How to save the tea in Northern

First, the air circulation

Simao City, Yunnan Pu'er Tea Culture Research vice president of the He Shihua said that the circulation of the air has more oxygen is conducive to the proliferation of some microorganisms in tea, which tea may speed up changes, but can not be placed in the balcony hanging tea , so that put the tea, tea gas gave blown away, its flavor gave scatters, drink up and feel it lightly and tasteless. Therefore, the flow of air must be modest, but not put in the outlet. Also, pay attention to the environment do not have odor, otherwise the tea will be sour. It can not be placed in the kitchen or other living smell or industrial odor environment.

Second, constant temperature

Pu'er tea can not be placed too high or too low temperature, the temperature should be based on the local environment, which people do not deliberately create a temperature like a normal room temperature, preferably 20-30 degrees Celsius year round to maintain between too high temperature will accelerate the fermentation of tea sour. In contrast, spring, summer and autumn than in winter tea change change quickly, no matter when, tea can not be sun, in the shade as well.

3, moderate humidity

"Now pay attention to good tea are 'dry warehouse' storage, 'dry storage' means storage in the dry environment, avoid wet." He Shihua said that the environment is too dry will slow aging tea, so there must be some moisture. In more dry environment, you can store the tea in a small glass of water placed next to make a slight increase in air humidity. However, high humidity will lead to rapid changes in tea, this change is often the "mold", so can not drink tea. Humidity control should be the appropriate person, the annual average humidity of not higher than 75%, due to the warm maritime coastal climate and humidity in the rainy season will be higher than 75%, and so it should be noted that the ventilation window in time, distribution of water.

How to store tea extract?

Storage:

1, kept cool and dry place to place, avoid direct sunlight;

2, storage areas should maintain a certain tea extract humidity to humidity 55 - 65 degrees for the best;

3, block the tea cream is best to take flat, easy to make tea extract long-term vertical deformation.

You know drink tea extract requirements:

1, one gram of soluble tea extract water 500 - 800 ml, according to those who drink tea drinking habits and put the specific amount of bias;

2, please use the mountain spring water or alkaline water, brewing, or PH value because of excessive water caused massive precipitation occurred during brewing materials;

3, use boiling water over 95 degrees brewing, do not "wash tea."

We know that natural medicine is used to prevent and cure diseases in humans has long been a powerful weapon, application has a long history, since many countries and regions in the world still to natural medicine as an important means of disease control. Natural tea with medicinal properties belong to a drink. With almost a thousand years of drinking history.

Perhaps it is because of this, it makes the Qing Zhao Xuemin pharmacists in the "Supplement to Compendium of Materia Medica", the cream of the medicinal value of tea is almost "exaggerated" type of description: "tea extract can cure all diseases, such as Du Zhang catch cold with ginger divergence, sweating Jiyu; I broke throat forehead, heat pain, hold in mouth mouth with a fifth night Jiyu; by the summer is raw blood who apply research and establish more. " Shows that, in his view both orally tea extract, but also for external use.

We say that natural medicine has a function of disease control, which is the material basis of their active ingredients. It is these active ingredients, to promote human enhance immunity, regulating human physiological rhythms, disease prevention or rehabilitation of specific pharmacological function, which we have often referred to special applications. However, it also has a flaw, is that low levels. This is not just tea, almost all natural drugs, its content of natural active ingredients are very low. Such as taxol, CPT, one triple saponin Rh2 content in plants such as extreme of only a few or less. This is because the general structure of complex natural products, the structure can often contain a number of asymmetric centers, even to its use of chemical synthesis is extremely difficult. As contained in the tea EGCG (epigallocatechin table gallate Epigallocatechingallate, called EGCG), has significant anti-cancer effects, but there were very low and can not be modified by chemical synthesis or structure of production.

Tea extract is used in modern biotechnology tools, follow after the original tea fermentation mechanism, separate from the Pu'er tea of some dominant species, coupled with conscious and tea in the unique cellulase pectinase and so on Cream of the tea manufacturing raw materials required in the operating environment under the conditions of the higher secondary inoculation and fermentation, and in strictly controlled temperature and humidity, making tea in the true sense of raw materials into the microbial, enzymatic conversion stage; and then through the low temperature extraction (Note: not the conventional sense of the Chinese herb extracts), low-temperature drying was. Finished their tea extract was 15%. Make tea extract more features of natural medicines.

