Araştırma, kurutulmuş siyah çayın kalitesi üzerine sürgün dönemi (1, 2 ve 3. sürgün
dönemi), yetiştiricilik bölgesi (Artvin, Rize ve Trabzon) ve rakımın (0-100 ve 300-400)
etkisini belirlemek amacı ile yürütülmüştür. Araştırmada, 2017 vejetasyon periyoduna ait
kurutulmuş siyah çaylar bitkisel materyal olarak kullanılmıştır. Örneklerde ekstrakt, kuru
madde, toplam kül, selüloz, kafein, theaflavin, thearubigin, theaflavin/thearubigin, polifenol,
total flavonoid, antioksidan aktivitesi, tadım, parlaklık ve renk özellikleri incelenmiştir.
Sürgün dönemleri verileri ışığında, genel olarak ilk sürgünlerin daha yüksek ekstrakt, kafein,
theaflavin, theaflavin/thearubigin, polifenol, parlaklık ve renge sahip olduğu tespit edilmiştir.
Hâlbuki kuru madde, toplam kül, selüloz, thearubigin ve toplam flavonoid bakımından 3.
sürgünlerin daha zengin içeriğe sahip olduğu görülmüştür. Fabrika (rakım) ortalamalarına
bakıldığında, ekstrakt bakımından Kemalpaşa ve Araklı; kuru madde bakımından Muratlı ve
Ambarlık; kafein bakımından Araklı; theaflavin bakımından Ambarlık ve Araklı;
Thearubigin bakımından Ardeşen; Theaflavin/thearubigin bakımından Araklı; polifenol
bakımından Ardeşen ve Araklı; toplam flavonoid bakımından Ambarlık; parlaklık ve renk
bakımından Araklı fabrikalarında işlenen kuru çayların diğer fabrikalarda işlenenlere kıyasla
daha yüksek kaliteye sahip olduğu tespit edilmiştir.
İl ortalamaları ışığında, Trabzon ilinde yetişen çayların diğer illere kıyasla daha yüksek kuru
madde, toplam kül, kafein, theaflavin, theaflavin/thearubigin oranı, parlaklık ve renk
kalitesine sahip olduğu saptanmıştır. Aksine Rize ilinde yetişen çaylardan daha yüksek
polifenol, total flavonoid, antioksidan aktivitesi ve duyusal kalite elde edilmiştir.
Thearubigin içeriği bakımından ise Artvin ilinde yetişen çayların, diğer illerdekilere kıyasla
daha yüksek içeriğe sahip olduğu tespit edilmiştir.
Sonuç olarak, kurutulmuş sihay çayın kalitesi üzerine sürgün dönemi, yetiştiricilik bölgesi ve
rakım gibi faktörlerin etki ettiği açığa çıkarılmıştır. Çalışmamızda Trabzon ve Rize ilinde
yetişen kurutulmuş siyah çayların pek çok kalite parametresi yönünden daha yüksek içeriğe
sahip olduğu ifade edilebilir.,The study was carried out to determine the effect of the(1st,2nd and 3
rd) shooting periods,
cultivation area (Artvin, Rize and Trabzon) and altitude (0-100 and 300-400) on the quality
of dried black tea. Dried black teas of 2017 vegetation period were used as plant material for
the study. Extract, dry matter, total ash, cellulose, caffeine, theaflavin, thearubigin,
theaflavin/ thearubigin, polyphenol, total flavonoid, antioxidant activity, taste, luster and
color prcperties were examined in the samples.
According to the data of the shooting periods, it was found out that the first shoots in general
had higher extracts, caffeine, theaflavin, theaflavin/thearubigin, polyphenol, luster and color.
In contrast, 3rd shoots have been found to have a richer dry substance, total ash, cellulose,
thearubigin, and total flavonoid content. When the factory (altitude) averages were
examined, it was determined that the dry tea processed in Kemalpaşa and Araklı factories in
terms of extract, Muratlı and Ambarlık in terms of dry substance; Araklı in terms of caffeine;
Ambarlık and Araklı in terms of theaflavin; Ardeşen in terms of thearubigin; Araklı in terms
of theaflavin/thearubigin; Ardeşen and Araklı in terms of polyphenol; Ambarlık in terms of
total flavonoid and Araklı in terms of luster and color were of higher quality compared to
those processed in other factories.
In terms of provincial averages, tea grown in Trabzon proved to have higher dry substance,
total ash, caffeine, theaflavin/thearubigin ratio, luster and color quality compared to other
provinces. On the contrary, higher polyphenol, total flavonoid, antioxidant activity and
sensory quality were obtained from the tea grown in Rize province. In terms of thearubigin
content, tea grown in Artvin province has been found to have higher content compared to
other provinces.
As a result, it was revealed that factors such as shooting period, cultivation area and altitude
affect the quality of dried black tea. It can be stated in our study that, the dried black tea
grown in Trabzon and Rize province has higher content in terms of many quality parameters.
The study was carried out to determine the effect of the(1st,2nd and 3
rd) shooting periods,
cultivation area (Artvin, Rize and Trabzon) and altitude (0-100 and 300-400) on the quality
of dried black tea. Dried black teas of 2017 vegetation period were used as plant material for
the study. Extract, dry matter, total ash, cellulose, caffeine, theaflavin, thearubigin,
theaflavin/ thearubigin, polyphenol, total flavonoid, antioxidant activity, taste, luster and
color prcperties were examined in the samples.
According to the data of the shooting periods, it was found out that the first shoots in general
had higher extracts, caffeine, theaflavin, theaflavin/thearubigin, polyphenol, luster and color.
In contrast, 3rd shoots have been found to have a richer dry substance, total ash, cellulose,
thearubigin, and total flavonoid content. When the factory (altitude) averages were
examined, it was determined that the dry tea processed in Kemalpaşa and Araklı factories in
terms of extract, Muratlı and Ambarlık in terms of dry substance; Araklı in terms of caffeine;
Ambarlık and Araklı in terms of theaflavin; Ardeşen in terms of thearubigin; Araklı in terms
of theaflavin/thearubigin; Ardeşen and Araklı in terms of polyphenol; Ambarlık in terms of
total flavonoid and Araklı in terms of luster and color were of higher quality compared to
those processed in other factories.
In terms of provincial averages, tea grown in Trabzon proved to have higher dry substance,
total ash, caffeine, theaflavin/thearubigin ratio, luster and color quality compared to other
provinces. On the contrary, higher polyphenol, total flavonoid, antioxidant activity and
sensory quality were obtained from the tea grown in Rize province. In terms of thearubigin
content, tea grown in Artvin province has been found to have higher content compared to
other provinces.
As a result, it was revealed that factors such as shooting period, cultivation area and altitude
affect the quality of dried black tea. It can be stated in our study that, the dried black tea
grown in Trabzon and Rize province has higher content in terms of many quality parameters.
