Cold Room Manufacturer | Cold Room Manufacturer for tea leaves

描述

Commercial Cold Room Manufacturer for Tea leaves

Tea Leaves Cold Room

Tea leaves are easy to absorb moisture and odors, therefore we need to pay particular attention to its storage. The preservation temperature is between 0℃ ~ + 8℃ and is free to set. The relative humidity is below 65%, completely solve the problem that tea is highly perishable when leaves at high temperatures and high humidity surroundings. The tea cold storage is used to cool down and reduce the humidity, thereby reaching the purpose of keeping green tea fresh. The freezing temperature is controlled between ~18 ~ -10, which can prolong the storage time to more than half a year.

Storage of Fresh Raw Tea Leaves

The preservation temperature is controlled between 0 ℃ ~ + 8 ℃. The temperature inside can be set freely. The relative humidity keeps at 65% or less. The problem that tea leaves easily turns yellow and bad enzymatically under high temperature and high humidity is solved completely. The tea leaves cold room reduces the temperature and humidity to achieve the purpose of keeping the leaves fresh and green.

Storage of Processed Tea Leaves

The deterioration caused by microorganism limited by temperature, moisture, oxygen and other factors, while the odor pollution is related to the storage conditions. To prevent deterioration, the light, temperature, moisture and oxygen light, packaging materials must be controlled. The packaging materials should be light-shielding, such as metal cans, aluminum foil laminated bags. Vacuum, nitrogen filling or deoxidizer can be used to remove the oxygen. Because tea leaves have quite strong hygroscopicity, the relative humidity in cold room is better controlled at below 65%. The moisture content during storage should be maintained at less 5%. The storage temperature should be controlled in the range of 10℃ ~ -18 ℃. Then the storage period can extend to more than 6 months.

The Main Cold Room Manufacturer of Tea Leaves Deterioration
1. Light. Light exposure has a bad effect on tea leaves, which accelerates kinds of chemical reactions.
2. Temperature. When the temperature is higher, tea leaves are easier to turn brown. Low temperature storage (Frozen) can effectively slow the browning and aging.
3. Moisture content in tea leaves. When the moisture content in tea leaves is more than 5%, it will accelerate deterioration and promote the oxidation of residual enzyme making the color change.
4. Air. The moisture odor substances, bacteria and dirt will in the air will affect the tea leaves. It will result in aroma loss when in the current air.
5. Oxygen. Experimental results show that the deoxygenate can reduce the oxidation obviously.
6. Microorganism. Microbial strains will remain on tea leaves.
7. Odor pollution. Tea leaves will absorb odors and cause deterioration.