Rize Tea

Rize Çayı is a registered black tea variety originating from Türkiye, produced from the leaves and buds of the Camellia sinensis plant cultivated and processed within the boundaries of Rize Province. Its geographical indication registration was completed on 26 March 2021; the product registered under the name of origin belongs to the category of "processed and unprocessed fruits vegetables and mushrooms." The registration application was submitted by the Rize Chamber of Commerce on 15 August 2017.

Geographical Boundary and Usage Conditions

Rize Çayı can only be produced from tea leaves grown and processed within the boundaries of Rize Province. The original logo and origin mark bearing the designation "Rize Çayı" must appear on the product itself or its packaging. In cases where application on the packaging or product is not feasible, the relevant logo and emblem must be visibly displayed within the facility.

Botanical Characteristics and Growing Conditions

Rize Çayı is derived from the Camellia sinensis plant of the Theaceae family, cultivated in humid climates for the production of beverages using its leaves and buds. It belongs to the black tea category. The biological structure of the plant grown in Rize, along with the region-specific climatic and geological conditions and the agricultural techniques and processing methods applied, determine the chemical, physical and sensory characteristics of the tea.

Rize Province features a topography that rises from sea level to a height of 3937 meters along mountain ranges parallel to the coast. Forests of broadleaf trees extend from the coast up to approximately 750 meters, mixed forests from 800 to 1400 meters, and coniferous forests above 1600 meters. Above 2400 meters, alpine meadows containing glacial lakes are found. This structure defines the microclimatic environment in which tea grows, influencing its biological diversity and the effects on the tea plant.

Production Process

Rize Çayı is processed exclusively as black tea. Although some technical variations exist among processing facilities operating in Rize Province, the fundamental processing steps remain consistent. The production process consists of the following sequential stages: harvesting fresh tea leaves, withering, rolling, oxidation, drying, sorting, blending and packaging. The methods used are essentially adaptations of the orthodox processing system to local conditions. The mastery of local labor over tea processing techniques is a decisive factor in the implementation of this process.

Harvesting Fresh Tea Leaves

Fresh tea leaves are harvested in accordance with the Turkish Standard TS 3225. The preferred portion consists of the terminal bud and the immediately adjacent first and second fresh leaves. This two-and-a-half-leaf section, which contains no fiber, is harvested by hand, with shears or using tea harvesting machines.

Withering

In this stage, moisture in the fresh tea leaves is reduced using warm air. Withering transforms the leaves into a physical structure suitable for the rolling process. The temperature and duration applied vary depending on the moisture content of the tea, leaf freshness, ambient weather conditions and the production environment.

Rolling

Leaves that have undergone withering are rolled, crushed, twisted and broken using various machines. During this process, the cellular sap of the leaf is brought to the surface, enabling the initiation of oxidation.

Oxidation

Chemical compounds present in the cellular sap of the rolled fresh tea leaves undergo reactions catalyzed by the enzyme polyphenol oxidase. As a result of this biochemical process, the color, astringency, brightness, aroma and fragrance characteristic of black tea are developed.

Drying

This step halts oxidation and preserves the acquired qualities. Simultaneously, the product is prepared for storage and transportation. Drying also enhances the physical durability of the tea.

Sorting

Dried tea is separated according to criteria such as fineness, thickness and quality. Each grade of tea is appropriately labeled and bagged.

Storage and Packaging

Sorted teas are blended to ensure consistent physical, chemical and sensory properties. The final product is packaged and marketed for sale.

Physical and Chemical Properties

The chemical and physical properties of Rize Çayı are defined within the following ranges.

Sensory Characteristics and Evaluation

Rize Çayı must score at least 70 points in sensory analysis. The evaluation criteria and point distribution are as follows:

• Dry tea appearance: Black or dark copper color, free of fiber and stems (10 points)
• Astringency: Must have a mouth-drawing quality (15 points)
• Body: Full-bodied taste profile (15 points)
• Liquor residue (infusion leaves): Uniform color, bright, with minimal green leaf material (15 points)
• Aroma: Must be characteristic of tea (20 points)

Liquor color and brightness are among the most distinctive sensory characteristics of Rize Çayı. Among the aroma components, theaflavin (TF) influences astringency, brightness and strength, while thearubigin (TR) affects liquor color.

Inspection and Control Process

The production and quality control of Rize Çayı are carried out by an inspection body composed of representatives from Recep Tayyip Erdoğan University, Rize Provincial Directorate of Agriculture and Forestry, TMMOB Chamber of Agricultural Engineers and the National Tea Council, under the presidency of the Rize Chamber of Commerce. Inspections are conducted at least twice annually and may be carried out exceptionally upon complaint. Inspection covers tea gardens, production centers, storage areas and packaging label verification. Sample analyses are performed by the Rize Food Control Laboratory Directorate and other accredited laboratories.