Table 2.

Sensory evaluation results of green tea samples processed using various second-drying methods.

Second-drying methods	Appearance		Liquor color		Aroma		Taste		Infused leaves		Total score
	Evaluation	Score	Evaluation	Score	Evaluation	Score	Evaluation	Score	Evaluation	Score
FISD	Barely fat and bold bud, tippy, yellow-green and slight dull	89.17 ± 0.29d	yellow	88.33 ± 0.29d	Tender, chestnut obviously	91.5 ± 0.50c	Barely strong and mellow (slight bitter)	87 ± 0.50d	Fat and bold, yellow-green and slight dull	92.33 ± 0.29ab	89.33 ± 0.13e
MWSD	Barely fat and bold bud, Tippy, yellow-green	94.5 ± 0.5a	Slight yellow	89.17 ± 0.29c	Tender, faint and flowery	93.5 ± 0.50a	Barely strong and mellow	93.17 ± 0.76a	Fat and bold, Yellow-green	92.5 ± 0.50ab	93.12 ± 0.42a
BASD	Barely fat and bold bud, tippy, yellow-green and slight dull	91 ± 0.00c	green	91.33 ± 0.29b	Chestnut	92.33 ± 0.29b	Barely umami and mellow, strong	90.17 ± 0.29b	Yellow-green	92.83 ± 0.29a	91.3 ± 0.09b
CMSD	Barely Fat and bold bud, tighter Tippy, yellow-green and glossy	92 ± 0.50b	Yellow-green	91 ± 0.00b	Barely green, pure	89 ± 0.50d	Barely strong, slight harsh	88.17 ± 0.29c	Yellow-green bright	92.83 ± 0.29a	90.08 ± 0.10d
RPSD	Barely fat and bold bud, loose Tippy, yellow-green	91.17 ± 0.29c	Slight yellow-green	92.33 ± 0.29a	chestnut	92.17 ± 0.29 cd	Barely umami and mellow, slight harsh	88 ± 0.00c	Yellow-green	92 ± 0.50b	90.67 ± 0.11c

Note: Different letters in the same column indicate significant differences between fixation treatments (p < 0.05) based on the least significant difference test.