Yellowing process is unique to YT. Tea leaves after green-killing
are allowed to be lightly heated (c.a. 37 C) in a closed humid
container for appropriate time, which causes a distinctive
yellowish-green hue of the tea leaves (Zhou et al., 2013). And then,
the other steps are as same as those of GT. As shown in Table 2,
there was no significance in the contents of ten analytes between
YT and GT (p > 0.05); the content of total catechins was
118.55 mg/g, which was comparable to the content of total catechins
of 112.72 mg/g in GT. It was revealed that the similarity of
chemical composition between GT and YT may be related to their
similar processing methods (Diagram 1).