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Journals / Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi / 2026 / Cilt: 6 Sayı: 1

Effect of Different Brewing Conditions on Sensory Properties of Green Tea: A Tasting Study

Farklı Demleme Koşullarının Yeşil Çayın Duyusal Özellikleri Üzerine Etkisi: Bir Tadım Çalışması

Yasemin Yavuz Abanoz(RECEP TAYYIP ERDOGAN UNIVERSITY, RECTORATE)0000-0002-0093-3535
Aslı Boyraz(RECEP TAYYIP ERDOGAN UNIVERSITY, ARDEŞEN VOCATIONAL SCHOOL)0000-0001-9431-2221
Burhan Başaran(Recep Tayyip Erdoğan Faculty of Health Sciences)0000-0001-6506-6113
Pages
287–297
Publication Date
2025-06-30
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It is thought that the findings will contribute to producers and consumers and scientific studies on the brewing process of green tea.

📌 3 Key Takeaways

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Objective & Hypothesis:Green tea has high catechin content compared to other tea varieties and this feature makes it very important in terms of health.
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Key Findings & Data:Brewing parameters were determined as teapot type (chrome-steel, French press and porcelain), brewing type (open and closed), brewing time (3, 5 and 7 min) and brewing water temperature (80, 90 and 95 ℃) and sensory characteristics as color, astringency and flavor.
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Conclusion & Impact:It is thought that the findings will contribute to producers and consumers and scientific studies on the brewing process of green tea.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Yeşil çay · Demleme koşulları · Demlik

Abstract

Green tea has high catechin content compared to other tea varieties and this feature makes it very important in terms of health. The aim of this study was to evaluate the effect of different brewing parameters on the sensory properties of green tea and to determine the ideal brewing parameters. Brewing parameters were determined as teapot type (chrome-steel, French press and porcelain), brewing type (open and closed), brewing time (3, 5 and 7 min) and brewing water temperature (80, 90 and 95 ℃) and sensory characteristics as color, astringency and flavor. Within the scope of the study, a total of 1890 tea cups (630/1260, control/test) were sensory evaluated and statistically analysed. The color level of green tea brewed in chromium-steel and French press teapots was higher than that brewed in porcelain teapots, and the color and flavor level of green tea brewed with 95 ℃ water was higher than that brewed with 80 ℃ water (p 0.01). There was a moderate negative linear relationship between color and flavor and a moderate positive linear relationship between flavor and astringency (p<0.01). It is thought that the findings will contribute to producers and consumers and scientific studies on the brewing process of green tea.

Özet

Yeşil çay diğer çay çeşitlerine göre yüksek kateşin içeriğine sahiptir ve bu özelliği onu sağlık açısından oldukça önemli kılmaktadır. Bu çalışmanın amacı, farklı demleme parametrelerinin yeşil çayın duyusal özellikleri üzerindeki etkisini değerlendirmek ve ideal demleme parametrelerini belirlemektir. Demleme parametreleri; demlik tipi (krom-çelik, French press ve porselen), demleme tipi (açık ve kapalı), demleme süresi (3, 5 ve 7 dk) ve demleme suyu sıcaklığı (80, 90 ve 95 °C) ile duyusal özellikler ise renk, burukluk ve lezzet olarak belirlenmiştir. Çalışma kapsamında toplam 1890 çay bardağı (630/1260, kontrol/test) duyusal olarak değerlendirilmiş ve istatistiksel olarak analiz edilmiştir. Krom-çelik ve French press demliklerde demlenen yeşil çayın renk düzeyi porselen demliklerde demlenenden daha yüksekti ve 95 ℃ su ile demlenen yeşil çayın renk ve lezzet düzeyi 80 ℃ su ile demlenenden daha yüksekti (p 0,01). Renk ile lezzet arasında orta düzeyde negatif doğrusal bir ilişki ve lezzet ile burukluk arasında orta düzeyde pozitif doğrusal bir ilişki vardı (p<0,01). Bulguların üretici ve tüketicilere ve yeşil çayın demlenme sürecine ilişkin gerçekleştirilecek bilimsel çalışmalara katkı sağlayacağı düşünülmektedir.

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Cite This Article

Abanoz, Y. Y., Boyraz, A., Başaran, B. (2025). Effect of Different Brewing Conditions on Sensory Properties of Green Tea: A Tasting Study. Recep Tayyip Erdoğan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, Cilt: 6 Sayı: 1, 287–297. https://doi.org/10.53501/rteufemud.1646584

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