The effect of altitude, shooting period, and tea grade on the catechins and caffeine contents of Turkish black tea was investigated. The experimental factors significantly affected all of the parameters analyzed. | Turkish Journal of Agriculture and Forestry Research Article Turk J Agric For (2018) 42: 334-340 © TÜBİTAK doi: Effect of altitude, shooting period, and tea grade on the catechins, caffeine, theaflavin, and thearubigin of Turkish black tea 1, 2 1 3,4 1 Feramuz ÖZDEMİR * , Hilal ŞAHİN NADEEM , Aybegüm AKDOĞAN , Cüneyt DİNÇER , Ayhan TOPUZ 1 Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey 2 Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, Aydın, Turkey 3 Department of Food Processing, Finike Vocational School, Akdeniz University, Antalya, Turkey 4 Food Safety and Agricultural Research Center, Akdeniz University, Antalya, Turkey Received: Accepted/Published Online: Final Version: Abstract: The effect of altitude, shooting period, and tea grade on the catechins and caffeine contents of Turkish black tea was investigated. The experimental factors significantly affected all of the parameters analyzed. Epigallocatechin gallate was the major catechin of black tea (– g 100 g–1 dm) followed by epigallocatechin (– g 100 g–1 dm). Additionally, caffeine (– g 100 g–1 dm), theaflavin (– µmol g–1), and thearubigin (– g 100 g–1 dm) contents were determined. Samples of tea grown at high altitude generally produced a considerably greater amount of the catechins that improve tea quality. Shooting period, which is specific to tea cultivation in Turkey, significantly affected almost all of the quality parameters of black tea. Tea produced in the first shooting period contained more catechins than the samples plucked in the following shooting periods. Dust and orange pekoe 1 contained the most catechins of the tea grades analyzed. Key words: Altitude, black tea, catechins, caffeine, shooting period 1. Introduction Tea (Camellia sinensis L.) is one of
