Environmental factors affecting tea deterioration

The main environmental conditions affecting tea deterioration and aging are temperature, moisture, oxygen, light, and their interactions.

Higher temperatures make tea more prone to discoloration, while low-temperature refrigeration can effectively slow browning and aging.

When the moisture content in tea exceeds 5%, tea quality deteriorates rapidly and promotes oxidation of residual enzymes in tea, causing spoilage.

Light exposure has adverse effects on tea - illumination accelerates various chemical reactions in tea, thereby promoting its deterioration.