We are from the perspective of modern biomedical analysis, we found lot of tea cream containing the chemical composition of the human body medicinal mechanism. Such as tea cream containing the flavonoid compounds have significantly lower triglyceride (TG), cholesterol (CH) and low-density lipoprotein cholesterol (LDL-C) effect. At the same time, can increase high-density lipoprotein cholesterol (HDL-C) levels, to prevent the oxidation of unsaturated fatty acids, reduce serum cholesterol and cholesterol deposition in the intima on. Also, it can increase prostacyclin, thromboxane synthesis and play a less inhibited platelet aggregation, coagulation and promote fibrinolysis activity, prevention of thrombosis. According to the last two years found that tea extract containing such flavonoids can also relax vascular smooth muscle, dilate blood vessels, reducing peripheral vascular resistance, and thus play a role in lowering blood pressure. The prevention of atherosclerosis and cardiovascular disease in rats. Chinese tea brand network cyppw.com

Moreover, the tea extract containing theophylline renal blood flow by increasing the body and stimulate the small intestine play a diuretic hormone secretion of the role of sodium ions to speed up the body of alcohol, nicotine, morphine and other harmful substances excreted. No wonder the "Supplement to Compendium of Materia Medica," said: "Black tea extract, such as paint, sober up first." It should be noted that: cream tea is tea theophylline levels 2 times the green tea and other tea 3-4 times.

Deposit Tea Lotus

Yuan Mei, the most important tea water, cooking tea in his opinion, must first good water storage. Wuxi Huiquan of water is best, but he lived in Nanjing, can not always travel with water, how do? Next best thing, he prepared himself to do at home, store what water? Possession of God the gift of rain and snow, This is everyone has the ability to prepare. Snow with rain tea, tea and pre-storage period before, to his experience, "new water, spicy taste, Chen's water, water taste sweet."

With good water, and then got to have good tea. Yuan Mei old age naturally to Wuyi Mountain tea, next to Dragon, most of Wuyi tea to pay tribute, folk can get a little drunk the only Dragon. So every year around the Tomb Sweeping Festival, Dragon Yuan Mei, a number of the total buy. Easy stale tea, storage is a problem, Yuan Mei there Lotus, he proudly introduced in the text:

"Storage is the first tea bag with a bit of paper will be up around 42 per pack, and then stored in jars of lime. Jar to cover the above paper, and tightly wrapped to live, or tea flavor will overflow, the original tea color on a completely different taste. lime want to change once every ten days. Pengcha use raging fire when, with the mandrel cooking pot, to be boiling water for a brewed immediately, if the water boiling for a long time, the water becomes a taste, boiling water was not immediately bubbles, later on brewing, the tea water surface. a bubble will drink, nor can use the cup lid cover, a cover and also changed the taste of tea.

Herein secret, really hair's breadth. This is how I washed brewing. Shanxi Peizhong Cheng had said: Yesterday I had with the park, Yuan Mei ask me, he was well-brewing, I managed to only eat a cup of tea! I heard that remark my feelings, if you have a good sense of proportion, as I ways of doing this, everyone is able to brew a cup of tea, ah!

Express tea packaging to note

Express tea waterproof, moisture-proof to, but the most important thing is anti-taste, and smell the stuff of tea together, tea will absorb the odor, flavor change, and tea they will not be used. The main thing is not down to, it is best first to use plastic bags and then bottled, not only has anti-moisture pressure, and then came alive again in several layers of bubble paper, and now the delivery is not expensive, heavy on the weight is also not much money. There is the best tea to use to express the hard the soft outer packaging. Outside packaging is hard, can protect the tea, the general paper, cans, steel cans with aluminum foil or plastic film inside.



