Black Tea Inspection in Turkey
Turkish black tea is grown on the steep slopes of the eastern Black Sea coast. Most is consumed domestically, but exporters ship to diaspora markets and specialist buyers.
- Season
- May to October
- Main regions
- Black Sea
- Category
- Processed Food
- Key tests
- Pesticide residues; Anthraquinone and other contaminants where required
01Product overview
- Black tea processed by orthodox and CTC-type methods
- Harvest in three flushes from spring to autumn
- Rize is the centre of production
02Turkish production regions
Rize, Artvin and Trabzon.
03Harvest and production season
Harvest from May to October in three flushes.
- January
- February
- March
- April
- May, in season
- June, in season
- July, in season
- August, in season
- September, in season
- October, in season
- November
- December
Typical window: May to October. Timing shifts with altitude, variety and weather. See the full Turkish harvest calendar.
04Export characteristics
Export volumes are modest relative to production.
05Typical quality parameters
| Parameter | What is checked |
|---|---|
| Moisture | Maximum |
| Total ash and water extract | Per ISO 3720 type specifications |
| Particle size | Grade by sieving |
| Foreign matter | Stalks and extraneous material |
Limits and tolerances come from your contract and the applicable standard. We do not apply generic values where a contract specification exists.
06Visual inspection criteria
- Stalk content
- Dust and fines
- Foreign matter
07Sampling methods
Finished goods are sampled by carton using ISO 2859-1 with the AQL levels agreed with the buyer, typically separate levels for critical, major and minor defects. Product for laboratory testing is drawn from the same random cartons, and production codes are recorded.
08Laboratory testing
- Pesticide residues
- Anthraquinone and other contaminants where required
- Moisture
- Microbiological testing
- Physical and chemical parameters per specification
- Allergen testing where cross-contact is a concern
Testing is coordinated through laboratories accredited to ISO/IEC 17025 for the required method. See laboratory coordination.
09Food safety and quality risks
- Pesticide residues
- Foreign matter
10Packaging and labelling
Bags and retail packs.
11Storage and transportation
Dry storage away from odours.
12Pre-shipment inspection procedure
- Review specification, label artwork and packing list
- Confirm production is complete and at least 80 percent packed
- Draw cartons at random using the agreed AQL plan
- Check product appearance, weight, fill, seal integrity and sensory attributes
- Verify labels against the approved artwork and destination rules
- Take laboratory samples where required
- Supervise container condition, loading and sealing
- Issue an inspection report with photographs and defect tallies
13Relevant international standards
Regulations are amended regularly. Always check the version in force for your destination market.
14Conformity TR services for tea
Food Inspection
Independent inspection of finished and semi-finished food products at Turkish suppliers, carried out against your specification, your label artwork and the rules of your market
Quality Control
Pre-production, during-production and continuous quality control at Turkish food and feed factories, so problems are corrected while there is still time
Pre-Shipment Inspection
Final random inspection of food, produce and feed before it leaves the supplier, when the goods are packed and ready to load
Food Safety Assessments
Independent assessment of HACCP, GMP and GHP, hygiene, allergen management, traceability and cold chain at Turkish food and feed suppliers
Supplier Audits
Supplier qualification, food safety audits, quality management system audits, GMP audits and GAP assessments for buyers sourcing from Turkey
15Questions buyers ask
When is the season for tea in Turkey?
Harvest from May to October in three flushes. Typical window: May to October. Exact timing varies with region, altitude and weather each year.
Where are tea produced in Turkey?
Rize, Artvin and Trabzon.
Which laboratory tests are typical for tea?
Common tests include pesticide residues; anthraquinone and other contaminants where required; moisture; microbiological testing. The right test plan depends on your specification and destination market.
What are the main quality and safety risks for Turkish tea?
Pesticide residues. Foreign matter.
Can Conformity TR inspect tea and supervise loading?
Yes. We inspect tea at the supplier against your specification, coordinate laboratory testing where required and supervise loading, with a photographic report to you the same day.
Request inspection for tea in Turkey
Send the product, supplier location and timing by email, phone or WhatsApp. We confirm scope, sampling method, laboratory plan and cost before any work starts.
- Food-qualified inspector at the supplier
- Report with photographs the same day
- Independent of the supplier
Inspection request: Tea
For a fast proposal, include the product and specification, supplier location, destination market and expected dates. We reply in English, usually within one business day.
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