摘要：this work, some important quality parameters (theaflavin, thearubigin, colour, brightness, nitrogen, caffeine, protein, water, ash, water-insoluble ash, acid-insoluble ash, cellulose, b-carotene, phosphorous, calcium, potassium, copper, zinc, manganese, magnesium, iron and aluminium levels) in 12 different brands of Turkish and one each of Indian (Assam), Ceylanose and Russian teas were methods. The Turkish teas were compared with each other as well as with those from the other countries. The results of the analyses indicated the “Yeni Ekstre” brand, packaged for export, to possess the best quality among the Turkish teas studied. In second place was “Rize Turist” packaged for export and “Kokulu Harman” packaged for export came 3rd and 4th respectively. According to the majority of the parameters investigated, the Assam tea sample was found to have the most favourable properties. In the light of these results, proposals were submitted for new measures to be taken during the stages of harvesting, processing and storage of Turkish teas. If implemented, these proposals could help to enhance the quality of Turkish teas allowing them to compete more favourably in foreign markets.
