From ancient times to the present, people have attached great importance to the storage of tea, the Ming Dynasty Wang Xiang Jin in the “Fang spectrum” has written: “tea flavor Qing, and the nature of the easy to move, hide the law like warm and dry and evil cold and wet, like cool and evil steam and rich, like clear and unique and jealous of the aroma and odor.” This passage is written about the important characteristics of tea, called “sex easy to move”, the so-called sex easy to move refers to the quality of tea is very easy to change because of external conditions.Tea Collection

This is related to the adsorption of tea leaves. Because the sponge organization of tea is quite developed, high water content of fresh leaves, dried tea porosity is very high, loose texture and dispersion, these voids throughout the tea, but also with the outside world connected to the outside world density than it is much smaller than the gas has a very large adsorption, adsorption of aroma, a variety of odors and water molecules in the air.Tea Collection

In the case of adult tea itself water content up to standard, environmental factors on the impact of tea storage is mainly reflected in the following aspects: temperature, humidity, odor, oxygen content and light.Tea Collection

Temperature: Generally speaking, the storage temperature of tea should be controlled between 10℃ – 25℃. For green tea, yellow tea and other less fermented tea, the temperature needs to be controlled between 0℃ – 5℃; black tea, oolong tea, white tea and other more fermented tea, the temperature and humidity range can be appropriately relaxed, but should not exceed 25℃.Tea Collection

For every 10℃ rise in temperature, the browning rate of tea leaves will increase by 3 – 5 times. In a high temperature environment, the volatile aroma components in tea will evaporate rapidly, resulting in weakened tea aroma. At the same time, the oxidation of tea polyphenols and other substances is accelerated, which will produce some undesirable odors, such as black tea may appear sour and rancid taste. Moreover, high temperature will also accelerate the decomposition of amino acids, sugars, vitamins and other flavor components in tea, so that the freshness of the tea broth taste weakened, and the bitterness and astringency of the relative increase.Tea Collection

Low temperature can effectively inhibit the enzyme activity and chemical reaction speed in tea, slowing down the oxidation and browning process of tea. Under the low temperature of 0 – 5℃, the aroma, color and taste of tea leaves can maintain their original quality for a longer period of time. However, if the temperature is too low, such as below -10℃, although it can inhibit browning, it may lead to moisture absorption and deterioration of tea leaves, and even produce mold.Tea Collection

Humidity: The relative humidity of tea storage should be controlled between 50% – 70%. For green tea, yellow tea and other less fermented tea, the humidity should be controlled below 50%; black tea, oolong tea, white tea and other more fermented tea, the humidity can be appropriately relaxed, but should not exceed 70%.Tea Collection

If the humidity is too high, the tea leaves will easily absorb moisture, resulting in higher water content of the tea leaves. When the water content of tea leaves reaches 5% or more, deterioration is obvious. Humid environment is easy to make tea moldy and deteriorate, affecting the quality of tea. For example, Pu-erh tea is easy to get damp and moldy in an environment with too much humidity.Tea Collection

If the humidity is too low, the tea leaves will lose too much water, resulting in drying out and losing the original aroma and flavor. For tea that requires a certain level of humidity to maintain its quality, such as black tea, too low humidity will affect the fermentation process afterwards.Tea Collection

Odor: Ming Dynasty Luo GANGRANG written by the “tea solution” has said: “the vials should not be more green Ruo, Ruo gas, can also take the tea incense… Easy to dye, no matter fishy and foul and gas things, not with the near, that is, the famous incense should not be mixed.”Tea Collection