Technical requirements for packaging tea

Tea contains ascorbic acid, tannin tea, tea pigment, aromatic oil, protein, organic, fat, vitamins, pigments, pectin, enzymes and minerals and other ingredients. These components are susceptible to moisture, oxygen, temperature, light and smell of the occurrence of environmental deterioration. Therefore, the packaging of tea, it should weaken or prevent the above-mentioned factors, the specific requirements are as follows.

Oxidation

Packing too much can cause the oxygen content of certain components of tea oxidation deterioration, such as ascorbic acid is easily oxidized into oxygen, ascorbic acid, and further reaction with the amino acid combination of pigment occurs, so that deterioration of tea flavor. Therefore, the oxygen content in tea packaging must be effectively controlled at 1%. In packaging technology, packaging method can be used inflatable or vacuum packaging method to reduce the presence of oxygen. Vacuum packaging is the best tea in airtight into the soft film packaging bag, packaging bag to exclude air, causing a certain degree of vacuum, then sealed sealed packaging; inflatable packaging technology is in the discharge filled the air, while nitrogen and other inert gases, intended to protect the tea color, smell and taste has remained unchanged, maintaining its original quality.

Moistureproof

Tea is tea and biochemical changes in water medium, low moisture content will tea quality preservation. The water content of tea should not exceed 5% to 3% when long-term preservation is the best, or easy decomposition of ascorbic acid in tea, tea's color, aroma and taste will change, especially in the high temperature metamorphism speed up. Therefore, moisture resistant packaging can be a good choice, such as aluminum foil or aluminum vapor deposition film-based composite films for the packaging material moisture-proof packaging materials.

Gas barrier

The fragrance of tea can easily get lost, and vulnerable to outside influence odor, especially in complex film residual solvents, and electric iron treatment, sealing treatment will affect the decomposition smell out the flavor of tea to tea aroma are affected. Therefore, the packaging of tea must be avoided from the packaging to escape the smell and odor absorption from the outside world. Tea packaging materials must possess the necessary gas barrier properties.

Anti-high temperature

Change in temperature is an important factor in the quality of tea, the temperature difference of 10 ℃, the chemical reaction rate difference of 3 to 5 times. Tea will increase at a high temperature oxide containing material, resulting in more rapid decline in phenolic substances such as effective, quality deterioration accelerated. According to the implementation, tea storage temperature below 5 ℃ best. 10 ~ 15 ℃, the slow decline of tea color, color effect can be maintained is still good, when the temperature exceeds 25 ℃, the tea leaves will change color faster. Therefore, the tea is suitable for preservation at low temperatures.

Shading

Tea light can promote the chlorophyll and lipid oxidation of such substances, so tea E aldehyde, propionaldehyde and other smelly substances to increase and accelerate the aging of tea, so, in the packaging of tea, you must shade in order to prevent chlorophyll, lipids, etc. photocatalytic reaction occurs other components. In addition, the UV is also an important factor causing deterioration of tea. Shading can be used to solve such problems packaging

Tea storage

Tea storage purpose is to maintain the inherent color, flavor and shape of tea. To achieve this we must seek to fully dry, try to reduce the external temperature, humidity, avoid contacts with the smell of the items, but also to make tea from compression and impact, in order to maintain its original shape, character, Zhen Wei.

Home drinking tea can be placed on double-covered metal cans to save, in a dry place, not to items with a smell similar hybrid.

For long-term preservation, storage methods can take thermos, thermos into within about tea, sealed with wax and wrapped with tape. Can also be loaded with double-covered tin can, the best fitted foot, leaving no gaps. Bottles and cover the lid, use the tape covered mouth closed tight seam. Tin cans jacket with two layers of plastic, sealed bag, placed in the refrigerator freezer. This can be a long time to maintain the quality of tea.

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.

Storage of fresh tea technology

Storage of fresh tea technology

Tea in some of the elements of instability, in a physical, chemical reaction, the volatility, said the tea is changed. Poor storage conditions of tea can accelerate oxidation and mold their own tea.

Save to tin container tea bottles, porcelain altar, colored glass for the best. Second, iron is preferred to listen, wooden, bamboo boxes, bamboo boxes which should not be used in the dry north. Plastic bags, cartons most times. Save the tea container to dry, clean, no smell.

