A data set of sixty samples of diverse black tea were collected and analysed using high-performance liquid chromatography-mass spectrometry (HPLC-MS) methods. Chemical variations of black tea infusions depending on origin, botanical variety, and processing were investigated employing various multivariate statistical techniques including principal component analysis (PCA), hierarchical cluster analysis (HCA), partial least squares discriminant analysis (PLS-DA) and analysis of variance (ANOVA).

In particular, PLS-DA allowed identification of a variety of marker compounds responsible for differences among black teas of different origin, plant variety and processing methods used.

Among most variable compounds are catechins, derivatives of quercetin, apigenin, quinic acid, and kaempferol. Rutin, epigallocatechin gallate (EGCG), quinic acid and theaflavin (TF) were contributing to most variances. Products of black tea fermentation (theaflavin, theasinensin, and theacitrin derivatives) contributed to PLS-DA associated to the processing of black tea.

收集了60种不同红茶样品的数据集，并使用高效液相色谱-质谱（HPLC-MS）方法进行了分析。使用各种多元统计技术，包括主成分分析（PCA），层次聚类分析（HCA），偏最小二乘判别分析（PLS-DA）和方差（ANOVA）。

尤其是，PLS-DA可以鉴定出各种标记物，这些标记物可归因于不同来源，植物品种和所用加工方法的红茶之间的差异。

在大多数可变化合物中，儿茶素，槲皮素，芹菜素，奎宁酸和山奈酚的衍生物。芦丁，表没食子儿茶素没食子酸酯（EGCG），奎尼酸和茶黄素（TF）是造成差异最大的原因。红茶发酵产品（茶黄素，茶青素和茶碱衍生物）促成了与红茶加工有关的PLS-DA。