Humidity

Having quality tea requires proper storage to ensure the best color, aroma, and taste when consumed. Different types of teas, such as dark teas and Pu'er teas, can maximize their collection value when stored under the right conditions. So, to enjoy good tea, you also need to store it properly.Storing tea at home, are you doing it right? The main factors causing tea degradation include: One, light; Two, temperature; Three, moisture content of the tea; Four, air humidity; Five, oxygen; Six, microorganisms; Seven, odor contamination; The degradation caused by microorganisms is influenced by factors such as temperature, moisture, and oxygen, while odor contamination is related to the storage environment. The key to storing tea is to protect it from pressure, dampness, seal it, shield it from light, and prevent it from absorbing odors. Different types of teas require different storage methods based on their aging process and nature. White Tea White tea is the most original and simplest processed type of tea. White tea is durable in storage and its preservation is relatively environmentally friendly, not requiring low-temperature preservation; instead, it just needs to be kept away from odors at room temperature. Moreover, it has a certain potential for transformation…

In fact, many people love tea, and Kunming is a relatively ideal region for storing tea. It's generally good for storing Pu'er tea, but storing Pu'er tea requires consideration from multiple aspects. Therefore, we will introduce the correct method of storing Pu'er tea in Kunming (also known as the Kunming warehouse). Kunming Warehouse (Photographed by National Tea Center) When storing Pu'er tea, people should first pay attention to keeping it away from items with strong odors, and secondly, avoid direct sunlight. However, what many do not realize is that the temperature and humidity of the storage space are also very important. According to one tea enthusiast, the room where they store their tea is on the second floor of a four-story duplex, with hardwood floors. The morning sun can slant into the room but does not directly shine on the tea, and after 10 am, the room no longer receives sunlight. According to statistics, in the area where the tea is piled, the average temperature/humidity during the rainy season (early May to early October) is: 28.5°C/72%, with the highest temperature/humidity being: 32°C/78%; during the dry season (late October to late April), the average temperature/humidity is: 20°C/48%, with the lowest temperature/humidity…

The storage conditions for white tea should be well-ventilated, avoiding direct sunlight, and kept in a dry area without any strong odors. By well-ventilated, we mean the storage area should have doors and windows and not be completely sealed off, like a basement. The standard method for storing tea involves a three-layer sealing technique. First, use a food-grade plastic bag, squeeze out as much air as possible, and tie it tightly.Secondly, use an aluminum foil bag and also tie it securely. The purpose of this layer is to block out light. Finally, place the bags inside a cardboard box and close it. For exceptionally long-term storage, you can add another shipping box and seal the corners with clear tape. How to Store Fuding White Tea? Storing Fuding White Tea is relatively simple; unopened packages can be stored in cardboard boxes or large clay jars. However, if you are dealing with single cakes, especially those that have been opened, they should be sealed in food-grade bags and then placed in airtight containers such as tea cans. The fungi involved in the post-fermentation process of Fuding White Tea require an anaerobic environment to thrive. If the tea is exposed to frequent ventilation,…

More than five thousand years ago, from the account of Shen Nong encountering seventy-two toxins in a day and finding relief in tea, to Lu Yu defining tea as “the fine tree of the south” in his work, The Classic of Tea, people's lives have been closely intertwined with tea. However, since tea is consumed and utilized, one cannot avoid the question of how to preserve it. We know that preserving tea requires avoiding high temperatures, strange odors, humidity, and oxygen. For modern people, even with advanced technology, preserving some teas that are prone to spoilage demands great care. Improper preservation can lead to the tea at home becoming spoiled, wasting an entire tin of tea, which can be heart-wrenching. Unlike us, ancients did not have refrigerators or desiccants for preservation. So, under adverse and tool-scarce conditions, how did they preserve tea? After reading this, you will undoubtedly marvel at their ingenuity. 1. Tang Dynasty People Used Ceramic Ware and Silk Cloth to Store Tea The Records of the Censorate by Han Wan of the Tang Dynasty states, “Store it in ceramic ware to prevent heat and moisture.” This indicates that during the Tang Dynasty, tea was stored in ceramics,…

