Food control studies in the food sector have become one of the branches where food production has developed. In tea production, the amount of total powdered tea according to Turkish Food Codex and the amount of stalk, garbage and unoxidized parts should be in black tea and the limit values ​​will be important in food control studies.

Before starting the tea control procedures, it is important to take the tea samples to be used in the analyzes and prepare them for the analysis procedures. The principles of black tea's characteristics and sampling analysis methods are included in the Turkish Food Codex.

Analyzes are carried out by authorized laboratories on black tea samples taken from packages containing more than 20 kg tea. Sampling should be carried out in an environment free of dust, rain and similar weather conditions. Sampling tools and equipment should also be clean and dry and free of any foreign odors. Tea samples should be taken from the same-produced teas.

The second step of the analysis studies is the grinding of the tea sample taken. In this way, the uniformity of the tea to be used in the analysis is ensured. Then proceed to the analysis process.

According to the Turkish Food Codex Black Tea Communiqué, the maximum amount of powdered tea should be 14. The amount of unoxidized parts should be at most 8 percent.

Analyzes to determine the amount of unoxidized parts in tea are carried out within the scope of physical analyzes in authorized laboratories. The standard used in these analyzes is:

• TS 4600 ISO 3720 Black tea - Recipe and key features

This standard covers parts of plants suitable for the production of black tea and the chemical properties used to demonstrate that tea is produced by a good production method. This standard also covers the packaging and marking properties of black tea.