Classification
Product TypeRaw Material
Product FormDried
Industry PositionPrimary Agricultural Product
Raw Material
Market
In Turkey (TR), green tea is regulated as a defined tea product under the Turkish Food Codex Tea Communiqué (Tebliğ No: 2015/30), which covers green tea alongside black tea and flavored/decaffeinated variants. Turkey’s domestic tea-leaf supply is concentrated in the Eastern Black Sea tea belt (notably Rize, Trabzon, Artvin and Giresun), supporting domestic processing/packing, including green-tea product lines marketed by ÇAYKUR. Trade data indicate Turkey imports non-fermented green tea (HS 090220/090210), with 2022 HS 090220 imports at about USD 0.52M (60,055 kg), largely sourced from China. Turkey also exports smaller volumes of green tea (HS 090220), about USD 0.65M (64,274 kg) in 2022, suggesting some domestic packing and/or re-export activity into regional markets.
Market RoleImport-dependent consumer market with limited domestic production/packing; small exporter/re-exporter
Domestic RoleDomestic tea processing and packing sector supplies the local market; green tea is a regulated, niche product segment alongside the dominant black tea category
Market GrowthNot Mentioned
SeasonalityTea leaf harvest for tea manufacturing in the Eastern Black Sea region is seasonal, with spring opening and subsequent harvest flushes across summer into early autumn; green tea processing uses the same tea-leaf supply base.
Specification
Physical Attributes- Must have characteristic appearance, color, taste and odor (per Turkish Food Codex Tea Communiqué)
- Must not contain foreign matter (per Turkish Food Codex Tea Communiqué)
Compositional Metrics- Must comply with the physical and chemical characteristics set in the Tea Communiqué annexes (verify the latest annex values before contracting specifications).
Packaging- Loose-leaf retail packs (e.g., tins)
- Tea bags (including flavored variants marketed domestically)
Supply Chain
Value Chain- Domestic route: tea leaf harvest in Eastern Black Sea → green-tea processing (enzyme inactivation → rolling/fragmentation → drying) → packing → domestic distribution
- Import route: origin processor/packer → international freight → Turkish border/official controls → importer/packer distribution → retail/foodservice
Temperature- Dry, odor-protected storage and transport is critical; moisture uptake can degrade quality and increase non-compliance risk for physical/quality specifications.
Atmosphere Control- Packaging integrity and protection from humidity/odor absorption are key for dried tea products in transit and warehousing.
Shelf Life- Shelf-life performance is sensitive to humidity exposure and packaging barrier quality during storage and distribution.
Freight IntensityLow
Transport ModeSea
Risks
Regulatory Compliance HighBorder detention, rejection, or market withdrawal risk if imported green tea fails Turkish Food Codex requirements for tea (definition/characteristics), contaminants compliance, or labeling/naming rules under the Tea Communiqué framework.Contract to Turkish Food Codex-aligned specs; run pre-shipment laboratory testing and label checks; retain COAs and batch traceability files for official controls.
Food Safety MediumQuality and safety compliance is sensitive to contamination/foreign matter findings; the Tea Communiqué requires products be free of foreign matter and comply with Turkish Food Codex contaminant rules.Implement supplier GMP/HACCP controls, foreign-matter prevention (sieving/metal detection as applicable), and documented incoming/outgoing QA sampling.
Logistics MediumHumidity exposure and packaging integrity failures during transit/storage can degrade dried green tea quality and increase non-compliance risk against regulated product characteristics.Use moisture/odor barrier packaging, desiccants where appropriate, and verified dry warehousing; specify container stuffing/ventilation practices for humid seasons.
FAQ
Are food additives allowed in green tea sold in Turkey?For green tea within the scope of the Turkish Food Codex Tea Communiqué (Tebliğ No: 2015/30), no food additives may be added. If a product is marketed as flavored green tea, flavorings must comply with the relevant Turkish Food Codex flavorings regulation, and the product naming must reflect that it is flavored.
How does Turkey’s food regulation define green tea?The Turkish Food Codex Tea Communiqué (Tebliğ No: 2015/30) defines green tea as a non-oxidized product obtained by processing young shoots/leaves of Camellia sinensis using steps such as enzyme inactivation, rolling/fragmentation, and drying.
Which regions underpin Turkey’s domestic tea-leaf supply used for tea products (including green tea processing)?Turkey’s tea production is concentrated in the Eastern Black Sea region, with major production in provinces including Rize, Trabzon, Artvin and Giresun, as stated by Turkey’s Ministry of Agriculture and Forestry in regional harvest communications.