Pu'er tea: How should it be stored for the best results? For tea intended for consumption in the short term, it is recommended to store it in a sealed aluminum bag. Open when breaking up the tea, and return it to the sealed bag after taking out what you need. In addition to sealed aluminum bags, you can also choose airtight glazed porcelain jars, tightly sealed tin cans, purple clay pots, etc., as long as the seal is secure, it will prevent excessive oxidation. Some people have the habit of storing broken tea leaves in a purple clay pot, but this might actually lead to excessive oxidation, diminishing the taste of the tea. This is because the tea in a purple clay pot comes into contact with oxygen, which can eliminate substances that cause off-flavors, bitterness, and sourness. However, if left for too long, it can lead to a dispersed texture and significant degradation of active compounds. Therefore, it is not recommended to store Pu'er tea in a purple clay pot for long-term preservation. How should Pu'er tea be stored long-term? First, store it in a sealed container in a clean, dark, and humidity-controlled environment. Second, compressed tea is preferred,…

How to buy tea has always been a challenge for ordinary tea enthusiasts. It’s easy to be misled by merchants and fall into traps. Here are some common pitfalls—see if you’ve fallen for any of them. 01. Misconception One: Blind Faith in High-altitude Tea In the tea world, there is a saying, “High mountains produce fine teas,” which means that high-altitude teas have strong aromas and good taste quality. Why do “high mountains produce fine teas”? This is because the fresh and refreshing flavor comes from amino acids, whose content is inversely proportional to temperature and sunlight. Generally, the temperature is lower at higher altitudes; for every 100 meters increase in altitude, the temperature drops by 0.6°C, resulting in a 6°C difference at 1000 meters. High mountains often have fog, and when sunlight hits the fog layer, most of it is reflected back, with only scattered light reaching the tea leaves. With less light and lower temperatures, the fresh and refreshing flavor is higher. However, “high mountains produce fine teas” is not an absolute rule. If the altitude is too high and the temperature is too low, the tea may not grow well. After passing through the fog layer, ultraviolet…

After the summer solstice, the weather becomes increasingly hot, and in the southern regions with persistent heavy rainfall, humidity is high, making it feel particularly muggy. Many people believe that when the weather gets hotter, they should drink more cold beverages to cool down, and they can’t help but consume more iced drinks and chilled foods. However, during the scorching summer months, drinking cold beverages for cooling down is only a temporary solution and excessive consumption of cold items may actually be detrimental to health. On the contrary, the hotter the weather, the more appropriate it is to drink something warm. The Hotter the Weather, the More Refreshing Hot Tea Is In hot weather, the body temperature is elevated, and drinking cold or icy water suddenly is like pouring water on a fire; it can achieve the purpose of “extinguishing the flames and lowering the temperature” in the short term, but the fire is likely to die out quickly. Lutong’s "Poem of Seven Bowls of Tea" states: One bowl moistens throat and lips. Two bowls dispel loneliness and melancholy. Three bowls clear the mind, with five thousand scrolls of text swirling within. Four bowls induce a light sweat, dissipating all…

I. The Impact of Altitude on Aroma When tea trees grow in different environments, it leads to noticeable differences in their aroma characteristics. The influence of altitude is primarily the result of comprehensive climatic conditions. In high-altitude tea gardens, tea trees grow in misty conditions with high air humidity, shorter and weaker sunlight exposure, more blue and violet light, and greater day-to-night temperature variations. This environment promotes the formation of more proteins, amino acids, and aromatic oils, while reducing sugars and polyphenols, resulting in softer leaves with better tenderness. Teas produced from these leaves have a higher aroma and superior quality. On the same soil, under high-altitude conditions, tea trees form more high-boiling-point aroma substances, which are components that provide a strong and lasting fragrance. Under low-altitude conditions, tea trees form larger quantities of low-boiling-point aroma components, and both the content and variety of high-boiling-point components are inferior to those at higher altitudes. Areas with higher altitudes and lower temperatures lead to slower growth of tea trees, which is one of the reasons for the development of their unique aroma—a phenomenon commonly known as "high mountains produce fine teas." Many famous teas with unique aromas come from high-altitude environments, such…