Sheng good tea, should put dry and ventilated place. Can not be placed in moist, high temperature, dirty, sun-dried place. The place can not have camphor, drugs, cosmetics, cigarettes, detergent and other items with strong odors. Also note, different types, different levels of tea can not be mixed with stored or lime can be used as dehumidifying agents

Low-temperature storage of Tea

Low-temperature storage of Tea

Tea storage environment will be maintained at 5 degrees C below that is to use cold storage or freezer preservation of tea, use the same method should be noted:

1. Storage period of six months or less who refrigeration temperature of 0 ~ 5 degrees C to maintain the most cost-effective; storage for more than half of those with frozen (-10 to -18 degrees C) better.

2. Tea dedicated refrigerated storage (freezer) library is best, as were other foods must be refrigerated (frozen), the tea should be properly packed, fully enclosed to prevent odor absorption.

3. Chilled (frozen) database of good air circulation to achieve the cooling effect.

4. A sketch maps to buy tea, should be thoroughly packet (LP)-packing, in the place cold (frozen) library, remove the need for each brew volume, not of the same packet tea repeatedly frozen, thawed.

5. From the cold (frozen) bank out of tea, the tea should be allowed inside the boxes of tea and room temperature, the temperature rose to close in order to remove the tea, or a sudden I open the boxes of tea, tea is easy to increase gas condensate water content, so that The tea is not Paowan accelerated deterioration.

Tea storage method

Average household purchase of tea and more tea for the canned or in bulk, because not a Paowan after buying back, so storage problems will be encountered, the following recommendations of several families of tea used for storage, as follows:

Plastic bags, aluminum foil bag storage method
Best to choose a seal and plastic bags used for the loading of food, materials after the 11 o'clock, high density the better, do not have taste or reconstructed with plastic bags. After the tea bags were loaded air should be squeezed out, such as the reverse put on a second plastic bag can be used preferably in a transparent plastic bag not after exposure to the sun tea. With aluminum foil and plastic bags similar to tea theory. In addition, the sub-bought tea bags, sealed unit in the refrigerator, and then brewed in batches to reduce the tea leaves in contact with air after opening the opportunity to delay the production of quality deterioration.

Metal cans for storage method
Optional tin, stainless steel tanks or texture of dense tin cans, if it is to buy a new jar, or other items left off the original taste of storage jar, can first put the tea powder with a little tank, close the lid, around the upper and lower After shaking down the tank wall to expel the abandoned, in order to remove the odor. The market has sold two stainless steel lid tea, simple and practical, can tie in to clean up the smell of plastic bags of tea, then into the tank lid, cover mouth with adhesive tape stick better. With tea cans should be placed in the shade, not direct sunlight, smell, and wet with heat sources, so it is not easy rusty tin can, tea can slow down aging, the speed of deterioration. The other tin cans of dense material, on the moisture, oxidation, light resistance, anti-odor with very good results.

Tea storage method

Average household purchase of tea and more tea for the canned or in bulk, because not a Paowan after buying back, so storage problems will be encountered, the following recommendations of several families of tea used for storage, as follows:

Plastic bags, aluminum foil bag storage method
Best to choose a seal and plastic bags used for the loading of food, materials after the 11 o'clock, high density the better, do not have taste or reconstructed with plastic bags. After the tea bags were loaded air should be squeezed out, such as the reverse put on a second plastic bag can be used preferably in a transparent plastic bag not after exposure to the sun tea. With aluminum foil and plastic bags similar to tea theory. In addition, the sub-bought tea bags, sealed unit in the refrigerator, and then brewed in batches to reduce the tea leaves in contact with air after opening the opportunity to delay the production of quality deterioration.

Metal cans for storage method
Optional tin, stainless steel tanks or texture of dense tin cans, if it is to buy a new jar, or other items left off the original taste of storage jar, can first put the tea powder with a little tank, close the lid, around the upper and lower After shaking down the tank wall to expel the abandoned, in order to remove the odor. The market has sold two stainless steel lid tea, simple and practical, can tie in to clean up the smell of plastic bags of tea, then into the tank lid, cover mouth with adhesive tape stick better. With tea cans should be placed in the shade, not direct sunlight, smell, and wet with heat sources, so it is not easy rusty tin can, tea can slow down aging, the speed of deterioration. The other tin cans of dense material, on the moisture, oxidation, light resistance, anti-odor with very good results.

