How to Store Tea in Summer?

Recently, a new round of high-temperature and high-humidity weather has ushered in. The tea leaves that have been opened in tea friends' homes must be properly stored to maintain the original color, aroma and taste of the tea. People in the industry are reminded that if the citizens store the tea in the refrigerator, it is better to pack the tea in advance.

In summer, the air is very humid, and the tea has strong hygroscopicity and taste. It is easy to absorb moisture and odor in the air. If it is stored improperly, it will lose flavor in a short period of time. It is difficult to save. It's best to put the tea in a tightly sealed container.

Several issues should be paid attention to during tea storage.

1.Moisture proof.

The water content in tea should not exceed 5%, and 3% is the best for long-term storage. Otherwise, the tea polyphenols, chlorophyll and other substances in the tea are easily decomposed, and the color, aroma and taste of the tea will change. Especially at higher temperatures, the deterioration rate will be accelerated.

2.Anti-oxidation.

The oxygen content in tea packaging must be controlled below 1%. Too much oxygen will also cause some components of tea to oxidize and deteriorate.

3. Avoid light.

Because tea contains chlorophyll and other substances, when packaging tea leaves, light must be shielded to prevent photocatalytic reactions between chlorophyll and other components. In addition, ultraviolet light is also an important factor causing tea deterioration.

4.Sealing.

The fragrance of tea is easy to lose, so it must be packed with good airtightness. In addition, tea easily absorbs external odors, which infects the aroma of tea. Therefore, the odor produced by packaging materials and packaging technology should be strictly controlled.

But pay attention to the tin cans should be placed in a cool place, there should be no direct sunlight, or humid or heat sources, because the temperature of the iron cans will rust easily, and tea will also accelerate the ageing deterioration.

Under normal temperature and exposure to air, tea is easily oxidized, thereby losing its original taste and damaging certain nutritional values, and under low temperature and sealed conditions, it can maintain the color and taste of tea for a long time, including its nutritional value. It is simple and effective.

Generally, after the Yunnan big leaf tea leaves are aged for a period of time, the aroma, soup color, taste, and color will change, the original new tea flavor disappears, and the old flavor gradually shows off. Especially in summer and hot and humid weather, it is easy to breed microorganisms, and more attention should be paid to the storage of tea. Environmental factors affecting tea deterioration include light, humidity, temperature and air. Moreover, the surface of tea leaves is extremely susceptible to microorganisms, especially molds. Synthetic products and decomposition products formed by microorganisms during various metabolic processes make commercial tea produce an unpleasant odor, commonly known as musty smell. This quality change is called mildew.