Recent days have seen continuous rainfall in the south, and it is said that the southern China region will continue to experience rainy weather for the next week. With this damp climate, Liubao tea storage is facing a significant challenge. A tea enthusiast messaged me on WeChat asking: If the storage conditions are usually on the drier side leading to slower tea transformation, would it be better now to let some humid air into the storage area since the weather is more humid? This viewpoint is absolutely incorrect!!! The aging of Liubao tea primarily depends on the long-term action of microorganisms. While maintaining a certain level of humidity can help the growth of microorganisms, increasing humidity in a short period of time does not immediately lead to favorable transformations in the tea. On the contrary, it may cause the tea to spoil or develop mold. Therefore, I suggest during rainy weather, try to keep doors and windows closed as much as possible to maintain a sealed environment in the storage area. If you notice the humidity remains consistently high (e.g., over 80%), then consider using an air conditioner or dehumidifier to reduce the moisture. How do you know the specific…

Fuding, as a primary production area for white tea in China, boasts unique geographical climatic conditions and superior natural ecological environments. In 2021, the tea gardens in Fuding had an area of approximately 20,300 hectares available for picking, with a total tea production of 34,000 tons, including 26,500 tons of white tea; the comprehensive total value of the tea industry was 13.726 billion yuan, representing a year-on-year increase of 14.8%. The initial processing forms the foundation for the quality of white tea, and improvements in product quality help to strengthen the market competitiveness of Fuding white tea. The article traces the development of Fuding white tea, summarizes the main equipment and supporting technologies used in the processing of white tea during practical applications, and provides references for the initial processing production of Fuding white tea. It aims to promote the improvement of processing equipment and technologies, enhancing the cleanliness, standardization, and intelligence levels of production for Fuding white tea. 01 The Development of Fuding White Tea "Tea buds processed by fire are inferior, while those sun-dried are superior." Records about the method of making white tea date back to the Ming Dynasty. According to Zhang Tangheng's "Chinese Tea Processing," "In…

Building a Pu'er tea home storage room has always been a challenging issue for many novice tea enthusiasts. Clean, shaded from light, moisture-proof, and odor-free, it needs to ensure breathability while preventing excessive oxidation. Different solutions are required for long-term and short-term storage, and choosing and using the right tea storage containers can be difficult... Today, this article by Lu Li aims to solve various problems related to storing tea at home for novice tea enthusiasts. Long-Term Storage The first principle of building a Pu'er tea home storage room is to store the tea in a clean, shaded from light, moisture-proof, and stable environment while regularly monitoring and adjusting the temperature and humidity of the room. Temperature: The temperature for storing Pu'er tea should generally be around 18-32°C; temperatures too high or too low are detrimental to the aging process. Avoid direct exposure to air conditioning, quartz lamps, and sunlight. Humidity: Relative humidity should be kept around 55%-75%; too high or too low a humidity level is also not conducive to the transformation of Pu'er tea. A hygrometer can be purchased to accurately monitor changes in humidity within the room. Tea enthusiasts in the north need to pay particular attention…

Generally, the shelf life of green tea at room temperature is around one year. However, factors that mainly affect the quality of tea include temperature, light, and humidity. If stored properly, green tea can maintain its quality for a long time. However, if stored improperly, leading to excess moisture, it may expire in as little as two months. Once opened, green tea should be transferred to an airtight container for storage. How to Tell If Green Tea Has Gone Bad 1. Scent Stale green tea will have off odors such as musty, sun-dried, or moldy smells. Take a deep sniff of the dry leaves or the aroma of the brewed tea; if there are noticeable off odors, it's best to find fresh tea. 2. Appearance of Dry Leaves If the color of the tea leaves is dark yellow and not crisp, it has likely gone bad. If you can only crush the dry leaves into small pieces with your fingers and the twigs do not break easily, this indicates the tea has spoiled. Unspoiled green tea typically contains about 7% water content and can be ground into powder. 3. Infusion Evaluation The infusion of stale green tea will be brownish…

