Lime preservation
According to the different objects and the amount of Wong Chuk Hwa Owning and Preserving, Wong Chuk Pak’s preservation and storage methods are mainly divided into professional and family categories. Professional preservation is mainly for tea merchants to preserve their tea products. The family is mainly a small amount of Wong Chuk Pak. There are three kinds of professional preservation methods for Wong Chuk Pak:
The first method is lime preservation. Lime blocks are packed in bags made of white cloth. The yellow bamboo white tampon is put into a white cotton paper bag and covered with a kraft paper bag, and then the small-mouthed pottery altar is washed and dried, and the white pad is put on. The yellow bamboo white tea bag is placed in a small-mouth pottery box, and the middle is embedded in one or two lime bags. . The altar mouth is sealed with several layers of grass and finally compacted with bricks or thick wood plates to reduce the amount of air exchange. Afterwards, the preservation should be checked frequently and the lime should be promptly replaced after the deliquescence.
The second is carbon storage. The method of operation is basically the same as the lime block preservation method. The material used is only charcoal that is extinguished by combustion. The tea utensils can be replaced by a jar or small tin bucket. The capacity of charcoal bags and tea bags can be increased or decreased depending on the size of the container.
The third is Wong Choi Pak Chilling Method. The tea leaves are dried with moisture, with a moisture content of between 3-5% and no more than 6%. Huangzhu Baihao tea is packed in aluminum-coated composite bags, heat-sealed, and the air in the bags is extracted with a breathing aspirator. At the same time, nitrogen is injected, the seals are sealed, placed in a tea box, and then stored in a cryogenic refrigerator. This method is the best preservation method for tea under the conditions of modern science and technology. Save a large amount of time for a long time.
There are generally five types of methods used to save the family in Wong Chuk Pak:
Tank method
1. Earthen jar storage tea method. This method was ancient. The Ming Feng Mengyao "Fasting Snow Church Man Lu": "The real tea Dazhao, the bottom of the home, seal upside down, then the summer is not yellow, with its gas is not leaking also." Tea water content can not exceed 6%. Dehumidify lime. The specific operation method is the same as the lime block preservation method.
2. Canned method. Containers use metallic tins, boxes, cans, boxes containing cakes or other foods, or iron or aluminum or paper or paper products, or square or round or flat or irregular. It is important that the tea is dry and the bag is sealed. This method is simple and convenient.
3. Plastic bags tea storage method. Choose food packaging bags with high density, high pressure, thick, good strength and no odor. Tea leaves can be wrapped in softer clean paper before being placed in food bags and sealed.
4. Thermos tea storage method. The thermos bottle that can be discarded due to poor heat preservation can be filled with dried yellow bamboo, and the cork can be covered and sealed with wax.
5 refrigerator preservation method. Wong Chuk-hwa packs high-density, high-pressure, thick, strong and odor-free food packaging bags and then places it in the freezer or freezer. This method has a long storage time and good effect, but the bag mouth must be sealed firmly, sealed tightly, otherwise it will return to moisture or odor, but it will damage the quality of yellow bamboo white tea.
Stored five bogey
A bogey and dampness: Wong Chuo Pak Mau Tea is a loose porous hydrophilic material, so it has a strong moisture absorption and moisture. When stored yellow bamboo, the relative humidity of 60% is more appropriate, more than 70% will occur due to moisture absorption and mildew, and then acidification deterioration. Second bogey high temperature: the best preservation temperature of yellow bamboo white tea is 0-5 °C. Excessive temperature The amino acids, sugars, vitamins, and aromatic substances in tea leaves are decomposed and destroyed, reducing the quality, aroma, and taste.
Three bogey sunlight: The sun will promote the oxidation of yellow bamboo pigments and esters, and can decompose chlorophyll into pheophytin. Wong Choi Pao tea is stored in glass containers or transparent plastic bags. After being exposed to sunlight, its internal substances will react chemically, which will degrade the quality of Wong Choi Pak Tea.
Four bogey oxygen: Wong Chuk Pao tea in the chlorophyll, aldehydes, esters, vitamin C, etc. easy to combine with the oxygen in the air, the oxidation of the yellow bamboo white tea will make Wong Chuk Pae tea soup color becomes red, dark, so that The nutritional value is greatly reduced.
Five bogey odor: Huangzhu Baihao tea contains polymer palm enzyme and limulus compound. This kind of material is very unstable and can absorb odors widely. Therefore, when the tea leaves and odor-absorbed articles are mixed and stored, they will absorb odors and cannot be removed.