The hottest tea bag shows the charm of design

2022-08-11
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Tea bag: full of design charm editor's note: tea is a traditional drink that Chinese people have drunk for thousands of years, and now it has become one of the three major non-alcoholic drinks popular in the world. When you pour a cup of green tea on the cannon, the color as beautiful as jasper, the refreshing fragrance, the slightly bitter taste, and the variety of tea shapes are pleasing to the eye

as one of the world's three major alcohol free beverages, tea is known as the beverage of the 21st century, and is favored by the world for its natural, nutritional and health-care quality characteristics, which will not show speed if it is not bright. As a special kind of commodity, the shape, color, aroma and taste of tea are often damaged by imperfect packaging. In order to achieve long-term storage and transportation, tea needs to be effectively packaged

tea storage

the method of tea storage is determined by the quality characteristics of tea and the main factors affecting the chemical changes in tea storage. Tea has hygroscopicity, aging and odor absorption. The main factors that affect the chemical changes in tea storage are temperature, humidity, oxygen, light, odor, etc. Therefore, no matter what place, appliance, or material is used for storage, it must have the conditions of low temperature, light avoidance, dryness, airtightness, and no odor. This paper introduces several methods of tea storage and preservation for reference

1. Dry stored tea has strong hygroscopicity. When the water volume is high, it is easy to oxidize and deteriorate, and it will also become moldy and deteriorate. Therefore, tea must be stored after drying (water content below 6%), and an appropriate amount of block lime or dry charcoal and other hygroscopic agents must be placed in the storage container to prevent moisture return. (the volume ratio of lime to tea is 1:3, that is, 1/3 of the container is filled with lime or charcoal, and 2/3 of the place is filled with tea.

2. Tea stored at low temperature changes slowly at low temperature, and it is easy to deteriorate at high temperature. Therefore, tea must be stored in a low-temperature and ventilated place. If possible, the container containing tea can be sealed and stored in the refrigerator or freezer.

3. Moisture proof storage and moisture-proof packaging is the packaging material with excellent moisture-proof performance and the addition of Desiccant to prevent tea from absorbing water. Commonly used moisture-proof packaging materials include polyester/polyethylene, cellophane/polyethylene, nylon/polyethylene, polyester/aluminum foil/polyethylene and iron cans/ceramic cans. The desiccant usually adopts silica gel or special lime with high purity. The ratio of tea to silica gel is about 10:1, and the ratio of tea to lime is 3:1

4. The infrared ray in the light stored away from light will heat up the tea, and the ultraviolet ray will cause photochemical effect, thus accelerating the qualitative change of tea. Therefore, it is necessary to avoid storing tea under strong light and packaging tea with transparent materials; If you use glass bottles or transparent food bags to store tea, you should choose the tea color

5. The oxidation reaction in sealed storage is a necessary process for the qualitative change of tea. If the oxygen supply is cut off, the oxidation can be stopped and the qualitative change can be inhibited. Therefore, it is necessary to store tea in oxygen isolation and sealing. Tea can be stored in airtight containers such as iron cans, ceramic jars, food bags, hot water bottles, etc. the container should be lined with food film bags, and the container opening should be minimized. When sealing, the air in the lining bag should be squeezed out to become a supplier of lightweight comprehensive solutions, so as to reduce the oxidation and deterioration of tea. If possible, tea can be stored in bags filled with oxygen and nitrogen

6. The distribution of vacuum travel range of vacuum storage is shown in Figure 1. Packaging storage uses a vacuum packaging machine to pump the air in the tea bag and immediately seal it, so as to form a vacuum state in the bag, so as to block the oxidation and deterioration of tea and achieve the purpose of fresh preservation. During vacuum packaging, the selected packaging bags and containers must be aluminum foil with good gas (oxygen) resistance or other composite membrane materials with more than two layers, or cans made of iron and aluminum

7. Tea stored alone has strong adsorption properties. If it is placed with camphor and gasoline, its gas can be adsorbed immediately. Therefore, tea should be stored separately. Containers for storing tea shall not be mixed with other items. The warehouse storing tea should not be mixed with other substances. In addition, it is not allowed to store tea in containers with volatile odor or containers with adsorbed odor

8. Nitrogen filled storage is to use the inert gas carbon dioxide or nitrogen to convert the highly active oxygen and other air in the tea packaging bag, block the reaction between the chemical components of tea and oxygen, and prevent the aging and deterioration of tea. In addition, inert gas itself can also inhibit the growth and reproduction of microorganisms. Then the air in the bag is pumped out to form a vacuum state, and then filled with nitrogen to form inert gases such as carbon dioxide, and finally sealed tightly

if the above methods are comprehensively applied, good results will be achieved

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