How long can the tea be kept for tea

Many people mention how to preserve tea. The first reaction is to put it in the refrigerator or seal it with a tin can. Apart from these two, what are the preservation methods for tea? In fact, there are many methods for the preservation of tea, mainly to prevent the tea from encountering the return of water in the air.

How long can tea leave?

Generally speaking, the sealed packaged tea has a shelf life ranging from 12 months to 24 months and will be indicated on the tea packaging bag. The shelf life of bulk tea is relatively short, so when buying, it should try to choose the new tea of ​​the year.

Of course, the shelf life of tea also depends on the degree of tea fermentation. For example, Puerh tea cooked tea is fully fermented tea. The longer it is stored, the better it will be, and the value of collection will be higher and higher. Tieguanyin is semi-fermented tea, so it cannot be aged like Puer tea. If you have to drink for a long time, it is best to seal the tea and put it in the freezer of the refrigerator. This can extend the storage time without affecting the taste.

Tea preservation method

Refrigerator storage

Put the tea in a dry, odor-free, sealable container and place it in the fridge freezer. If the tea leaves are small in quantity and dry, they can also be sealed directly in a second-layer moisture-proof film bag and stored in a refrigerator.

Jar storage

The tea leaves are packed into tinplate teapots with double lids. It is best to fill them with no gaps so that the air in the jars is relatively small and the tea leaves are not easily degraded. Keep in mind that the double cover must be tightly closed, and use a tape to seal the gap in the lid. Put the tea pot in a two-layer nylon bag and seal the bag.

Thermos storage

The tea is placed in a dry, odor-free thermos bottle, the lid tightly closed, and the bottle mouth sealed with white wax.

Ceramic altar storage method

One dry and odor-free, closed ceramic jar was used. The tea was wrapped in kraft paper and placed around the altar. A lime bag was inserted in the middle and a tea bag was placed on it. After the altar was filled, the cotton was wrapped tightly. Lime is replaced every 1-2 months. This method utilizes the hygroscopicity of quicklime to make the tea leaves free from moisture and has a good effect. It can maintain the quality of tea for a long time, especially for some valuable teas such as Longjing and Dahongpao. This method is particularly suitable.

Food bag storage method

First, pack the tea with clean, odor-free white paper, and then pack a piece of kraft paper, and then put it into a plastic bag with no gaps. Gently squeeze it to squeeze the air out of the bag. Then use a soft cord to tie the bag. Take a plastic food bag from the mouth and put it back outside the first bag. Gently squeezing it, squeeze the air inside the bag tightly with a rope, and put it in a dry, odorless, closed iron drum.

Charcoal sealed storage method

Use charcoal to absorb moisture to store tea. The charcoal is burned and immediately covered with a brazier or iron pan to make it extinguished. After drying, the charcoal is wrapped with a clean cloth and put in the middle of the tile jar of Sheng tea. The charcoal in the tank should be replaced promptly according to the situation of Hu Chao.

Tea storage precautions

Moisture control

Moisture is a solvent that promotes the chemical reaction of tea components. The more water there is, the more beneficial the diffusion and interaction of the beneficial components in the tea will be, and the more rapidly aging of the tea leaves.

The optimum moisture content for tea storage is 3%. When the moisture content of tea leaves is more than 6%, the deterioration of tea leaves is quite obvious. Taking green tea as an example, with the increase of water content, water extracts, tea polyphenols, and chlorophyll associated with the quality of tea have decreased significantly. The same is true for black tea. The higher the water content is, the more fall of theaflavins, thearubigins, tea polyphenols, and water extracts. At the same time, the amount of theaflavin that is unfavorable to the quality of black tea increases. To prevent deterioration of the tea during storage, the tea must be dried to a moisture content of 6%, preferably 3% to 5%. The moisture content of tea can generally be estimated by the sense of touch. If you grab a tea leaf and gently rub it with your finger, it immediately becomes powdery. It shows that the water content of the tea is within 6%, which is suitable for preservation. If tea leaves can only be used to make tea leaves show that the water content of the tea is more than 10%, this type of tea is generally not suitable for purchase, or it is immediately dried. Otherwise, if it does not leave for 10 days, the tea will change color.

