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The light will change some of the chemical components of oolong tea, especially strong light. Under the interaction of light and heat, the automatic oxidation of tea will accelerate. The color of tea (the oxidation and discoloration of chlorophyll, the change of green tea from yellow to green, the darkening of black tea) and the flavor of tea will be changed significantly. Some substances in tea will react with photochemical reaction to increase the content of aldehydes and alcohols. In this way, the original flavor and freshness are lost. So for the sake of oolong tea, please do not give it extra photosynthesis.
Tea is can absorb moisture easily. When the moisture content of tea is more than 6%, it will cause oxidation of tea polyphenols, ester and vitamin C. And chlorophyll, amino acids and various aroma components can be transformed into other new substances. So that its original composition of color, aroma and taste become less or no longer exist, and some ingredients that are not conducive to the color, aroma and taste of tea appear successively, so the taste of tea becomes lighter, the aroma vanishes, and the color loses. Water is the main factor resulting in the aging of tea. Especially in the environment of high humidity and high temperature, many of the contents of tea will be oxidized and decomposed, and eventually, they cause moldy and make the tea become undrinkable. Therefore, the storage of oolong tea must ensure dry environment.
Temperature has a great influence on the aroma, color and taste of oolong tea. In the summer season, the temperature sometimes reaches 40 degrees. Therefore, even if the tea has been dry and stored away from light, it will also deteriorate quickly. Therefore, tea should be kept at low temperature.
Not all teas need low-temperature storage. Black tea, white tea, and Pu'er tea keep freshness well when placed in a clean environment. Low-temperature storage is suitable for those aromatic teas, such as green tea, Tieguanyin, flowering tea and so on, to ensure the freshness and aroma. The temperature of the refrigerator is controlled below zero centigrade, and it can be stored for 1.5 years or so. If the temperature is under 5 degrees below zero, the effect is better.
From the previous points, we can find that the deterioration and aging of tea is the result of oxidation. The natural environment contains 21% oxygen, and oxygen can be combined with almost all elements in tea and can promote the reaction of the enzyme, so tea being placed directly in the natural environment without any cover will be soon oxidized. Among the six types of Chinese tea, only Pu'er tea has the feature of increasing quality goes with time, while other teas have different degrees of decline in quality due to aging effects, so now most of tea are took pumping nitrogen filling and sealing package to reduce oxidation to the lowest level.
Speak of packaging, there are three kinds of common oolong tea packaging. One is a vacuum sealed little bag package (common in Tieguanyin). One is a hard little bag package (common in Wuyi tea and Dancong tea).The third is the common bag for loose tea (also divided into vacuum type and nonvacuum type).
People won't bother to store their oolong tea well which has been sealed in small bags because they can consume a bag per drinking time. When oolong tea leaves are in bulk, especially if they are not sealed, they cannot be consumed for a time. The tea will be exposed for a long time, so it needs to be stored carefully. In this situation, the right way to keep the tea well is to fasten the seal tightly and put the tea bag in a can or a glass bottle. And it's necessary to avoid the odor in the storage of tea.