Chen storage of old tea

Chen storage of old tea

Because of improper storage of tea and qualitative change, but if the merchants in an appropriate environment for preservation of tea, although because of the time factor will reduce the tea's fragrance and sensitivity, but the oxidation of polyphenols due to post-polymerization produced by fermentation will reduce the bitter taste of caffeine in tea, so tea is more mellow, which prevent the deterioration of the tips in the dry, so that tea polyphenols to slow and gradual evolution, its effects on the human body as the regular production of tea, have a lower lipids, weight loss, lowering blood sugar, warm stomach, hangover, thirst and other folk legend effectiveness, to promote worthy of further study.

1. Tea water content of 3-5% in order to control for a long period of preservation, baking and dry storage degree and duration of tea have a very important relationship; general, Baking heavier, lower water content can be stored longer .

2. Tea optimal storage period expires, should be removed and then roasted. Wash rice cooker to be tasteless, drying and pour tea into the porcelain or aluminum foil paper, rice cooker, the open concern to the "heat" position, the lid ajar, timely flip, about half a day, tea by the turned clear and familiar old smell incense, to eat of the broken thumb pinching suitable, once after cooling, before they can be re-packaged storage.

3. Some people microwave oven drying, baking tea, only in the short heating time, and the door be closed, Huohou difficult to control, often leading to surface charring or stale flavor tea can not dispersal of shortcomings remain to be overcome technically.

4. The most reliable method is the collection of tea and commissioned familiar tea or tea farmers took the baking division.