Table 1.

The sensory qualities of pickled tea fermented by the selected strains

Strains	Color and appearance	Aroma	Texture	Taste	Scores
L2	Yellow-green, lightly dark	Great Lactic acid fermentation incense	Much Crisp	Slight bitter and astringent, sour	91.00 ± 1.76Aa
L5	Yellow-green	Lactic acid fermentation incense	crisp	Slight bitter and astringent, sour	84.15 ± 1.05Bb
A1	Yellow-green	Lactic acid fermentation incense	crisp	Slight bitter and astringent, sour	82.07 ± 1.57Bb
CKl	Dark green	Obvious grass odor, only weak Lactic acid fermentation incense	Hard	Much bitter and astringent, weak sour	45.60 ± 2.94Dd
CK2	Dark yellow-green	Lactic acid fermentation incense	crisp	Slight bitter and astringent, sour	83.72 ± 1.26Bb

The samples were evaluated directly in a wet form when the fermentation was over. The fermentation time of L2, L5 and A1 was 60 h. The pickled tea was fermented about 60 h (CK1) and 7 d (CK2) in a natural way as the control, respectively