Sensory evaluation of GTPs was performed in the present study.
The color of CK granulewas dark green, while GTPs became greener
and lighter with the decrease in particle size of GTP during superfine
grinding. The taste of CK infusions showed a characteristic of
slight bitterness and astringency, while GTPs were sweeter and
purer with the decrease in particle size. The results of sensory
evaluation corresponded with the analysis on the basic physical
property and chemical components