Abstract
The chemical and sensory properties of conventional and organic black tea kinds (Camellia sinensis var. sinensis) regarding of blend and grade were compared. Organic teas were produced from teas harvested from Hemsin region, Rize, Turkey where has a latitude of 41°2'53.53N and a longitude of 40°53'56.61E. Conventional black teas were produced from teas harvested from Tirebolu region, Giresun, Turkey where has a latitude of 41°0'26.85N and a longitude of 38°48'52.54E. The water extract, cellulose, polyphenol, mineral, and caffeine contents; TF/TR ratio; and a sensory evaluation were used as parameters to compare conventional and organic black tea blends and grades. The polyphenol contents (12.53-8.57%) of conventional teas were higher than that (9.86-7.60%) of organic teas, and the cellulose contents (17.86-13.45%) of organic teas were higher than that (17.55-11.60%) of conventional tea samples. The highest caffeine contents were found in first grades of first blends of tea samples. The amount of caffeine in blend 1 of grade 1 of conventional tea was 2.67% as it was 1.86% for organic tea in the same blend and grade. Regarding the TF/TR ratios and the sensory evaluation scores, both the conventional and organic teas were similar. The grade and blend affected significantly the quality of black tea. Key words: black tea, blend, chemical component, grade, sensory
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