How to vacuum-pack tea, and what should be paid attention to in vacuum-packing?How to vacuum package tea?Does vacuum compression need tea deoxidizer??Based on the impression of buying tea in the past, have you noticed that the tea package in your hand has a small packet of deoxidizer in it??Of course, many people will mistakenly think that it is a deoxidizer, but it is actually used to adsorb oxygen. Because tea leaves are exposed to oxygen, they are easily oxidized, lose their original freshness, and even lose their taste. However, not all teas really need deoxidizers. In fact, only tea leaves with lighter fermentation and less roasting, such as the popular alpine oolong tea, oolong tea with a flavor similar to green tea, and baozhong tea, really need deoxidizers. Tea leaves that have been fermented enough and roasted enough, such as traditional frozen top oolong tea, black tea, etc., do not need deoxidizers, because their quality is stable, and it is less prone to changes and smells due to a little air. However, whether or not to use a deoxidizer depends on the experience of the tea shop. !Only non-fermented and lightly fermented tea leaves need to be vacuumed, and heavy-fermented tea leaves do not necessarily need vacuum compression as long as the dryness is sufficient or the roasting degree is high. Moreover, you can’t 100% vacuum when compressing, otherwise the tea leaves will be easily squeezed because a lot of powder will be produced by squeezing. Therefore, most of the tea shops extract about 80-90% of the air, add deoxidizers, continue to absorb oxygen, and ensure the freshness of the tea leaves.!However, some teas will be fully vacuum-packed in order to make consumers feel at ease.Precautions for vacuum packaging of teaHow to vacuum package tea ?The storage of oolong tea is most afraid that the aluminum foil bag will be broken, and there is no immediate detection, because the whole bag of dozens of catties of tea may start to become damp and smelly because the bag leaks.!Because of the hole, the tea leaves have a damp and miscellaneous taste, and at this time, it must be re-roasted to restore the tea to dryness. If you encounter tea leaves with a low degree of fermentation, once they are seriously damp or even moldy, it is almost impossible to recover.However, teas such as dark tea and Pu-erh tea that require later aging are not suitable for vacuum packaging. For example, Pu-erh tea has the consensus that the older it is, the more fragrant it is, and then the post-fermented tea, which needs to be exposed to the air and continuously age in the passage of time. It is transformed and aged to give the taste of time, and exposure to air is one of the conditions. If it is vacuum-packed, it will stop the transformation, which is not what these teas do.
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