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2 The increase of low-temperature temperature can accelerate the oxidation of tea (the deterioration of tea leaves is the result of oxidation of tea). Oxidation makes some of the water-soluble substances in the tea leaves insoluble or insoluble in water, and aromatic substances are also destroyed. According to tests, the oxidation process is very slow when the tea is at minus 5°C. Below minus 20°C, the oxidation is almost stopped, and the tea leaves remain unchanged for a long time.
3 Avoiding light and strong light can accelerate the oxidation of tea and cause some substances in the tea to act as photochemical reactions, resulting in a "sun-taste." Therefore, store tea leaves to avoid light.
4 Anti-odor The polymer compounds in tea leaves are lively. When the tea comes into contact with soap, camphor, cigarettes, etc., it will quickly suck up their odor and make the tea smell odor. Therefore, to prevent contact with substances that have odors, the tea storage containers must also be kept clean and tasteless.
Tea storage conditions
1 drying and drying is the meaning of two layers. First, before the tea is stored, the moisture content of the peak must be controlled within a certain degree; second, the relative humidity of the environment should be low. According to research, the optimum moisture content of tea during storage is 3%. The higher the moisture content, the faster the diffusion and change of beneficial components in tea leaves. If the tea leaves exceed a certain limit, the tea will deteriorate. Therefore, before storage, the moisture content of tea should be controlled at 3-5%, such as grasping a small amount of tea lightly with your fingers, such as immediately turned into a powder, indicating that the water content in this range, suitable for storage. If the moisture content is high, it must be stored after drying.