This is the number one enemy of Chunmee Green Tea. Chlorophyll, one of the components of green tea is easily oxidized, which causes the color of the leaves to change to brown and the taste of tea. The properly made green tea dries to a moisture content of 2% to 3%.
With the constant change of moisture, it is almost impossible to maintain this state.
Stored in a closed container can minimize moisture exposure. It also helps to ensure that the container is not opened frequently.
High temperature will accelerate certain chemical processes and cause the decomposition of certain components (such as amino acids). On the other hand, lower temperatures will slow down oxidation. Therefore, refrigeration is recommended.
Most tea compounds react with oxygen. For example, vitamin C is highly oxidized. This causes the color of the tea to change to red or brown. This will steal the original fresh taste of the tea.
To prevent this, please store in an airtight container.
Artificial and direct sunlight will adversely affect the quality of green tea.
Chlorophyll is the main component of tea color and is very sensitive to light. When exposed to light, a series of chemical reactions occur and the color changes to yellow-brown. This makes the tea go bad. To prevent this, store green tea in an opaque container.
Green tea often absorbs surrounding odors. Keep away from other smelly foods and objects.
It is said that green tea has never really deteriorated. Old tea can be used; it's just not as tasty as fresh and properly stored tea. In order to increase and improve the shelf life of Chinese Green Tea, the above storage tips can be used.