The prescription of quality assurance of tea leaves

Tea quality should be based on the characteristics of tea and tea conditions, as well as the specific conditions of various aspects, the corresponding quality assurance methods.

There are usually five:

A, ash collection method: the use of quicklime strong hygroscopicity, absorption of excess water in tea, so that tea leaves remain fully dry, delay aging. This method is suitable for green tea, Longjing, flag gun, Biluochun, mountain cloud tea and other special tea, storage for more than one year, still maintain the green color and excellent flavor. According to our practice for many years, all special green tea produced in sandy soil, especially white sand soil, can be stored for more than one or two years with ideal color and flavor. The quality of special tea produced in yellow and red soil changed rapidly, and some lost their new tea characteristics in less than half a year.

Lime to choose high-quality lump ash, packed in small bags (used to call ash bags), outside with kraft paper loose bag, loose tie with hemp rope, prevent the lime powder after melting mixed with tea, and affect the quality.

Second, carbon storage method: dry charcoal instead of block lime, the method and ash collection method is roughly the same. However, after storage for a period of time, the moisture-absorbing charcoal should also be taken out, dried or dried in time, and then re-placed into the container to continue to collect tea, so as to facilitate quality assurance. This method is generally applicable to black tea, oolong tea, black tea is also appropriate to use this method.

Vacuum method: like canned food, the air will be pumped out to form a vacuum with good shelf life, but the cost is high, generally used for instant or high-grade green tea small packaging (iron or bottled).

IV. Pumping nitrogen filling method: seal the tea package, pump out the air and fill it with nitrogen. Nitrogen is an inert gas, which will not cause changes in tea quality and has good shelf life. At the same time, nitrogen filling can enhance the pressure resistance of packaging, and the requirements for packaging materials are low. Large packages can also be applied, which is conducive to reducing packaging costs.

Cold storage method: Tea has low requirements for cold storage, generally at about 0 degrees Celsius, which can guarantee quality and is more economical.

Some will be four, five two preservation methods combined use,(Xi said oxygen filling nitrogen, light-proof refrigeration method). Dry tea leaves to 4--5%, put them into opaque and airtight containers, pump oxygen and fill nitrogen, seal them, and store them in special tea refrigerators (-5 ℃). Because tea leaves are in oxygen-free, dry, light-free and low-temperature conditions, they can still maintain their original color, fragrance and taste for 3- 5 years. China has begun to adopt this new preservation technology for the quality assurance of high-grade green tea.