Storage of fresh tea technology

Tea in some of the elements of instability, in a physical, chemical reaction, the volatility, said the tea is changed. Poor storage conditions of tea can accelerate oxidation and mold their own tea.

Save to tin container tea bottles, porcelain altar, colored glass for the best. Second, iron is preferred to listen, wooden, bamboo boxes, bamboo boxes which should not be used in the dry north. Plastic bags, cartons most times. Save the tea container to dry, clean, no smell.

Sheng good tea, should put dry and ventilated place. Can not be placed in moist, high temperature, dirty, sun-dried place. The place can not have camphor, drugs, cosmetics, cigarettes, detergent and other items with strong odors. Also note, different types, different levels of tea can not be mixed with stored or lime can be used as dehumidifying agents.

Storage of fresh tea technology

Tea in some of the elements of instability, in a physical, chemical reaction, the volatility, said the tea is changed. Poor storage conditions of tea can accelerate oxidation and mold their own tea.

Save to tin container tea bottles, porcelain altar, colored glass for the best. Second, iron is preferred to listen, wooden, bamboo boxes, bamboo boxes which should not be used in the dry north. Plastic bags, cartons most times. Save the tea container to dry, clean, no smell.

Sheng good tea, should put dry and ventilated place. Can not be placed in moist, high temperature, dirty, sun-dried place. The place can not have camphor, drugs, cosmetics, cigarettes, detergent and other items with strong odors. Also note, different types, different levels of tea can not be mixed with stored or lime can be used as dehumidifying agents.

Teach you how to better save Tieguanyin

Generally speaking, we buy Tieguanyin bubble tea is basically a 7 grams per package, this packaging method using vacuum packing, if this is the packaging, along with foreign cans, if you are near (20 days) will finish, usually only put in the shade, from light, if you want to save the best and the longest time, I suggest 5 degrees below zero in the frozen box fresh, so up to best results.

However, this tea as a beverage, even if it has dried compression packing, has also not meant to be permanent preservation, if drink a fresh taste, it is recommended to buy the best home, this tea has been on the ice box 5 degrees below zero in keeping up not to over one more year to finish within half a year is better!

Iron Goddess of Mercy for the preservation of, the general require low temperature and vacuum sealed, so that in a short period of time can assure Tieguanyin color, the smell, but the actual preservation of why tea often save time not long, but not the color, flavor and Start brewing the tea, for the following reasons: the extent of tea fermentation of dry tea production techniques currently used in the direction of change towards light fermentation, this intermediate sense of German tea is typical representative of fermentation in the light, easy to reflect the high tea orchid incense, tea is also more beautiful (showing the standard green bean soup), but let the aroma of dry tea leaves reflect, in general, will not over dry tea, tea with some water, so save some tea in the late Note that the low temperature and sealing of tea to reduce the role of water in the tea. If you have more dry tea drying, to start feeling very dry and very crisp, this tea on the relatively low temperature requirements.

Tea fermentation degree of control experienced control of tea in tea fermentation will take full account of market liquidity and the preservation of the issue, so will tea degree of control through the fermentation to maintain the delicious tea, popular talk we all know that the curve peaks and valleys, then tea time soon if the fermentation time close to peak under control, then the tea production were adopted after the passage of time after fermentation, this tea can be kept longer, if the tea has begun Let it ferment to the peak, it is necessary in the process of preservation attention fermented tea inhibited the formation of conditions - namely, control of temperature and air contact, if the tea has been over the peak point of fermentation, tea tougher nut to crack into the superior realm!

Do not use tea bags bamboo bamboo packaging storage available

Most easily absorb the tea smell in the air, but generally limited domestic storage conditions, can not get the smell of soiled with oil, tobacco and alcohol taste, it is gratifying pieces of matter. So, how can it avoid the complex taste and odor?

