin gallate (EGCG) first decreased after the shaking and then increased to the initial value before the next shaking. Geraniol, linalool and its oxides, and phenylethyl alcohol showed similar variations. The contents of trans-β-ocimene, 1H-indole, and 3-hexenyl hexanoate increased after the second or third shaking (the late fermentation stage). However, the contents of aldehydes showed an opposite trend to other VOCs. The abundance of phenylethyl alcohol was positively related to the content of ECG and EGCG ​during fermentation, whereas the abundance of cis-3-hexenal was negatively related to the content of ECG. The correlations between catechin and VOCs indicated that shaking affected the chemical transformation of the compounds in oolong tea.

To study the effect of air temperature on the physiological stages of flowering in litchi ( Litchi chinensis Sonn.), we pruned the two apical buds of ‘Yu Her Pau’ litchi to release the axillary buds into inflorescence induction. We used three years of flowering performance data, including 14 pruning episodes, along with temperature data from the field, to develop three different growth models: an “inflorescence induction model” (IIM), a “floret anthesis model” (FAM), and an “inflorescence length model” (ILM). Using the regression relationship between assumed temperature and the coefficient of variation in “chilling-degree-hours” (CDHs), and the “thermal-degree-hours” (TDHs) of all treatments, we estimated the base temperatures of inflorescence induction and floret anthesis to be 23.42 °C and 19.32 °C, respectively. Furthermore, using the IIM, we divided inflorescence induction into “pre-induction” and “induction” phases, and these had chilling requirements of 4030 and 3343 CDHs, respectively. Florets entered anthesis when they reached 2397 TDHs after inflorescence emergence. The length of the inflorescence flush can be deduced from the CDHs between inflorescence emergence and floret flowering, and the ILM indicated that the length of the inflorescence flush was positively correlated with the CDHs during this period. However, the FAM showed that the timing of anthesis was positively correlated with the speed of thermal temperature accumulation. This finding indicates that the process from inflorescence emergence to floret anthesis results from a competition between the chilling requirement for inflorescence flush elongation and the thermal requirement for floret anthesis.

The fruits of Diospyros blancoi A. DC., commonly known as velvet apple or mabolo, vary greatly in size. The aims of our study are to clarify the feasibility of large fruit selection and investigate the parthenocarpic nature of mabolo in order to better understand the potential applicability of mabolo in large and seedless fruit production. To conduct an initial selection for large fruits in Taiwan, three individuals (code named SYD, KKN, and YKC) with an average fruit size of more than 200 g were selected. The largest fruits were collected from SYD, the fruit had an average weight of 218.6 ± 61.9 g and an average pulp weight of 193.8 ± 55.1 g (after deducting the weight of seeds). These results were significantly different from those recorded for the entire population, which had an average fruit weight of 103.9 ± 34.0 g and pulp weight of 78.6 ± 29.1 g (after deducting the weight of seeds). As in persimmons (Diospyros kaki Thunb.), parthenocarpic seedless fruits can also be obtained in D. blancoi through manipulation. Parthenocarpic seedless fruits were induced in SYD using either bagging or the stigma removal method. The fruit-set rate and average fruit weights were 49 % and 122.6 ± 24.7 g, and 76 % and 109.3 ± 18.7 g for bagging and the stigma removal method, respectively. SYD fruits had not only fewer seeds and lesser seed weight but also the highest average pulp weight compared to the other two selections, showing that D. blancoi has good parthenocarpy nature and SYD has the best large fruit characteristic for potential commercialization of mabolo.

