Tea is new and expensive, and color and flavor are better. Therefore, the storage and preservation of tea is extremely important. Now we introduce the methods of storing and keeping fresh tea for reference.
1. Dry storage: Tea has strong hygroscopicity, and when the water content is high, it is susceptible to oxidative deterioration and mold deterioration. Therefore, the tea must be dried (water content is less than 6%) and then stored. The storage container must be filled with an appropriate amount of moisture absorbing agent such as lime or dry charcoal to prevent dampness. (Limes and tea have a volumetric ratio of 1:3, ie, 1/3 of the container contains lime or charcoal, and 2/3 places tea.
2, low temperature storage: tea in the low-temperature qualitative change is slow, high temperature is easy to degenerate. Therefore, the tea must be stored in a low-temperature ventilated place, and the tea-filled container can be sealed in a refrigerator or a cold store in a conditional manner.
3, moisture storage: moisture-proof packaging is the use of excellent moisture-proof packaging materials and adding desiccant to prevent tea water absorption packaging method. Commonly used moisture-proof packaging materials are polyester/polyethylene, cellophane/polyethylene, nylon/polyethylene, polyester/aluminum foil/polyethylene, and tin/ceramic jars. The desiccant is usually silica gel or specially made lime of higher purity. The ratio of tea to silica gel is about 10:1, and the tea and lime are 3:1.
4, dark storage: Infrared light will warm the tea, ultraviolet light will cause photochemical effect, thereby accelerating tea qualitative change. Therefore, we must avoid storing tea under strong light, but also avoid packaging tea with light-transmitting materials; for example, using glass bottles or translucent food bags to store tea leaves should be selected as a brown tea.
5, sealed storage: oxidation reaction is the essential process of tea qualitative change, if you cut off oxygen supply can prevent oxidation inhibition of qualitative change. Therefore, it is necessary to seal the stored tea with oxygen. Can be used tin cans, ceramic jars, food bags, hot water bottles and other sealed containers for storage of tea, the container should be lined with food film bags, as little as possible to open the container mouth, seal the bag when the air out of the liner, in order to reduce the oxidation of tea Deterioration. Oxygen-inflated bag bags can be used to store tea leaves.
6, vacuum storage: vacuum packaging and storage is the use of vacuum packaging machine, the tea bag air immediately after the pumping seal, so that the bag bag to form a vacuum state, so as to retard the oxidative deterioration of tea, to achieve the purpose of preservation. Vacuum packaging, the choice of packaging bag container must be a good gas barrier (oxygen barrier) performance of aluminum foil or other two or more composite film material, or iron, aluminum cans and other quality.
7, storage alone: ​​tea has a very strong adsorption properties, such as with camphor, gasoline together, can immediately adsorb the gas. Therefore, tea should be stored separately. Containers containing tea leaves must not be mixed with other items. Storehouses storing tea should not be mixed with other materials. In addition, tea should not be stored in odor-evaporated containers or odor-absorbed containers.
8, nitrogen storage: that is, using inert gas carbon dioxide or nitrogen to convert the tea packaging bag of highly active oxygen and other air, blocking the chemical composition of tea and oxygen reaction, to prevent tea aging and deterioration. In addition, the inert gas itself also has the effect of inhibiting the growth and reproduction of microorganisms. The air in the bag is then removed to form a vacuum, and nitrogen gas is then filled with inert gas such as carbon dioxide, which is sealed tightly. If these methods are used together, they will achieve good results.
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