Environmental regulation of tea storage

During the storage of tea, the quality of the tea is often affected by external factors such as humidity, temperature, light and oxygen. Humidity If the relative humidity of the air is high, improper preservation can cause the tea to have a high moisture content and deteriorate easily. Therefore, when storing tea leaves, not only must the tea reach full dryness, but also attention should be paid to improving the conditions of storage and controlling the humidity of the air so that the water content of the tea leaves is kept below 6%, preferably 3.5% to 4.5%. Temperature should emphasize low temperature storage. Because the quality of the tea changes slowly when the temperature is low, the aging effect is accelerated when the temperature is high. In the environment of 0°C-5°C, the tea leaves can maintain their original color for a long time, and the color changes easily under normal temperature conditions. The destruction of tea leaves by light rays is very serious. If it is exposed to intense light, the pigments and esters in the tea will produce a photochemical reaction, which will accelerate the ageing and deterioration of the tea, especially the ultraviolet light scattered in the air. Causes the sun to appear in tea, so care should be taken to avoid light during storage. Oxygen and oxygen also have a great influence on the quality of tea. If the supply of oxygen can be cut off during storage, the quality of the tea will be inhibited. Therefore, it is not easy for tea leaves to be stored in the air. Even if they are stored for a short period of time, they will be adversely affected.