Different types of Tea require different storage methods. If not stored properly, the tea can deteriorate, and this applies to Xiangshun tea as well. Today, we will provide a simple overview:

1. Temperature

Temperature is one of the direct causes of tea spoilage. The higher the temperature, the more intense the auto-oxidation of polyphenols and other substances. Studies have shown that for every 10°C increase in temperature, the rate of browning in Green Tea accelerates three to five times, with an exacerbation of deterioration in color, aroma, and flavor.

Conversely, lowering the temperature in the storage room slows down the rate of tea deterioration. Storage at around 5°C effectively maintains the quality of the tea; at -5°C, many components of the tea undergo extremely slow oxidation; and at -20°C, the tea can remain virtually unchanged for years or even longer. Therefore, low-temperature storage has become an effective means of preserving tea quality.

2. Humidity

Humidity is another direct cause of tea spoilage. Many compounds in tea are hygroscopic and readily absorb moisture from the environment, accelerating their rate of change once they absorb water.

During the storage process, if the humidity in the storage room is too high, the moisture content of the tea will rapidly increase. When the moisture content of the tea exceeds 8%, or even reaches above 10%, the rate of deterioration accelerates, and it may even lead to mold growth due to microbial activity. Strictly speaking, keeping the moisture content of the tea below 4% is the safest option. Typically, controlling the moisture content to no more than 6% is beneficial for maintaining quality.

3. Oxygen

Oxygen is a necessary condition for oxidation. The auto-oxidation of tea components can only occur in the presence of oxygen. Air typically contains about 20% oxygen. If measures are taken to remove most of the oxygen, the oxidation rate will slow down, and quality deterioration can be controlled.

4. Light

Light is an important factor that promotes changes in certain substances, such as plant pigments and lipid oxidation. Lipid photochemical reactions produce many off-flavors, which are associated with sun-dried odors and stale flavors. Therefore, the storage room should avoid direct exposure to light, and tea packaging materials should not be fully transparent or semi-transparent. These are important considerations.

5. Off-Flavors

The presence of off-flavors is another significant reason for tea absorbing off-flavors and deteriorating. Tea is a porous and loose body rich in terpenoid compounds, which are physical and chemical characteristics that make tea susceptible to absorbing off-flavors. Therefore, the tea storage room should not contain other substances with off-flavors, and proper ventilation should be ensured.