The shelf life of tea is related to the variety of tea, and the shelf life of different tea is also different. Pu'er tea and black tea are fully fermented products with a shelf life of 10 ~ 20 years. Therefore, the state does not set a shelf life for it. Similar tea leaves include semi fermented tea such as Wuyi Rock Tea Dahongpao. As long as this kind of tea is stored properly, it will not deteriorate, but can improve the quality of tea.
Tea belongs to the genus Camellia of Theaceae, which is distributed in the mountainous areas of the provinces south of the Yangtze River in China. According to the production process, tea is divided into six categories: green tea, white tea and black tea. Tea can be used as a drink. It contains a variety of beneficial ingredients and has health care effects.
Tea originated in China. Tea was first used as a sacrifice. However, it has been used as food since the late spring and Autumn period, and developed into medicine in the middle of the Western Han Dynasty. It was not until the late Western Han Dynasty that it developed into a palace high-grade beverage and popularized folk as an ordinary beverage. That was after the Western Jin Dynasty. The earliest remains of artificially planted tea were found in Tianluo mountain site in Yuyao, Zhejiang Province, with a history of more than 6000 years.
1. Generally speaking, tin cans, jars and colored glass bottles are the best containers for preserving tea. Secondly, iron cans, wooden boxes and bamboo boxes should be used, among which bamboo boxes should not be used in the dry north. Plastic bags and cartons are the most.
2. If the quantity of tea is not large, you can put the tea box in the refrigerator for preservation, so that the preserved tea can make the tea dry without peculiar smell.
4. The packaging materials of tea shall be free of peculiar smell and have good moisture-proof performance. The container and use method of tea shall be closed as far as possible to reduce contact with air. It is required to store in a dry, clean and odor free place.
5. Using quicklime or advanced desiccant, such as silica gel, to absorb the water in tea, the preservation effect is better.