Recently, a new round of high-temperature and high-humidity weather has arrived. Tea enthusiasts must store their opened tea properly at home to maintain its original color, aroma, and taste. Industry insiders remind that if citizens store tea in the refrigerator, it is best to seal the tea packaging tightly beforehand.

In summer, the air humidity is high, and tea is highly absorbent of moisture and odors, easily taking in water vapor and smells from the air. If the storage method is slightly improper, the tea can lose its flavor in a short period. Moreover, the more lightly fermented and high-fragrance premium teas are, the more difficult they are to preserve. It is best to store tea in a container with good sealing conditions.

Several issues should be noted in tea storage.

1. Moisture Prevention

The moisture content in tea should not exceed 5%, with 3% being optimal for long-term storage. Otherwise, substances like tea polyphenols and chlorophyll in the tea can easily decompose, causing changes in the tea's color, aroma, and taste. This deterioration accelerates, especially at higher temperatures.

2. Oxidation Prevention

The oxygen content in tea packaging must be controlled below 1%. Excessive oxygen will also lead to the oxidation and deterioration of certain components in the tea.

3. Light Avoidance

Since tea contains substances such as chlorophyll, it must be protected from light during packaging to prevent photochemical reactions involving chlorophyll and other components. Additionally, ultraviolet light is a significant factor in tea deterioration.

4. Sealing

The aroma of tea is highly prone to loss, so packaging materials with excellent gas barrier properties must be used for aroma preservation. Furthermore, tea easily absorbs external odors, which can contaminate its fragrance. Therefore, any odors produced by packaging materials and techniques should be strictly controlled.

However, note that iron cans should be placed in a cool area, away from direct sunlight, dampness, or heat sources. This is because high temperatures can cause iron cans to rust and accelerate the aging and deterioration of the tea.

At room temperature and exposed to air, tea is easily oxidized, losing its original taste and damaging some of its nutritional value. In contrast, under low-temperature and airtight conditions, the color, taste, and nutritional value of tea can be preserved for a long time. This method is simple and effective.

Typically, after being stored for a period, the aroma, liquor color, taste, and color of tea will change. The fresh tea flavor disappears, and a stale taste gradually emerges. Especially in summer, with its high temperatures and humidity, which can easily foster microorganisms, extra attention must be paid to tea storage. Environmental factors affecting tea deterioration include light, humidity, temperature, and air. Moreover, microorganisms, particularly mold, can easily grow on the surface of tea. The synthetic and decomposition products formed during various metabolic processes of microorganisms give the commercial tea an unpleasant smell, commonly known as a musty odor. This quality change is called mildew.