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Red broken tea storage
Jun 28, 2018

Storage method

Lime storage method: The tea is well-packed, and the layered loop is arranged around the ceramic altar. The quicklime is then packed in a cloth bag and placed in the middle of the teabag to seal the mouth of the altar and placed in a dry and cool place. Lime bags are best changed every 1 to 2 months.

Charcoal storage method: Take 1000 grams of charcoal into a small cloth bag and put it into the bottom of a jar or a small iron box. Then arrange the packed tea layers on it in layers to fill the sealed mouth. The charcoal should be changed once a month.

Refrigerated storage method: Put fresh tea with water content below 6% into iron or wooden tea pots, seal the cans with tape, put them in the refrigerator, and keep the temperature at 5°C.

Precautions

I. Temperature: The higher the temperature, the faster the quality of tea leaves changes. On average, every 10 degrees Celsius increase will increase the color of tea leaves by 3-5 times. If the tea is stored at a temperature below zero degrees Celsius, the deterioration of the tea's aging and quality can be suppressed.

2. Moisture: When the moisture content of tea leaves is about 3%, the composition of tea leaves is a monolayer molecular relationship with water molecules. Therefore, lipids can be more efficiently separated from oxygen molecules in the air to prevent oxidative deterioration of lipids. When the moisture content of the tea leaves exceeds 5%, the water will turn into a solvent, causing intense chemical changes and accelerating the deterioration of the tea.

3. Oxygen: Oxidation of vitamin C in polyphenolic compounds in tea, and the oxidative polymerization of theaflavins and thearubigins are all related to oxygen. These oxidations will produce substances that are aged and seriously damage the quality of the tea.

Fourth, light: light irradiation, accelerated the progress of various chemical reactions, have a very adverse effect on the storage of tea light can promote the oxidation of plant pigments or lipids, especially chlorophyll susceptible to light and fade, of which the most significant ultraviolet light .


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