Dark tea storage typically involves keeping the tea in a specific building, area, or container where, under certain temperature and humidity conditions, microbial, enzymatic, and oxidation processes cause changes to its internal components. This is a critical step in developing the distinctive qualities of dark tea. This article summarizes the role of storage in enhancing the quality of dark tea, factors affecting storage, and storage models for dark tea. Using Liubao tea as an example, it analyzes the importance of professional storage and aging technology in the production and processing of Liubao tea, and looks forward to future research directions for professional storage technology for Liubao tea. I. The Role of Storage in Enhancing Dark Tea Quality Some freshly made dark teas have poor palatability, but after a period of storage and aging, their harshness diminishes, improving palatability. The taste becomes smoother with increased salivation and a stronger aftertaste. The tea's color becomes brighter and deeper, increasing consumer acceptance. Additionally, volatile compounds produced during fermentation are retained or transformed during storage and aging, enriching the aroma profile. II. Factors Affecting Dark Tea Storage and Aging For dark tea, a favorable storage environment not only reduces the time needed for aging…

Wet-warehouse Pu'er tea has a darker and deeper liquor color, not clear or bright, unless the degree of wet storage is very light, it's an aged tea, or it has been out of the wet warehouse for many years, in which case it may appear clear and glossy. The liquor is smooth and sweet, with a full mouthfeel; properly stored tea often surpasses dry-stored tea. However, the biggest drawback is that no matter how long it is removed from the wet warehouse, it will always have a warehouse flavor. A few key points for identifying wet-warehouse tea can be made through comprehensive judgment based on appearance, liquor color, mouthfeel, and infused leaves. Characteristics of dampened tea: One: Basically, there will be white bloom; severe cases show yellow spots, green mold, or black fuzz. For those stored with less humidity, the tea surface still appears glossy. Two: The tea leaves are indistinct, lacking luster. Three: The center of the tea cake is hard while the edges crumble. Four: There is often evidence of tea bugs, white, stringy residue, and droppings. Five: The outer wrapping paper and inner flyers easily have tea stains. Six: The liquor color is dark, leaning towards black,…

The simplest and best method to store tea cakes is by using the original packaging, keeping the tea in an unopened state within a room that is well-ventilated and breathable. No additional handling is required; just maintain the tea cake’s original packaging, taking advantage of the bamboo leaves’ breathability for aging. Methods for Storing Tea Cakes at Home To store tea cakes, place them in a dry, wind-sheltered environment, which allows them to be preserved for an extended period. During storage, ensure regular ventilation to maintain appropriate air humidity. This process enables the tea to undergo proper maturation, producing more beneficial substances for the human body. It also enhances the aroma and flavor, making it richer and more mellow. Another method for long-term storage involves using quicklime, especially suitable for small quantities stored at home. Prepare a dry box lined with quicklime, then place the tea cakes (still in their original packaging) directly on the quicklime. Layer another batch of quicklime above the tea cakes, and repeat this pattern until the box is full. Seal the box and place it in a cool, well-ventilated area. Replace the quicklime every two months to extend the tea cakes’ shelf life. Charcoal can…

For a small collection of tea at home, typically just a few pieces or cakes, there's no concept of rotating the storage. However, if you have a dedicated room with a larger quantity of stored tea, especially if it is near walls, windows, or on the ground, rotation is recommended to prevent mold. Is it necessary to rotate the storage of tea at home? When storing Pu'er tea, the outermost layer tends to be more humid compared to the middle layers or those parts that don't come into contact with air, which are less affected by moisture. As a result, different levels of humidity develop across the bottom, top, and edges of the entire stack or bundle of tea. To ensure consistent aging quality, rotation is necessary. Generally speaking, the storage can be rotated every four months to half a year. Only by properly rotating the tea can we avoid over-humidity and inadequate aging. Additionally, tea that has been rotated will maintain a certain level of consistency in taste. When rotating, first reduce the humidity or wait for cooler weather in autumn before proceeding. Otherwise, if moisture invades the tea cakes and they are sealed again, the risk of mold…