Time-specific responses of flower bud differentiation were investigated in ‘Shinko’ (Pyrus pyrifolia Nakai) pear grown at different altitudes from July through December 2013 to determine their suitability as scions in a top-grafting system. Flower bud initiation and bud necrosis were monitored on each of three sections of one-year-old shoots: terminal, middle, and basal. Flower bud differentiation s tarted in September in the highlands of the Lishan area, and in J uly in the lowlands of the Zhoulan area. In Lishan, flower bud differentiation was higher in the middle and basal segments; during leaf fall, however, flower bud differentiation occurred rapidly in the terminal segment. In Zhoulan, flower buds began to differentiate from the terminal section of the shoot, and severe flower bud necrosis was noted. In July, flower buds developed normally; however, in early August, some of the buds at the basal segment showed browning. During leaf fall, some flower buds showed symptoms of necrosis with rapid and complete browning. Flower bud necrosis began at the basal segment and progressed rapidly towards middle and terminal sections. Before leaf fall, flower buds fell off when scales swelled. The terminal and middle parts of the current-year shoots, with some flower buds, collected in October or later from the Lishan area could be used as scions for top-grafting of ‘Shinko’ pear. Each grafting scion was a 3-5 cm shoot with one flower bud. These results suggest that scions from the terminal and middle segments of stems of ‘Shinko’ pear from the Lishan area can be used as scions whereas those from Zhoulan area show necrosis and might not be suitable as scions.

We treated the tea cultivar TTES No. 12 with different nitrogen fertilizers and prepared black and green teas from these tea flushes. Analyses of nitrogen content and levels of catechins and caffeine of shoots with two leaves and a bud were conducted to understand the influence of these factors on tea quality. Only the nitrogen content showed consistent effects on tea quality, whereas the effects of the other chemical components varied with season. A positive linear regression relationship was observed between nitrogen content of tea flushes and green tea quality, whereas a negative linear regression relationship was observed between nitrogen content and black tea quality. Thus, the quality of black and green teas could be determined based on the nitrogen content of the tea flushes.

Litchi (Litchi chinensis Sonn.) was introduced from Fujian Province of China into Taiwan by immigrants nearly 300 years ago. It is an economically important horticultural crop. Now, the total harvested area under litchi cultivation is 11000 ha, roughly, and the main variety “Hak Ip” accounts for over 70% of all area. The main constraint in the litchi industry is the short production season lead to the imbalance between supply and demand in market, due to “Hak Ip” planting too much. The seven novel varieties released from Taiwan Agricultural research institute have different fruit maturity seasons and good fruit quality. Based on the policy of the “right cultivar for the right land,” cultivating them in proper ecological regions will effectively diversify/extend the production period and match market requirements. As for plant management, by means of studying the biology of flower and fruit development, researcher and grower have developed several special cultural technologies to apply for the commercial production of litchi. The current status of breeding, biology of flower and fruit development, and cultural research in Taiwan are discussed in this review.

We investigated the growth of noni fruits (Morinda citrifolia L.) from 30 plants. The two investigating periods for noni fruits were from March to August, summer fruit, and from June to November, winter fruit. The initial investigation started once the visible inflorescences were 10 mm in diameter. Each single fruit consisted of 97–104 florets. The characteristics of fruit growth, including fruit fresh weight, dry weight, length, width, and volume, showed two stage patterns during the growth of noni fruits. The initial stage of the fruit growth, including inflorescence flowering, showed a sigmoid curve for all characteristics. Then a ‘lag phase’ (LP) of about 14 days comes after the initial stage. After the LP, fresh fruit weight, size, and volume showed a linear relationship, while only the fruitlets grew and developed. Before the bottom fruitlet setting, the levels of total phenolic compounds (TPCs) were extremely low and scopoletin could barely be detected. Rutin content per gram dry weight was significantly higher in the inflorescence flowering stage than in the fruitlet growth stage. Scopoletin accumulated as the fruit grew and the content was 2–3 mg per fruit dry weight. The accumulation patterns of TPCs, rutin, and scopoletin showed a sigmoid curve. Our study showed that a single fruit approached the maximum size of about 100 g, and the levels of biological components reached a peak at 70 g of fruit weight. We suggest the optimal harvesting time for using noni fruits for commercial purposes is 126 days after inflorescences development in both harvest seasons.

