How to store new tea? Master the correct preservation methods

Every spring when new tea comes on the market, households generally buy it in fairly large quantities, and since they cannot use it all up at once because of the large amount, the following methods can be used for storage and preservation:

1. Quicklime storage

Quicklime storage of tea is the most commonly used and most convenient method of tea preservation.

The method is to use a small-mouthed tinplate bucket that is rust-free and odorless, or a dry, clean earthenware jar or pottery pot that is also free of any strange odor (a blue sand jar produced in Yixing is better). Put the quicklime into a cloth bag and seal it to make a lime bag. Before putting in the tea, first roast it briefly over a gentle fire, so that the tea is fully dry; after it has cooled, wrap it in thin kraft paper, tie it tightly with fine string, and then arrange it in layers around the sides of the jar or pot, while placing the lime bag in the center of the jar or pot. The lime bag must then be covered with another packet of tea. After the tea is fully packed in, plug the mouth of the jar with kraft paper, add a straw mat over the mouth of the jar (to absorb moisture), and then seal it for storage in a dry room.

The ratio of placed tea to quicklime is roughly 5:1. After a period of time, when most of the lump lime has weathered, the lime should be replaced in good time; only in this way can the dryness of the tea be maintained.

2. Thermos flask storage

Storing tea in a thermos flask is the most convenient and simplest storage method.

The method is to put the tea directly into a thermos bottle, or an ice bottle or insulated cup, taking care to fill it as full as possible with tea so as to expel the air in the bottle. Then wrap adhesive tape around the mouth of the bottle and it is done. A brown glass bottle or a dark-colored plastic bottle can also be used to preserve tea. That is, put about 70 to 80 percent tea into the bottle, stuff a ball of clean, odorless paper on top of the tea, then screw the cap on tightly, and then seal the mouth with wax, or seal the mouth of the bottle with adhesive tape.

3. Charcoal storage method

One kilogram of dry charcoal (white charcoal is best) can be put into a clean cloth bag, tied at the mouth, and placed in the center of an earthenware jar or small-mouthed tinplate bucket. Place tea wrapped in kraft paper in layers around the cloth bag, and when the jar is full, seal the mouth of the jar with kraft paper and then cover it with a straw mat (the charcoal can be replaced once every two months to keep it dry).

4. Room-temperature storage method

Polyethylene plastic food bags with strong moisture-proof performance and no odor or toxicity, or aluminum foil tea bags, or tea caddies or tea cans, can be used for storage. Generally, if stored for three to six months, the tea will not deteriorate. The tea can also be put into a small tin can, covered and then sealed at the mouth with adhesive tape, then put into a plastic food bag and tied tightly, and placed in a refrigerator at about 5°C for cold storage. Take care to prevent the tea from being affected by moisture or other strange odors in the refrigerator; this can keep the tea from deteriorating for one to two years.

In rural areas, where conditions permit, the tea can also be wrapped and placed in a grain pile, a rice husk pile or an ash pile for storage, which also has a fairly good storage effect, because these are all moisture-absorbing materials that help keep the tea dry.