During the hot, rainy summer months, humidity increases, and tea leaves that require dry storage can easily become damp and moldy if not properly preserved. The aroma and taste of damp tea leaves are significantly diminished when brewed. If tea is not stored correctly, it can lose its fragrance or even become moldy. Exposing damp tea to direct sunlight, which contains ultraviolet rays, can damage various components in the tea, affecting its appearance, color, aroma, and flavor. So, how should you deal with damp tea? How to Handle Damp Tea Leaves 1. Sun Drying On a sunny day, spread out the tea leaves under the sun and turn them frequently. This method takes longer than others, but it imparts a distinctive “sunny” flavor. Consider whether you can accept this flavor before proceeding. Note that while this method of sun-drying does not contradict the need for tea to be stored away from light, it involves short-term exposure to sunlight to reduce moisture content and remove humidity, not continuous exposure. 2. Microwave Oven Drying Place small quantities of tea into the microwave oven and repeat as necessary. Do not overdo the time to avoid burning and creating an unpleasant odor. Ensure the…

It’s well known that some teas improve with age, such as Pu'er, where the older the tea, the higher its value and quality. However, it's important to note that not all teas follow this rule. There are numerous types of tea, including popular ones like black tea, green tea, dark tea, and white tea. If we were to identify the most widely consumed type, green tea would undoubtedly take the top spot. Many new and experienced tea enthusiasts believe that tea gets better with age, so they just put it aside without a second thought, often ignoring the expiration date on the packaging. Some teas do improve over time due to unique processing methods. But for green tea, which has a simpler production process, can it still be consumed after being stored for several years? Tea Expiration Dates Generally, the shelf life of green tea is around 18 months. However, different types of tea have varying shelf lives. The production process for green tea is relatively simple, with immediate processing after harvesting to prevent fermentation from affecting the taste. After processing, to maintain the quality of green tea, it must be sealed, protected from light, kept dry, and stored in…

For Pu'er tea, a "wet warehouse" does indeed have an accelerating effect on aging. The "aging" process of Pu'er tea is essentially an "oxidation" process. During storage, oxidation in Pu'er tea can be categorized into three types: autoxidation, polyphenol oxidation, and enzymatic oxidation under the influence of microorganisms. Does the Use of a "Wet Warehouse" Accelerate the Aging of Pu'er Tea? Too humid an environment can cause rapid changes in Pu'er tea, often leading to "moldiness," rendering the tea undrinkable; additionally, microorganisms brought in by external moisture may cause undesirable microbial activity, resulting in poor quality changes. Too dry an environment will slow down the aging of Pu'er tea and make it become "dry," leaving a feeling of thirst in the throat after consumption. Therefore, when storing Pu'er tea, humidity should be strictly controlled at below 75%. In coastal areas with warm maritime climates, humidity can exceed 75% during the plum rain season, so special attention should be paid to timely ventilation to dissipate moisture. Modern professional tea warehousing: By strictly controlling and lowering the humidity within the tea warehouse, although the tea will not mold or deteriorate, its transformation rate is very slow, this is known as "pure dry…

For Gongfu black tea: the fermentation time is 4 to 6 hours, varying due to factors such as fermentation conditions, degree of rolling, leaf age, and production season. For broken black tea: the fermentation time is shorter, typically 30 to 90 minutes. For lapsang souchong: with increased room temperature and a damp cloth covering, the fermentation time is around 6 hours. The duration of fermentation for black tea The length of fermentation can vary greatly due to factors like fermentation conditions, degree of rolling, leaf age, type of tea, and production season, and should be judged by the extent of fermentation. Typically, black tea fermentation lasts from 4 to 6 hours. The duration of fermentation is only a reference. Whether fermentation should be terminated depends on the extent of fermentation. Adequate fermentation is generally characterized by the leaves turning red-yellow, the disappearance of green grassy aroma, and the emergence of floral and fruity aromas. In large-scale production, the extent of fermentation is assessed through cupping, observing the liquor color, taste, and infused leaf appearance. Books may specify certain temperatures, humidity levels, and hours, but top tea makers simply say “make tea according to the tea.” The intricacies involved are quite…

