Table 7. Organoleptic test of mulberry leaf teas treated with three different processing methods
| Mulberry leaf tea | Organoleptic test1) |
| Color | Flavor | Taste | Overall acceptability |
| Control | 3.7±0.82)b3) | 3.5±1.1bc | 3.4±1.4NS4) | 3.3±0.9ab |
| Steamed tea | 2.9±0.8c | 2.9±0.6c | 3.2±1.2 | 2.9±1.2b |
| Roasted tea | 4.3±0.7a | 4.4±0.8a | 4.0±1.1 | 4.1±1.2a |
| Fermented tea | 4.2±0.7ab | 3.9±0.7ab | 3.6±1.3 | 3.4±1.4ab |
| F-value | 10.860***5) | 8.924*** | 1.094 | 2.555* |
1)Score scale: 1, very bad; 2, bad; 3, moderate; 4, good; 5, very good.
2)Each value is presented as mean±SD (n=3).
3)Values in the same column with different superscripts are significantly different (p<0.05).
4)NS, not significant.
5)*p<0.05, ***p<0.001.