The goal of this research is to understand the effects of gibberellic acid (GA3) on the size, type of inflorescences and yield of ‘Yu Her Pau’ litchi (Litchi chinensis Sonn.). Additionally, we would like to determine if GA3 application could potentially replace manual inflorescence pruning. During the induction of inflorescence in the 2007–2008 and 2008–2009 study periods, 100 mg L−1 GA3 was applied to the foliar part of the whole ‘Yu Her Pau’ litchi plant every two weeks, for a total of six treatment timings. This was done to compare the handling time with the blooming performance, as well as to compare the yields with the fruit quality of two control groups (one with no treatment and the other with only manual inflorescence pruning). The results indicated that the application of GA3 could increase the ratio of leafy inflorescence (leafy inflorescences/total number of inflorescences) from 10% to 55% (2007–2008) and from 16.67% to 87.5% (2008–2009). Additionally, the length of the inflorescences decreased from 34.78 cm to 26.88 cm (2007–2008), and from 32.13 cm to 21.95 cm. The average number of fruit set per branch was increased from 0.49 (2007–2008) and 0.5 (2008–2009) to 2.10 and 5.18, respectively. And increment did not affect the fruit quality. The fruit set that received the GA3 application was equal to (2007–2008) or better than (2008–2009) manual pruning. These results indicate that the GA3 treatment could effectively replace the manual inflorescence pruning in ‘Yu Her Pau’ litchi.

This study investigated the effects of temperature on the shoot growth and flowering of potted kumquat [Fortunella margarita ( Lour.) Swingle] trees grown in subtropical conditions of I-Lan County in Taiwan. Temperature treatments included T 25-32, T 17-25, T 22, and T 18. The T 25-32 treatment trees were to the day/night temperatures of 25/18°C for 2 weeks, followed by 28 weeks at 32/25°C. T 17-25 was exposed for 4 weeks to 17/10°C followed by 26 weeks at 25/18°C. T 22 and T 18 were exposed at 22/18°C and 18/13°C, respectively, for the entire duration of the experiment. Control trees were placed in a plastic greenhouse under conditions similar to the natural environment. The kumquat trees exposed to high-temperature environment of 32/25°C showed more frequent and speedy sprouting of new buds, but induced the earlier termination of shoot elongation growth, resulting in decreased vegetative growth. The temperature treatments lower than 22°C suppressed the new shoot production but increased the shoot growth period, resulting in increased shoot length and diameter. Temperatures higher than 25/18°C readily induced flowering, with flowering being advanced under the higher temperature conditions such as 32/25°C. However, flowering was substantially inhibited under temperature conditions lower than 22/18°C, indicating the negative role of relatively lower temperatures on flowering of kumquat trees.

SummaryThe volatile constituents of leaf samples were analysed to determine genetic relationships among 39 avocado (Persea americana Mill.) cultivars (25 from Taiwan and 14 from El Salvador) representing all three horticultural races (Mexican, Gutemalan, and West-Indian). A stable isotope, internal standard-based, solid-phase micro-extraction (SPME) GC-MS method was used to provide calibrated, quantitative measures of the concentrations and compositions of volatile organic compounds (VOCs) in avocado leaves in heated headspace vials. The calibrated intensity of VOCs in the leaves of Mexican race avocados was higher than in the Guatemalan and West-Indian races. Twelve race-specific VOCs, and ten VOCs of variable abundance were selected as indicators for further analysis. A similarity matrix of VOCs was calculated using Euclidean distances of the log10 values of the calibrated abundances of the indicator compounds. A dendrogram was produced based on the unweighted pair group method using arithmetic averages...

