Is Vacuum Packing A Good Way to Store Specialty Tea?
Oct 14, 2021
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Tea now sold around the world is in the package which contains air. Under this circumstance, tea will spoil sooner or later. There is a good way to prevent the tea from going bad to a large extent that is vacuum packing which must be done right away after the production. Unfortunately, it is uncommon. Specialty tea is worthy of spending some costs to ensure our customers can enjoy tea with the highest quality.
The quality of tea which is imported from other countries will be influenced by the heat and humidity of warehouses in export countries. It is enough to do harm to the tea even if there is little oxygen in the packaging. The reason why spoilage occurs is that tea is not vacuum-packed immediately after the process of allocation. Using the tin foil to preserve the tea, which does not allow the oxygen to enter the packaging, can only keep the freshness of tea within a short time. In the specialty coffee industry, the oxygen content of packaging needs to be controlled under 1%, while there is no relevant standard in the tea industry.
One study suggested that the vacuum-packed tea would own 15% more taste than tea in the common packaging after three months. The advantages of vacuum packaging are as follows. First, the color and flavor of tea can be maintained so that customers can drink real fresh tea. Second, the whole quality of tea won't become worse in the long-term storage. Third, tea will not absorb moisture during sea transportation. And fourth, it can effectively avoid tea adulteration.
However, the actual situation is that we are even difficult to find the production and packaging dates of tea, let alone vacuum packing. The longer it goes on, the milder tea tastes. And vacuum packing can be a good method to solve this problem. An excellent cup of tea is one that is vacuum-packed immediately and steeped in a proper way.