Water extract is the name given to soluble substances obtained from boiling water from the food sample under predetermined conditions. In the water extract determination process, the soluble substances from the analyzed sample are extracted with boiling water under reflux, then filtered and evaporated to dryness. The residue remaining from this process is weighed to determine the amount of material extracted.

The weight percent of the water extract obtained from the milled food sample over dry matter is calculated using certain formulas.

Moisture content and dry matter must be determined before water extract detection. The results obtained from all these analyzes are important for the correct determination of the chemical and physical criteria specified in the Turkish Food Codex Communiqués.

The Turkish Food Codex Tea Communiqué (Communiqué no: 2015 / 30) announced the rate of water extract in dry matter as 29. The value obtained in the analyzes performed in the laboratory is compared with this criterion. The Communiqué covers the conditions and product specifications for the production, preparation, processing, labeling, storage, storage, transportation and placing of black tea, green tea, flavored black and green tea and decaffeinated black and green tea in accordance with the techniques and under hygienic conditions. in order to determine.

Within the scope of physical analysis, water extract determination studies are carried out in authorized laboratories. During these studies, the standards published by national and international organizations are followed. At the same time, globally accepted test methods and test criteria are complied with. In this way, reliable and unbiased results are obtained. The standard used in these studies is as follows:

• TS ISO 9768 Tea - Determination of water extract

This standard covers the method for determining the water extract obtained after the tea is treated with boiling distilled water.