The popularity and demand of early season ‘Wonhwang’ pear fruit are getting increased due to premium fruit quality. However, numerous physiological disorders can be developed after harvest and during short-term storage. The objective of the study was aimed to evaluate the effectiveness of gibberellic acid4+7 (GA4+7) at fruitlet stage, 1-methylcylcopropene (1-MCP), pre-conditioning, or 1-MCP + pre-conditioning on fruit quality attributes and incidence of physiological disorders in ‘Wonhwang’ pears stored at commercial storage facility and then shipped to Taiwan from South Korea. GA4+7 treatment reduced fresh weight loss but was lowered flesh firmness compared with the other treatments. 1-MCP treatment maintained superior fruit firmness during shelf life relative to other treatments. Soluble solids concentration (SSC) did not differ among treatments. Titratable acidity (TA) was lowest in GA4+7 treatment but relatively retained in 1-MCP treatment, compared with the other treatments. Lightness (L*) was not affected by treatments among tissues during shelf life but was higher in 1-MCP treatment than in pre-conditioning or GA4+7 treatments. Peel staining was only detected in GA4+7 treated fruit. 1-MCP treatment reduced the severity of flesh browning, core browning, water soaking and cavity, compared with the other treatments. Overall, the results suggested that 1-MCP treatment to early season ‘Wonhwang’ Asian pears enables the retention of fruit firmness and reduces the severity of physiological disorders for international trading, compared with GA4+7 or pre-conditioning treatments.

SummaryThe manufacture of semi-fermented oolong tea is a skilled task requiring “sniffing indices” during processing. An experienced “sniffer” uses the appearance of grassy and floral fragrances to monitor the progress of fermentation. In the present work, semi-fermented oolong tea was sampled at 13 Stages of processing. At each stage, volatile compounds were collected by solid-phase micro-extraction and investigated by GC-MS analysis. It was found that C6 aldehydes remained at constant levels throughout fermentation. Those volatiles responsible for the fragrance of oolong tea increased up to the end of fermentation. Trans- β-ocimene, α-farnesene, and 3-hexenyl hexanoate reached peak levels before heat fixation (“panning”). The fruity volatiles were C10 or C12 esters. Significant variations in trans- β-ocimene, linalool (and its oxides), 1H-indole, and α-farnesene accompanied the appearance of the floral fragrance. There was a 14.7% decrease in total catechins between the fresh tea shoots (Stage 1) and th...

Catechin is a flavan-3-ol, a derivative of flavans, with four phenolic hydroxyl groups, which exhibits a wide range of physiological properties. Chromatographic analyses were employed to examine the effects of blue light irradiation on the changes of catechin hydrate in an alkaline condition. In particular, the detection of a superoxide anion radical (O2&bull, &minus, ), a reactive oxygen species (ROS), and the inactivation of Acinetobacter baumannii (A. baumannii)&mdash, including a carbapenem-resistant A. baumannii (CRAB)&mdash, was investigated during the photoreaction of catechin hydrate. Following basification with blue light irradiation, the transparent solution of catechin hydrate turned yellowish, and a chromogenic catechin dimer was separated and identified as a proanthocyanidin. Adding ascorbic acid during the photolytic treatment of catechin hydrate decreased the dimer formation, suggesting that ascorbic acid can suppress the photosensitive oxidation of catechin. When catechin hydrate was irradiated by blue light in an alkaline solution, O2&bull, was produced via photosensitized oxidation, enhancing the inactivation of A. baumannii and CRAB. The present findings on the photon-induced oxidation of catechin hydrate provides a safe practice for the inactivation of environmental microorganisms.

In this study, we built a floating culture system, which could improve the rooting percentage of stem cuttings of taiwanese wild grape (Vitis thunbergii). We took softwood cuttings instead of hardwood cuttings and tested the effects of cutting type, medium type, and auxin concentration on the rooting percentage. In the first experiment, single leaf cuttings (SLC) in 26 °C circulating water (CW26) produced 82% rooting as compared with 48% rooting in the subirrigation medium [SM (3 horticultural perlite : 2 peatmoss, by volume)]. The highest rooting percentage of 88% occurred in 30 °C circulating water (CW30). The same trend was also observed in terminal cuttings (TC) with 62% rooting in CW26 compared with 27% in SM. The highest rooting percentage of 83% occurred in CW30. Besides having the highest rooting percentage, TC and SLC in CW30 formed adventitious roots 7 and 9 d earlier than in 22 °C circulating water (CW22). In the second experiment, SLC in 1.25 μm 1-naphthalenacetic acid (NAA) solution produced 92% rooting as compared with 82% rooting in the untreated group. In addition, SLC in all NAA solution treatments formed adventitious root 6 d earlier than in the untreated group. Based on these results, we suggest that the floating culture system is a practicable system for the clonal propagation of taiwanese wild grape.