First, to strive to save the environment clean without complex flavor, preferably every morning windows open for ventilation, so that home odor dissipated as soon as possible.


Second, with bamboo bamboo packaging. The traditional bamboo bamboo flavor in packaged filter to ensure that the effect of pure tea. If you have to switch to open the packaging of tea bags to pack up and compact, weather and humidity changes, prone to mildew and odor, destroy the flavor of tea.

Tea Save

Generally speaking, we buy tea, Tie Guan Yin is basically 7 grams per pack packaging, this packaging vacuum packaging method used, if such a packaging, together with external tank package, if you recently (20 days) will finish, usually only put in the shade, from light, if you want to save the best and the longest time, I suggest 5 degrees below zero in the frozen box fresh, so up to best results.

However, this tea as a beverage, even if it has dried compression packing, has also not meant to be permanent preservation, if drink a fresh taste, it is recommended to buy the best home, this tea has been on the ice box 5 degrees below zero in keeping up not to over one more year to finish within half a year is better!

Iron Goddess of Mercy for the preservation of, the general require low temperature and vacuum sealed, so that in a short period of time can assure Tieguanyin color, the smell, but the actual preservation of why tea often save time not long, but not the color, flavor and Start brewing the tea, for the following reasons: the extent of tea fermentation of dry tea production techniques currently used in the direction of change towards light fermentation, this intermediate sense of German tea is typical representative of fermentation in the light, easy to reflect the high tea orchid incense, tea is also more beautiful (showing the standard green bean soup), but let the aroma of dry tea leaves reflect, in general, will not over dry tea, tea with some water, so save some tea in the late Note that the low temperature and sealing of tea to reduce the role of water in the tea. If you have more dry tea drying, to start feeling very dry and very crisp, this tea on the relatively low temperature requirements.

Tea fermentation degree of control experienced control of tea in tea fermentation will take full account of market liquidity and the preservation of the issue, so will tea degree of control through the fermentation to maintain the delicious tea, popular talk we all know that the curve peaks and valleys, then tea time soon if the fermentation time close to peak under control, then the tea production were adopted after the passage of time after fermentation, this tea can be kept longer, if the tea has begun Let it ferment to the peak, it is necessary in the process of preservation attention fermented tea inhibited the formation of conditions - namely, control of temperature and air contact, if the tea has been over the peak point of fermentation, tea tougher nut to crack into the superior realm!

Longjing tea storage of essentials

Longjing tea of high economic value, production, sales and consumption in all sectors will have a quality deterioration, should be different in various segments of the storage of fresh ways. But no matter what fresh approach, with particular attention to the following:

First, Longjing tea as water content is lower, not higher than 6%, required Longjing tea production enterprises to strictly control the moisture content of finished tea.

Second, the storage environment, lower relative humidity, control 60% or less better.

Third, is strictly prohibited contact with tea and smell. Smell of infection, because tea contains compounds and polymer vinyl posts citrate, which can quickly absorb the smell of other substances to change or cover up the smell of tea already. Such as the tea and camphor, spices, drugs together, or the smell of tea on the darker is the new wood, new lacquer ware, the infection will be in a few hours later the smell of these things, and if they drink at worst to unpleasant, heavy, you can not drink.

Fourth, avoid direct sunlight. Influence of light on the tea quality, especially in the tea placed in strong light for too long, it is easy to destroy chlorophyll, making tea, dark yellow color, quality deterioration; the same time, such as exposure to sunlight, the sun will produce taste difficult to drink.

Fifth, to prevent the extrusion of tea. Avoid extrusion broken, damaged tea and beautiful shape.

Sixth place in batches. Household consumption generally buy a small size package of tea, put in batches to minimize the normal consumption of the process due to environmental conditions and quality deterioration occur. Chinese tea brand network cyppw.com

Longjing tea consumers, the consumption process is generally longer, in order to ensure drinking quality, needs a simple and reliable storage methods. If well-stored, keep dry in the Longjing tea store one year remain green color, fragrant, diethylene glycol quality.

