To maintain the taste of chunmee green tea, storage and preservation are particularly important. The manufacturer explains the knowledge about the storage and preservation of chunmee green tea. Tea is a special commodity. If it is not kept properly, it will deteriorate and lose its drinking value. The main factors affecting the deterioration of tea are moisture, temperature, oxygen, and light. In the storage and preservation of tea, it is necessary to reduce the influence of these factors on the quality of tea as much as possible in order to extend the shelf life and drinking value of tea.
(1) Keep the tea leaves in good condition, keep the original color of the tea leaves, and prevent the tea from aging and deterioration. The "five taboos" must be achieved during storage: one is to avoid high water content in tea, the other is to avoid contact with the peculiar smell, and the third is to avoid The tea leaves are exposed to light, the four refrains from keeping the tea in high temperature, and the five refrains from leaving the space for a long time.
1. Drying Moisture is a necessary medium (media) for the biochemical reaction of various components in tea. As the moisture content of tea increases, the rate of change of tea increases, the color gradually turns yellow, and the taste and freshness of tea weakens. Therefore, the moisture content of tea must be controlled within 5% to 6% before packaging. When the moisture content reaches 7% or more, any preservation technology and packaging materials cannot maintain the fresh flavor of the tea. When the moisture content reaches 10%, the tea mold becomes faster.
2. Low-temperature storage Temperature can promote the chemical changes of tea contents during tea storage. The storage practice shows that as the temperature increases, the chemical substances in the tea will change faster, which will accelerate the change of tea quality. Low temperature can reduce the rate of deterioration of tea quality. Experiences from various places have shown that the storage temperature of tea should generally be controlled below 5°C, and try to keep the tea flavor in cold storage or freezer at -10°C for a long time.
3. Low humidity environment Tea has the characteristics of loose and porous, large surface area, and easy to absorb moisture. In an environment with high humidity, the moisture content of tea increases due to moisture absorption, especially in an environment with a relative humidity of more than 80%, the moisture content of tea can reach more than 10% a day. Therefore, the tea packaging should be made of waterproof materials, and the tea should be stored in an environment with a relative humidity of 30% to 50%.
4. Low oxygen environment Oxygen can promote the oxidation of chemical components in tea, such as lipids, tea polyphenols, vitamin C, and other substances, and make tea spoilage. Therefore, the oxygen content in the container for tea packaging and storage should be controlled at 0.1%. It is better to be basically in an oxygen-free state to better maintain the fresh state of the tea.
5. Keep away from light. Light can cause the oxidation of chlorophyll substances in tea, and the green color of the tea will fade to form a brown-yellow color; light can also cause changes in some aromatic substances in the tea, causing the tea to produce a "sun-burning taste", leading to the aroma of the tea reduce. Therefore, tea leaves should be kept away from light.
6. Container Hygiene During the process of picking, processing, and storing tea, it must be carried out in strict accordance with hygienic standards from beginning to end. The tea factory is required to be clean and ventilated. Tea processing personnel must wear work clothes to avoid abnormal smells and harmful substances during processing. Pollution. The general requirements for tea preservation are: the moisture content of tea is 5% to 6%, protected from light, low oxygen, low humidity, and low temperature. Only hygienic and clean processing and storage conditions can guarantee the quality of tea.
In order to prolong the storage and preservation time of tea, according to the reasons of tea aging and deterioration, many methods of storage and preservation have been created, such as aeration and nitrogen filling packaging, deoxidation packaging, and low-temperature storage and preservation.
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