SummaryTwo durian cultivars, ‘Monthong’ and ‘Chanee’, were investigated with respect to post-pollination processes in the pistil and the percentages of fruit set after self-pollination or reciprocal crossing. Pollen grains from each cultivar germinated normally on both stigmas and grew downwards healthily. The percentage of penetrated ovules exceeded 40% in all treatments. However, fruit set after self-pollination in ‘Chanee’ was extremely low. The percentage of fruit set in ‘Chanee’ 35 d after self-pollination (DAP) was 0% in 2002 and 2003, while that of ‘Monthong’ was 6.9% in 2002, and 23.6% in 2003. The percentage of fruit-set after cross-pollination was significantly higher. On the basis of pollen-tube growth behaviour and the non-synchronisation of fruit drop between self-pollination and the two cross combinations, it may be that ‘Monthong’ and ‘Chanee’ durians possess post-zygotic barriers to selfing, especially in ‘Chanee.’

Diospyros blancoi A. DC. is an evergreen tree species of high-quality wood. Mabolo, the fruit of this plant, is popular among the natives in Taiwan, but its potential in economic use has not been fully explored. Mabolo has a rich aroma. Of the 39 different volatile compounds isolated, its intact fruit and peel were found to both contain 24 compounds, whereas the pulp contained 28 compounds. The most important aroma compounds were esters and α-farnesene. Our data show that mabolo is rich in dietary fiber (3.2%), and the contents of other nutrients such as malic acid, vitamin B2, vitamin B3, folic acid, pantothenic acid, and choline chloride were 227.1 mg/100 g, 0.075 mg/100 g, 0.157 mg/100 g, 0.623 mg/100 g, 0.19 mg/100 g, and 62.52 mg/100 g, respectively. Moreover, it is rich in calcium and zinc; the contents of which were found to be 42.8 mg/100 g and 3.6 mg/100 g, respectively. Our results show that D. blancoi has the potential to be bred for a novel fruit.

The volatile components of fresh leaves from 15 citrus species were investigated by headspace SPME with a GC-MS analysis. Three indigenous Taiwan citrus species, Citrus taiwanica, C. tachibana and C. depressa, were the major subjects. Eighty volatile organic compounds were detected as indicators of the genetic relationship. Linalool was the most abundant compound, and citronellal, geranial, neral, limonene and trans-beta-ocimene were the major volatile compounds in fresh leaves. Linalool (56.37%) and myrcene (7.21%) were predominant in C. tawanica. An aldehyde-rich profile with citronellal (24.54%) contributed most to the aroma of leaves in C. tachibana, while Citrus depressa exhibited a high linalool/citronellal composition (23.56%/12.51%). The qualitative and quantitative patterns of the volatiles revealed that C. taiwanica was linked with sour orange, and either C. tachibana or C. depressa belonged to the mandarin group with C. tankan. Dendrograms also showed that the volatile patterns were related to the genetic classification.

Redox potential of tea infusion is suggested as an index for the extent of tea fermentation. The potential was measured between platinum and Ag/AgCl electrode pair with a voltmeter with high input impedance (>1000 GΩ). Phosphate buffer (10 mM, pH 7.0) was used to extract the infusion and served as the supporting electrolytes for the electrochemical measurement. The reliability (the Nernst's behavior) for redox potential measurement was verified with a standard redox couple, ferricyanide/ferrocyanide. Tentative interferences from dissolved oxygen and the major coexisting reducing chemical, ascorbate, were discussed. Redox potential showed strong correlation with the fermentation process during indoor withering process. Eleven kinds of tea with different fermentation extents including Sencha, Pilochun, Pouchong, Formosa oolong tea, Lipton™ green tea, Lipton™ black tea, and Taiwanese black tea were tested.