Longjing tea leaf storage elements of the environmental control

Longjing tea is one of China's famous historical tea, its unique style truly a color, flavor and quality. Especially in recent years, Longjing tea generally accepted by the market, production and sales volume increased year by year, becoming the largest production and sales of green teas. However, Longjing tea in the storage and transportation process, such as improperly stored will directly affect the quality of drinking lead to economic value and the value decreased, so producers and consumers have attached great importance Storage Longjing tea. Longjing tea production of fine processing complex, high economic value, but this corresponds to the storage and packaging is rather backward, and Japan, Chinese Taiwan and China tea packaging compared to other food packaging, Longjing tea is relatively simple packaging, preservation effect difference. Longjing tea from the market, storage and packaging perspective, most small package with cans, paper cans, or general plastic compound bag, packaging, barrier properties of difference. Longjing tea while high-volume warehousing and storage of household consumption in the process and there are also some problems. Therefore, this article on the Longjing tea quality changes during storage mechanism and the preservation methods on different occasions to make a brief introduction.

Daquan Kudingcha Storage

In Hainan, Hainan specialties Kudingcha purchase is said to bubble Kudingcha a day for 2 months, your blood pressure and blood lipid levels will be significantly improved, while 60 tea weight is 15 grams, worth about 5 element. As such, you absolutely buy right. But the buy back, how to save, the following five methods to introduce you to:

Refrigerator storage method - the new tea packed in vacuum-packed bag and then into the refrigerator refrigerator. Spring into the winter out, tea color, smell and taste basically the same, like a new tea.

Thermos storage method - the thermos walls of water, wipe dry, conditions can also buy a new thermos, if the family has used for years and dry thermal insulation of thermos bottle can also use it up, the key to keep the bottle dry, and then tea poured, the bottle tightly closed can.

W Tan storage method - using dry, no smell, no cracking tile altar, the tea leaves wrapped in brown paper, placed on the altar, the altar placed in the tile bag of lime, the altar with a cotton cover group, every 1-2 months for a lime can be.

Plastic storage method - take two non-toxic tasteless porous plastic food bag, will dry with a soft white tea wrapped and then packed inside one of them, and gently squeeze to discharge the air, then valuables Shengzha tight pocket, and then another plastic bag set in the first one against, the same out of the air fastened into the dry, tasteless, can be enclosed within a wooden box.

Metal box for storage method - select a few metal box, if the home has been idle equipment and better food in metal box. Buy new tea with a dry cloth after wiping the box clean, and then packed into the metal box of new tea, you can seal the lid.

How to raise Tibetan teapot?

Teapot with its artistry, practicality and appreciation potential, deeply favored by the Friends of Tibet, many Tibetan friends only knew the early entry watch, do not know how to keep pot. When a pot to burn out, because Fetus anger weight, embellished with pine between the porous structure, Guer brittle, vulnerable to the impact of thermal expansion and contraction, and only through nursed back to health, to change its weaknesses, to become a really good pot. So, how does possession keep Teapot?

Now more people drink tea together, some for tea teapot collection began. I own more than 20 years on the possession of knowledge to support a small teapot, divisions and Tibetan friends to share.

First, select the teapot collection, be sure to select fine shape, fine texture of good pot. A look at the color, whether Zhu, purple, brown, yellow, firing the level of attainment to be just right. Second, we must view pot-shaped, well embellished to form pleasing to the eye, profile Zhou Zheng, flowing lines, the proportion of co-ordination. Third, police technology, work to elaborate detailed, pot, clear surface, metrical strict perfection to be found, and the selection of the pot to be intact.

Pension pot, mainly by tea to support, generally use green tea, but tea is better, the more we use the finest boutique Teapot Tea to raise more. Tea is better than water, preferably spring or mineral water. Tea also pay attention to, first open irrigated wall to thermos bottle body, and then tea. When not in use pot to put dry place, residues in a pot of tea to stay overnight. Wash pot, do not wash the jar of tea scale, in order to achieve the maintenance pot of Reiki. In general, a new pot support can be 2 to 3 months, and then wash pot to dry can be placed into the collection box.