The high temperature in summer will accelerate the degradation of chlorophyll in Rizhao green tea, and chlorophyll will be continuously transformed into pheophytin, and bright green will turn into dark brown. The automatic oxidation of substances such as tea polyphenols at high temperature will also intensify.

According to the research, every time the temperature rises 10℃, the browning rate of green tea will be accelerated by three to five times, and the tea is easy to age and deteriorate.

Avoid light

The light in summer is stronger than other seasons. Plant pigments and lipids in Rizhao green tea are prone to photochemical reactions, resulting in tanning and off-taste. Advanced green tea is particularly sensitive to light, and it will change color after 10 days. So use colorless transparent glass bottles and plastic bags to store tea.

Avoid peculiar smell

Articles in summer tend to give off their own peculiar smell at high temperature, which makes Rizhao green tea more likely to absorb peculiar smell and deteriorate. Because tea is porous and loose, it is very easy to absorb odor.

In daily life, chewing dry tea leaves in your mouth can eliminate the peculiar smell in your mouth, which is the reason.

Therefore, in summer, green tea should be more careful not to be put together with other odorous things.

Avoid oxygen

Tea polyphenols in Rizhao green tea are strong antioxidants, so they are easily oxidized. The tea soup soaked after oxidation will turn dark yellow and lose the fragrance of green tea.

Avoid dampness

Summer is a rainy season, and rain will bring a lot of moisture. Rizhao green tea is porous and loose, and many substances are hydrophilic compounds, which are easy to absorb moisture and regain moisture.