Avoid moisture

Green tea leaves are a loose and porous hydrophilic substance, therefore they have strong moisture absorption and regaining properties. When storing green tea, the relative humidity of 60% is more appropriate; if it exceeds 70%, it will develop mold spots due to moisture absorption and then acidify and deteriorate.

Avoid sunlight

Sunlight promotes the oxidation of green tea pigments and ester substances, and can decompose chlorophyll into magnesium-deficient chlorophyll. When green tea is stored in glass containers or transparent plastic bags and exposed to sunlight, its internal substances will undergo chemical reactions, causing the quality of the green tea to deteriorate.

Avoid oxygen

Chlorophyll, aldehydes, esters, vitamin C, etc. in green tea easily combine with oxygen in the air. Oxidized green tea will turn the soup color red and dark, greatly reducing its nutritional value.

Avoid high temperature

The optimal storage temperature for green tea is 0-5°C. Excessively high temperatures will cause the amino acids, sugars, vitamins, and aromatic substances in the tea leaves to decompose and be destroyed, reducing the quality, aroma, and taste. High temperatures accelerate the degradation of chlorophyll in green tea, and chlorophyll will continuously convert into magnesium-deficient chlorophyll, turning the fresh green color into a dark brown. The automatic oxidation of substances such as tea polyphenols will also intensify under high temperatures.

Avoid odors

Green tea contains macromolecular palmitase and terpene compounds. These substances are inherently active and extremely unstable, capable of absorbing odors widely. Therefore, when tea is stored mixed with odorous items, it will absorb the odors and cannot be removed.