Table 3. The centrality between the raw material plants and the phytochemical ingredients in the tea drink¹⁾

NO.	Plant	Degree centrality	Plant	Closeness centrality	Plant	Betweenness centrality
1	Tea	0.211	Red chicory	379.500	Tea	0.177
2	Hop	0.19	Tea	0.475	Citrus	0.114
3	Citrus	0.141	Citrus	0.454	Pomegranate	0.070
4	Dandelion	0.111	Dandelion	0.443	Dandelion	0.069
5	Pomegranate	0.105	Pomegranate	0.442	Ginger	0.055
6	Ginger	0.083	Ginger	0.435	Rosemary	0.054
7	Crategus	0.077	Cinnamon	0.433	Thistle	0.052
8	Rosemary	0.077	Coconut	0.433	Cinnamon	0.049
9	Cinnamon	0.075	Rosemary	0.433	Grape	0.047
10	Coconut	0.073	Crategus	0.432	Chamomile	0.042
NO.	Chemical	Degree centrality	Chemical	Closeness centrality	Chemical	Betweenness centrality
1	Phenol	0.791	Aglycone	391.667	Phenol	0.210
2	Flavonoid	0.652	Penolic acid	391.667	Flavonoid	0.150
3	Vitamin C	0.409	Phenol	0.943	Vitamin C	0.051
4	Phenolic acid	0.252	Flavonoid	0.892	Terpene	0.033
5	Carotenoid	0.243	Vitamin C	0.772	Catechin	0.021
6	Tannin	0.243	Tocopherol	0.677	Tocopherol	0.019
7	Anthocyanin	0.235	Terpene	0.676	Carotenoid	0.018
8	Terpene	0.235	Mineral	0.667	Anthocyanin	0.017
9	Mineral	0.226	Catechin	0.664	Mineral	0.017
10	Catechin	0.217	Tannin	0.662	Saponin	0.017

Table 4 is arranged in descending order according to the centrality in a two-mode network consisting of the raw material plants and the chemical ingredients. The three values were bolded in the order in which the centrality was highest.