The relationship between Pu-erh tea characteristics and
environmental conditions:
1. Smelly.
Because tea is a loose multi-capillary structure, and contains terpenes and palmitic acid, it has the characteristics of adsorbing different odors (including floral fragrance). During the storage or transportation of tea, tea must not be stored with all odorous commodities (such as soap, cosmetics, medicinal materials, tobacco, chemical raw materials, etc.). The packaging materials or transportation tools used must be dry, hygienic and free of odor. Otherwise, the tea will be contaminated with odor, which will affect the aroma and taste of the tea, and will lose the value of tea drinking and suffer economic loss.
2. Hygroscopicity.
Tea is a loose multi-capillary structure. There are many small and large capillaries with different diameters from the surface to the inside of the tea, which penetrates the entire tea (referring to a single tea). At the same time, tea contains a large amount of hydrophilic pectin substances. Therefore, tea will absorb moisture as the humidity in the air increases, increasing the moisture content of the tea.
3. Oxidative.
Oxidative popularly known as aging. Non-enzymatic oxidation (ie, auto-oxidation) of tea polyphenols continues during storage. Although this oxidation is not as intense and rapid as enzymatic oxidation, the change over time is still significant. Its oxidation not only deepens the soup color, but also loses the freshness of the taste. In particular, the high water content of tea leaves accelerates the oxidation of tea leaves under the condition of high storage environment temperature.
1. Smelly.
Because tea is a loose multi-capillary structure, and contains terpenes and palmitic acid, it has the characteristics of adsorbing different odors (including floral fragrance). During the storage or transportation of tea, tea must not be stored with all odorous commodities (such as soap, cosmetics, medicinal materials, tobacco, chemical raw materials, etc.). The packaging materials or transportation tools used must be dry, hygienic and free of odor. Otherwise, the tea will be contaminated with odor, which will affect the aroma and taste of the tea, and will lose the value of tea drinking and suffer economic loss.
2. Hygroscopicity.
Tea is a loose multi-capillary structure. There are many small and large capillaries with different diameters from the surface to the inside of the tea, which penetrates the entire tea (referring to a single tea). At the same time, tea contains a large amount of hydrophilic pectin substances. Therefore, tea will absorb moisture as the humidity in the air increases, increasing the moisture content of the tea.
3. Oxidative.
Oxidative popularly known as aging. Non-enzymatic oxidation (ie, auto-oxidation) of tea polyphenols continues during storage. Although this oxidation is not as intense and rapid as enzymatic oxidation, the change over time is still significant. Its oxidation not only deepens the soup color, but also loses the freshness of the taste. In particular, the high water content of tea leaves accelerates the oxidation of tea leaves under the condition of high storage environment temperature.
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