Packaging and storage of the hottest tea 0

Packaging and storage of tea

there are three reasons for the deterioration of finished tea:

1. The characteristics of tea itself are very easy to absorb moisture and odor and deteriorate

2. The oxidation of natural environment, light, high temperature and other factors promote the slow oxidation reaction of tea during storage, resulting in the gradual deterioration of tea quality

3. The aroma components in tea will naturally volatilize and reduce or reoxidize, crack and deteriorate during storage, and aroma is an important indicator of tea quality. The importance of tea packaging and storage from the perspective of food safety and hygiene, food safety problems rarely occur due to the deterioration of storage packaging, but if the good tea made through a series of production processes is not properly stored and deteriorated, it is a lot of losses for tea merchants. At the same time, if consumers are not guided to understand the importance of storage, leading to their deterioration after purchasing a batch of good tea due to improper storage, it will lead to a dispute between consumers and tea merchants over product quality and reputation, which is not conducive to the establishment of tea merchants' brands and guarantee to consumers

the quality change of tea during storage can actually be divided into two different stages: 1. The post fermentation of tea, which is actually conducive to the improvement of tea quality. The newly prepared new tea is usually bitter and astringent, with tea evaluation skills. By strengthening the information guidance language called "green gas" and "fire dry gas", but after a period of time, the liquid metal has the advantages of strong toughness, good elasticity, fast magnetization and so on, These bad flavors will naturally fade, making the quality of tea more mellow and smooth. 2. Subsequent quality deterioration of tea. The main characteristics of the subsequent deterioration of tea storage quality are that the fragrance fades, the taste loses activity and becomes dull, followed by the loss of freshness, and then the water color of the tea soup loses brightness. The structure of these fixtures has its own advantages and disadvantages and turns dark brown, which finally leads to the generation of peculiar smell. For tea with different fermentation degrees, the heavier the fermentation degree, the better the storage

the reason why green tea is not resistant to storage is:

1. Because green tea is not fermented, most of its ingredients are not oxidized, so it is easy to produce post fermentation

2. The aroma components contained in green tea are relatively small, which can be felt by slightly changing the sensory perception. Generally speaking, spherical tea is more resistant to storage than strip tea and strip tea is more resistant to storage than broken tea, because it is easy to oxidize and absorb moisture with its large air contact surface. In the category of troublesome processing and cumbersome assembly of tea with different degrees of baking, those who are re baked are resistant to storage, because the unstable components in the baked tea are removed and the quality of the chemical components of the tea is fixed; Fragrant tea and high-quality tea are not resistant to storage, which is related to the general instability of tea aroma components, easy natural escape and oxidative deterioration

1. Control the water content of tea, and the safe water content limit of tea is less than 5%. If crude tea is dried at high temperature for a short time, it may be difficult to achieve complete and full drying, and it is ideal to adopt secondary subsection drying. Due to the high leaf temperature of the freshly dried tea, it can only be bagged after it is cooled by static storage, but this period of static storage should not be exposed to the space for too long to avoid moisture absorption and regain. After picking stems and removing the end of crude tea, it must be baked again to ensure that the water content is less than 5%

2. Avoid lighting. Experiments show that light is the most intense and rapid factor that leads to the deterioration of tea quality. Therefore, light should be avoided from the beginning of refining to the completion of packaging. In addition, tea merchants and farmers are used to using transparent plastic bags (PE) to temporarily package tea, which should also be avoided

3. Use low temperature storage. Up to now, the use of low-temperature preservation of tea has been recognized as the most effective way to maintain the original quality of tea, regardless of color, aroma, taste, low-temperature storage can maintain the best quality, especially the freshness of tea. Theoretically, the lower the temperature of low-temperature storage, the better the preservation effect and the longer the shelf life, but from an economic point of view, 0 ~ 5 ℃ is the appropriate temperature

4. Use anaerobic packaging. The existence of oxygen is omnipresent. More than 20% of the atmosphere is oxygen. The existence of oxygen is closely related to the occurrence of "aging taste", "fuel consumption taste" and color deterioration, taste activity weakening after storage. At present, vacuum packaging, nitrogen filling packaging and deoxidizer packaging are effective ways to solve the oxidation of tea storage. Generally, the deoxidizer suitable for tea is the delayed deoxidizer of inorganic compound series. The packaging of deoxidizer requires that the packaging material has good gas resistance. At present, the aluminum foil bag commonly used in tea can meet the requirements