In previous articles, Why Early Spring Green Tea is Good? and Spring Tea Season: The Right Way to Buy Green Tea – Are You Doing It Right?, we mainly discussed the many advantages of early spring Green Tea and how to select it. In this article, we will continue the topic and provide answers to your questions about buying and storing green Tea.

When selecting green tea, consumers should pay special attention to two major issues: the moisture content of the tea and distinguishing between new and old teas.

Quick Test for Moisture Content

Green tea with high moisture content can easily deteriorate during storage and is not suitable for long-term preservation; such teas should be avoided.

The national standard requires that the moisture content of green tea be ≤7.0%. How can you determine if the moisture content meets this standard?

You can take a small amount of tea and place it in the palm of your hand. Using your thumb and index finger, try to crush the leaves. If the leaves crumble into powder, it indicates they are dry and safe to purchase. If they do not crumble into powder and instead form pieces, it suggests the moisture content is too high, and caution should be exercised when purchasing.

Identifying New vs. Old Teas

Green tea is best when fresh, so it's important to carefully distinguish between new and old teas when purchasing.

New tea has a strong “freshness,” with a vibrant aroma, bright green and fresh dried leaves, clear green infusion, and a fresh and clean taste.

Old tea exhibits “diminished fragrance and flavor,” with a change in color (brown, yellow, black…), a change in infusion color (yellow, reddish, cloudy…), diminished aroma, and a poorer taste.

The main aspects to identify new versus old tea are:

(1) Color: The breakdown of chlorophyll causes the color of the tea to change from fresh green to dull and dark. Oxidation of polyphenols and Vitamin C also causes the infusion to turn yellowish-brown.

(2) Aroma: The longer the storage time, the more the fresh aroma diminishes, and the more pronounced the stale aroma becomes.

(3) Taste: The primary taste components of tea include polyphenols, amino acids, Caffeine, sugars, and vitamins. During storage, these substances undergo oxidation and polymerization reactions, forming insoluble complexes. This reduces the soluble components in the infusion, making the taste thin and less robust. Additionally, esters oxidize to produce volatile aldehydes, and the auto-oxidation of amino acids and polyphenols generates dark polymers, which reduce the astringency and freshness of the new tea, making it “dull.” Therefore, new tea tastes fresh and robust, while old tea tastes weak and unrefreshing.

Storage and Preservation

Improper storage of purchased green tea can easily cause deterioration, leading to changes in the color of the dried leaves and infusion, as well as a decline in flavor.

The conditions for storing tea should be low temperature, dry, oxygen-free, protected from light, and free from contamination by other odors. Before storage, the moisture content of the tea should be controlled at 7% or less. For teas with higher moisture content, drying treatment is necessary before storage.

For home storage of green tea, refrigeration is recommended. Place the tea, sealed in an aluminum foil bag, in the refrigerator or freezer. In the refrigerator (0°C to 5°C), the tea can be preserved for around one year. In the freezer (-10°C or below), the tea can be preserved for 2 to 3 years.

Remember the three steps: check, test, and preserve. Follow this guide to avoid pitfalls during the Spring Tea season! Be sure to save this guide for future reference.

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