"Tea oil" refers to the yellow spots that appear on the cotton paper of Pu'er tea after it has been stored for a certain period. It is composed of two substances: Pectin seepage. As Pu'er tea ages, its cell walls break down, and pectic substances seep out, being absorbed by the packaging paper, forming the "oily stains" we see. Volatile oil condensation. According to scientific research: "Pu'er tea contains over 50 volatile oils, primarily alcohols, acids, aldehydes, aromatics, and esters, which influence the aroma of Pu'er tea. Both raw and ripe Pu'er teas contain similar volatile oil components, and the presence of tea oil is a natural occurrence during storage." It is normal for any Pu'er tea to contain some pectin and volatile oils, so seepage is a common occurrence. The presence of tea oil indicates rich internal qualities and does not signify "poor quality" or "improper storage." The appearance of tea oil in aged Pu'er tea can be attributed to several reasons: First reason The tea is stored for a long time in an environment with high temperatures (around 40°C) or experiences seasonal changes leading to alternating dry and humid conditions. This is also a significant factor in the…

Fruit and flower aromatic black tea is a new type of black tea made by integrating the shaking green process of oolong tea into the traditional Tanyang Gongfu black tea processing technique, resulting in unique qualities such as peach and orchid fragrance. It has been well-received by consumers in recent years. In this issue, we revisit the insightful explanations given by Lin Hong, the representative inheritor of the national intangible cultural heritage project (Tanyang Gongfu), in "The Tea Maker Speaks," covering the background of creating fruit and flower aromatic black tea, the shaking green process, suitable cultivars, and differences from traditional Tanyang Gongfu black tea. I. Background of Creating Fruit and Flower Aromatic Black Tea? Tanyang Gongfu black tea has a history of nearly 200 years and was listed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2022. Fu'an is the birthplace of Tanyang Gongfu black tea. Starting in 2000, the municipal party committee and government of Fu'an, along with local tea authorities, began promoting adjustments in the tea industry structure, which included two aspects: adjustment of tea cultivars and adjustment of tea products. 1. Adjustment of Tea Cultivars In 2000, the main tea cultivars…

Dahongpao (also known as Wuyi Rock Tea) is a specialty and renowned tea from China, produced in Wuyi Mountain, Fujian. It belongs to the Oolong tea category and is listed among the first batch of national-level intangible cultural heritage. This tea contains three beneficial components: tea polyphenols, tea polysaccharides, and tea amino acids. Its appearance features tightly twisted leaves with a fresh green-brown color. When brewed, it produces an orange-yellow, bright liquor with red and green intermingled leaves. The aroma is rich with a hint of orchid fragrance, which is high and lasting. The taste is sweet, smooth, and refreshing upon entry. As a high-quality Oolong tea and a special renowned tea of China, it is considered a precious treasure among teas. Therefore, proper storage of Dahongpao is essential. If stored improperly, Dahongpao can spoil and lose its flavor, wasting a fine tea. So, how should Dahongpao be stored? What are the storage requirements for Dahongpao tea? Storage Requirements for Dahongpao Tea Avoid Light: Store Dahongpao away from light and sunlight; keep it in a cool place. Airproof: Dahongpao needs to be stored in a sealed container, ideally isolated from air and avoiding pressure. Moisture-proof: Maintain a dry environment for…

I. Occurrence Pattern The tea green leafhopper, belonging to the Hemiptera order and the Cicadellidae family, is one of the primary pests of tea plants. Both adult and nymph stages of this pest suck sap from buds and leaves; female adults lay eggs within young shoots, damaging the conducting tissues. Affected buds and leaves turn yellow along the margins, veins become red, and the leaves curl and become coarse. Growth of the buds and leaves may halt, and in severe cases, the entire leaf may wither and fall off, significantly impacting tea yield and quality. In our city, the tea green leafhopper has nine generations per year. Overwintering adults start to become active when temperatures rise above 10°C around late April. Signs of damage appear in some tea gardens by mid-July. The peak period for damage occurs between mid-August and mid-September. The timing of this peak is closely related to temperature in January and February, as well as rainfall in June and July. Both adults and nymphs of the tea green leafhopper have a preference for tender growth. II. Control Methods 1. Agricultural Control The tea green leafhopper lays its eggs in new shoots of tea plants. Timely harvesting of…