Akademik Veri Yönetim Sistemi
Ulusal Çay Kongresi, Rize, Türkiye, 21 - 23 Mayıs 2024, ss.146-147
The most consumed tea in our country is black tea, which is enjoyed by everyone. Black tea has a very special place in the Eastern and Southeastern Anatolia Regions. Unlike other regions, teas of foreign origin are generally consumed in our Southeastern Anatolia Region. In the Eastern Anatolia Region, teas of foreign origin are partially consumed. Contrary to popular belief, these teas of foreign origin are sold at a higher price than domestic tea. Although studies have been carried out for many years to ensure that Turkish tea can be consumed in the region, these teas, to which the people of Southeastern Anatolia have become accustomed to, are still consumed extensively today. In line with this information, the aim of this study, planned within the scope of a master’s thesis; The aim is to determine the quality of foreign teas consumed especially in the Eastern and Southeastern Anatolia Region and to compare them with Turkish teas in terms of quality. In addition, it is aimed to examine the culture and differences of the Southeastern Anatolia Region. For this purpose, in the first stage of the thesis, tea culture of the world and our country was discussed, and the differences in tea culture especially of our Eastern and Southeastern Anatolia regions were revealed. In the second stage of the thesis, 10 foreign tea varieties and 7 domestic tea varieties which were most consumed in these regions were determined, samples were taken, and quality analyses and mineral substance analyses were carried out. In the tea samples taken for this purpose; dry matter, cellulose, total polyphenol, water extract, total ash, mineral matter, caffeine, Theaflavin (TF), and Thearubigin (TR) analyses were made, and their amounts were determined. As a result of the analyses conducted, it was determined that extract, polyphenol, caffeine, and total ash values of foreign origin teas were higher than domestic teas while cellulose, theaflavin, tearubigin, and aluminum values were lower than domestic teas. When examined in terms of mineral substances, it was determined that the Ca, K, Fe, Mg, Ni, Zn, Pb, Cr and Cd contents of foreign teas were higher than local teas.
Keywords: Tea Culture, Foreign Tea, Quality Analysis, Minerals, Caffeine Extract, Polyphenol, Caffeine, Total Ash, Cellulos