Key points of fresh tea preservation and storage technology: tea leaves are less likely to deteriorate even after long storage

● Vacuum extraction and nitrogen filling preservation

Vacuum extraction and nitrogen filling preservation uses nitrogen to replace the air inside the packaging bag, preventing tea oxidation and thereby achieving the goal of preventing tea aging and deterioration. When green tea is packaged with nitrogen in aluminum foil bags, after 6 months of storage, the vitamin C content can remain above 96%. During the nitrogen filling process, special attention must be paid to the firmness of the packaging bag seal, and insufficient nitrogen filling or gas leakage must be prevented. Before nitrogen filling packaging, first extract the air from the bag to create a vacuum state, then fill it with nitrogen and seal it tightly. The entire process is completed with a dedicated vacuum extraction and nitrogen filling packaging machine.

● Deoxygenation packaging preservation

Deoxygenation packaging preservation refers to using a composite film container with good sealing performance, adding a small packet of deoxidizer after the tea is placed inside, and then sealing it. The deoxidizer is specially treated active iron oxide, a substance that can react with oxygen inside the packaging container, thereby consuming the oxygen within the package. Tea packaged by this method can remain in an oxygen-free state for a very long time, achieving the purpose of preservation. The FTS special preservative for tea developed and produced by the Tea Research Institute of the Chinese Academy of Agricultural Sciences is a deoxidizer suitable for preserving famous and high-quality green tea. After packaging, the tea is superior to nitrogen-filled packaging in aroma and taste quality, and its vitamin content remains basically unchanged after 80 days.