Table 1.

Effect of fermentation humidity on sensory quality of congou black tea.

Samples	Appearance	Infusion Color	Aroma	Taste	Infused Leaf	Total Scores
	(25%)	(10%)	(25%)	(30%)	(10%)
RH55	78.2 ± 0.2 e	84.8 ± 0.3 a	73.8 ± 0.3 e	72.1 ± 0.1 e	80.1 ± 0.1 bc	76.1 ± 0.1 e
RH65	79.9 ± 0.1 d	84.2 ± 0.3 a	76 ± 0.2 d	77 ± 0.2 d	80 ± 0.2 c	78.5 ± 0 d
RH75	83.8 ± 0.2 c	85 ± 0.9 a	81.2 ± 0.3 c	80.9 ± 0.1 c	80.2 ± 0.1 ab	82.1 ± 0.1 c
RH85	85.1 ± 0.1 b	84.5 ± 0.9 a	83.9 ± 0.1 b	83.9 ± 0.1 b	80.2 ± 0.1 ab	83.9 ± 0.1 b
RH95	86 ± 0.2 a	84.5 ± 0.5 a	87 ± 0.2 a	88 ± 0.2 a	80.4 ± 0.1 a	86.2 ± 0.1 a

Note: Significant differences at p < 0.05 are indicated by different lowercase letters in the same column.