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Table S1. Averaged sensory quality score of the oolong tea samples blindly assessed by two independent tea-tasting panels each consisted of three panelists (Mean ± S.D.a).

Table S2. Concentrations (mg g-1) of pigments, water extract, caffeine and CIELAB colour scale parameters of oolong tea samples.

Table S3. Concentrations (mg g-1) of catechins and free amino acids in oolong tea samples.

Table S4. Concentrations of selected major volatile compounds of oolong teasa.

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