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 leaves have strong hygroscopicity, and when the water content is high, it is easily oxidized and deteriorated, and it also has mildewed spoilage. 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. (The volume ratio of lime to tea is 1:3, ie, 1/3 of the container is lime or charcoal, and 2/3 of the place is put in tea. 2. Low-temperature storage of tea leaves a qualitative change slowly at low temperatures, and is easily deteriorated at high temperatures. Therefore, Tea must be stored in a low-temperature and ventilated place, and the tea packaging container can be sealed in a refrigerator or in a cold store under conditions, and stored in a refrigerator or cold store.3.Damp proofing moisture-proof packaging is made of good moisture-proof packaging material and adding desiccant to prevent tea from absorbing water. Packaging methods: Commonly used moisture-proof packaging materials include polyester/polyethylene, cellophane/polyethylene, nylon/polyethylene, polyester/aluminum foil/polyethylene, cans/ceramic jars, etc. Desiccants are usually made of silica gel or specially made Higher purity lime, tea and silica gel ratio of about 10:1, tea and lime is 3: 1. 4, infra-red storage of light in the infrared will warm the tea, ultraviolet light will cause photochemical effect, thus accelerating tea qualitative change Therefore, we must avoid storing tea under strong light, and avoid packaging tea with light-transmitting materials, such as using glass bottles or transparent food bags to store tea, it is better to choose brown tea. Oxidation reaction is an essential process for the qualitative change of tea, and if oxygen supply is cut off, it can prevent oxidation from inhibiting qualitative change.Therefore, it is necessary to seal and store tea leaves with oxygen, and can be used to store tea leaves in containers that can be sealed, such as tin cans, ceramic jars, food bags, and thermos bottles. The food film bags should be lined inside, and the container mouth should be opened as little as possible, and the air in the liner bags should be squeezed out to reduce the oxidative deterioration of the tea.The conditional available oxygen and nitrogen filling bags can be used to store tea leaves. The vacuum packaging machine is used to store the air in the tea bag immediately after sealing, so that the bag is vacuum-packed to block the oxidative deterioration of the tea and achieve the purpose of preservation.In vacuum packaging, the packaging bag must be Gas-barrier (oxygen-barrier) aluminum foil with good performance or other composite film materials with more than two layers, or iron, aluminum cans, etc. 7. Individually stored tea has extremely strong adsorption properties, such as being combined with camphor and gasoline. Immediately, the gas can be adsorbed, therefore, the tea should be stored separately, ie, the container for storing tea leaves must not be mixed with other articles. In addition, no odor-evaporating containers or odor-absorbing containers should be used for storage of tea.8, nitrogen-filled storage uses inert gas carbon dioxide or nitrogen to convert the active oxygen and other air inside the tea packaging bag, blocking The chemical composition of tea is reacted with oxygen to prevent the aging and deterioration of the tea.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 then filled with nitrogen to produce carbon dioxide. When inert gas is used, it is sealed tightly at the end. If these methods are used together, they will achieve good results.
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