Comparison of handmade and factor-produced black and green Turkish teas in terms of physical,chemical and sensory properties

Teas produced using different methods are divided into three groups: green, black and oolong tea. In recent years, white tea has also entered. Green tea is an unoxidized tea, black tea is an oxidized tea, and oolong tea is a semi-oxidized tea. While green tea is produced, it does not go through the oxidation stage as in black tea, so it does not contain volatile oil compounds. For this reason, green tea has less flavor than black tea. 78% of the tea produced and consumed in the world is black tea, 20% is green tea and 2% is oolong tea. These teas are divided into two: factory-made and hand-made teas. The physical and chemical differences between these two different processes generally arise from the mechanical process and oxidation stage. In the study, while total phenolic substance was between 6.68-8.49% in green teas, it was between 3.24-8.49% in black teas. The total amount of ash varied between 4.92-5.83% in black and green teas. The amount of caffeine is between 1.56-2.75%. Humidity rate is between 5.84-10.87. Dry matter values are between 89.13-94.16. Water extract values are between 24.58-35.80. Crude fiber values are between 9.93-16.06. Ash insoluble in 10% hydrochloric acid is between 0.30-0.84%. Water-soluble ash is between 42.85-53.68% of total ash. The total ash values of water-insoluble ash are between 46.32-55.87%. The alkalinity of ash dissolved in water is between 1.27-2.22%. Total powder tea values are between 0.10-8.36%.