Avoid contact with odor sources

Because tea contains palmitic acid and terpenoids, tea leaves have a strong adsorption effect. It is like a sponge and absorbs all kinds of odors. If tea is mixed with odor-absorbing items such as tobacco, oil, cosmetics, salted fish, camphor, etc., it will not be contaminated for a long time, which will seriously affect the quality of tea.

Temperature control

The high temperature can speed up the automatic oxidation of tea, and the temperature cutoff is high and the quality of deterioration is faster. Tea is generally suitable for low temperature refrigeration, which can slow down the oxidation process of various components in tea. Relevant tests have shown that tea stored at -5 degrees Celsius reduces the oxidative deterioration of tea. Storage at -20 degrees Celsius can permanently degrade the quality of the tea and almost completely prevent quality deterioration. As a teahouse or family, tea leaves are usually stored at about 10°C. If they are reduced to 0-5°C, the effect of tea storage is better.

Lighting control

In addition to promoting oxidative discoloration of tea pigments, light can also cause photochemical reactions of certain substances in the tea leaves, resulting in an unpleasant odor, commonly referred to as "sun-taste." In order to get rid of the moisture in the tea, some people spread the tea in the sun. This practice is detrimental to the quality of tea, especially for high-level green tea is not appropriate, because the temperature of tea green tea gradually increased after exposure to sunlight, the tea's content will have a strong photochemical reaction, its pigment lipids Changes in the chemical composition of polyphenols, which make the tea soup red and taste bitter, not only lose the original fresh flavor and fragrance of green tea, but also produce an unpleasant fishy odor, which accelerates the aging of the tea. Deteriorating quality. Therefore, after the tea returns, it must not be exposed to sunlight. Once it is found that the tea leaves are damp-returned, the improperly preserved tea should be dried in a pot or baked in a cage. The temperature of the fire is controlled at about 40°C, and the highest temperature is not more than 50°C. The tea leaves are continuously turned by hand, and the tea bars can be squeezed until they are finished.

Tea avoid long exposure

Long-term exposure of tea leaves, under the action of light and air, the tea leaves will undergo auto-oxidative decomposition, volatilization, condensation and other reactions, which will disperse tea aroma, deteriorate quality, and even absorb various odors. It will also absorb moisture from the air, and dry tea leaves will naturally absorb moisture and moisture.

Different tea preservation methods

green tea

If the green tea is stored poorly, it is the most likely to be degraded. The aroma will no longer exist, and the color will become very bleak. The home-preserved green tea can be stored using lime moisture. That is, select a sealed container (such as a tile cylinder, a porcelain jar, or an iron tube without odor), place the lime cake in a cloth bag, place it in a container, wrap it in a kraft paper and put it on a cloth bag, and seal the container mouth. In a cool and dry environment. Conditions can also be quicklime hygroscopic tea leaves with aluminum composite bag packaging, built-in oxygen scavenger, sealed in the refrigerator, about two years or so to maintain the quality of tea basically unchanged.

Jasmine tea

After the green tea is reprocessed, it is jasmine tea, its water content is very high, and of course it is also particularly vulnerable to deterioration. When storing, care should be taken to prevent moisture and store in a cool, dry, odor-free environment.

Oolong tea and black tea

Compared with green tea, they are slow to degrade and are easier to store. Avoid light, high temperature, and smelly items for longer periods of time.

Puer Tea

If properly preserved, Pu'er tea will become more and more fragrant. At present, the widely used method is the "Pottery Cylinder Stacking Method": Take a wide-mouth pottery jar, douse the old tea and new tea into the cylinder to facilitate aging. For the tea cake to be drunk, the entire piece can be split into loose tea and placed in a pot (not a gas-tight metal can), and it can be taken after standing for half a month. This is because ordinary tea cakes are often loose in the periphery, and the central gas is strong. After the above-mentioned “Tea Breath Reconciliation Law” is disposed of, it is possible to complement each other inside and outside and enjoy a higher quality tea soup.

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