Tea can really be saved for a very long time, however its essence remains to be agricultural merchandise and has a shelf life. Throughout the shelf life, the primary elements that trigger tea deterioration are: First, gentle. Second, the temperature. Third, the moisture content material of tea. Fourth, the air humidity. Fifth, oxygen. Sixth,Microorganisms. Seventh, odor air pollution. Due to this fact, for many teas, the primary level of preservation is to keep away from gentle, maintain fixed temperature, dry, and seal oxygen.

1. Impact of humidity.

The content material of chlorophyll within the younger shoot leaves could be very excessive, and below gentle and warmth situations, it’s straightforward to lose inexperienced and switch brown. Tea polyphenols are inclined to oxidation throughout storage, inflicting browning. Vitamin c is a vital element of tea with dietary worth, and its content material is carefully associated to the standard of tea. Vitamin c can be a substance that’s simply oxidized and tough to protect. After being oxidized, vitamin c not solely reduces the dietary worth of the tea, but additionally makes the tea brown and loses its freshness.

When the water content material within the tea leaves is simply too low, the tea leaves are likely to age and deteriorate. When the quantity of sweat within the tea is about 3%, the tea is simple to protect. When the water content material of the tea exceeds 6%, or the air humidity is greater than 60%, the colour of the tea turns into brown and darkish, and the standard of the tea deteriorates. The water content material of the completed tea needs to be managed at 3%-6%, and over 6% needs to be refired and dried.

2. Affect of temperature.

The upper the temperature, the sooner the tea ages.

In the course of the storage of tea, the temperature of browning will enhance 3 to five occasions every time the temperature rises by 1 ° C. When saved beneath 10 ° C, the browning of tea might be suppressed. Refrigerating at 20 ° C can virtually stop the ageing and deterioration of tea leaves frequently.

3. Results of oxygen.

If the tea just isn’t saved correctly, the oxygen will speed up the oxidation of the tea and have an effect on the standard of the tea.

4. Impact of sunshine.

Mild belongs to vitality. Below the sunshine of tea, tea leaves will trigger chlorophyll to interrupt down leg colour. In the course of the storage of tea, publicity to gentle will have an effect on the standard and even lose its ingesting worth.