Tea quality factors change

Internal factors: water content of tea itself.

External factors: light, temperature, oxygen, odor.

(A) Temperature
The higher the temperature the more easily change the color of tea brown appearance, cryopreservation (freezing) can effectively reduce tea Browning and aging.

(B) water
Water content in tea more than 5% of the quality of tea will speed up the deterioration and to promote oxidation enzyme residues in tea to make tea color deterioration.

(C) oxygen
Deterioration caused by tea oxidation of various substances are concerned with the presence of oxygen.

(D) light
Light irradiation on the tea will have a negative argument sound, light will speed up the tea for a variety of chemical reactions, chlorophyll bleaching by light exposure easily.