The “Five Major Taboos” of Tea Storage
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Tea Culture
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2022-03-10
#TeaKnowledge# The “Five Major Taboos” of Tea Storage
First taboo: Excessive moisture in the tea leaves.
When storing tea, it’s best to keep the moisture content between 3% and 5%; if the moisture exceeds 6%, the tea is prone to spoilage.
Second taboo: Tea should not come into contact with odors.
Tea leaves have a strong adsorptive capacity and can absorb various odors. If tea is frequently stored alongside items with strong smells, its quality will be severely compromised.
Third taboo: Storing tea leaves in a high-temperature environment.
Temperature accelerates the autoxidation of polyphenols and other compounds in tea. The higher the temperature, the more readily tea ages; this is especially true for green tea, whose color turns yellow and develops an aged aroma. Under normal conditions, green tea and lightly oxidized oolong teas should be refrigerated, while pu’er tea and post‑fermented dark teas do not require refrigeration. Experiments have shown that at −5°C, oxidation proceeds very slowly, and at −20°C, tea virtually does not deteriorate. For home storage, a temperature around 10°C is generally ideal.
Four things to avoid: direct sunlight
Sunlight can cause tea leaves to oxidize and discolor, and it can also trigger photochemical reactions in certain compounds within the leaves, resulting in an unpleasant odor. This is especially true for high‑grade green teas: when exposed directly to sunlight, lipids and polyphenols undergo chemical changes, causing the brewed tea to turn reddish, develop a bitter, astringent taste, and acquire a fishy undertone.
Five taboos: Leaving tea leaves exposed for extended periods.
When tea leaves are exposed to the air for extended periods, their internal constituents undergo chemical reactions such as oxidation and decomposition under the influence of oxygen and light, causing the tea to lose its original flavor, deteriorate in quality, and absorb extraneous odors. #2022NewYearRefreshSeason# #ThisIsChineseStyle#
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The “Mangshi 7,000-ton Green Food Tea Industrialization and Export Processing Plant Project,” invested in and constructed by the company within its industrial park, covers a total land area of 20,828 square meters and has a total floor area of 13,285 square meters. The project primarily includes one production line for refined green tea and black tea, one production line for Pu’er tea and De’ang sour tea, as well as associated ancillary facilities. The total investment exceeds RMB 55 million, fully financed through the company’s own funds.
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