Table 2.
Sensory quality of fermented Smilax china L. leaves tea 1% water extracts at different fermentation periods by A. oryzae

Plots1)	Aroma	Taste	Brightness	Mouth feel	Overall acceptability
NF	2.75±0.40NS,2)	2.15±0.22^c,3)	3.16±0.35^NS	2.19±0.27^c	2.37±0.29^b
F10	2.84±0.41	3.65±0.32^a	3.04±0.28	3.45±0.34^a	3.90±0.30^a
F20	2.52±0.34	3.59±0.28^a	2.94±0.31	3.38±0.28^a	3.78±0.23^a
F30	2.41±0.30	3.13±0.27^a	2.90±0.34	3.27±0.29^a	3.65±0.21^a

NF : non-fermented, F10 : fermented for 10 days, F20 : fermented for 20 days, F30 : fermented for 30 days.
NS: not significant.
Values are mean±standard deviation of 25 panels evaluated from very poor (1 point) to very good (5 points). Different superscripts at the same column (a~c) indicate significant differences (p<0.05).