Table 5 Sensory properties of acorn (Quercus species) tea treated by steaming, drying, and roasting methods

Sample1)	Color	Flavor	Taste	Astringency	Overall acceptbility
Control	3.25±0.922)^a3)	2.17±0.80^b	2.92±0.64^b	2.08±1.04^b	3.08±0.95^b
SR	3.23±0.93^a	2.42±0.64^b	1.92±0.95^c	2.92±0.86^a	1.75±0.92^c
HDR	3.31±0.95^a	3.46±0.88^a	4.08±0.76^a	1.85±0.99^b	3.92±0.76^a
SHDR	3.38±0.87^a	2.77±1.09^b	3.08±0.95^b	2.62±0.87^ab	3.00±0.91^b

Control, roasting; SR, steaming and roasting; HDR, hot air drying and roasting; SHDR, steaming and hot air drying and roasting.
Values are means±SD of triplicate determinations.
Different superscripts within a column (a-c) indicate significant differences (p<0.05).