Green Tea Storage

The early spring green lea is the best in quality. It has a bnght green color, strong and lasting fragrance, green, bright and clear liquid and a refreshing taste.

Storage is critical for green tea quality. Its deterioration leads to its color to change from green and bright to withered yellow, the liquid turns darkish yellow, losing fragrance and taste becoming bland. Absorption of foreign odors may greatly affect the quality. Therefore, it is important to learn how to store it.

Factors contributing to deterioration of green tea


Temperature is a major factor causing deterioration. Higher the temperature, faster will be the oxidization of the tea polyphenol, and consequently, quicker the deterioration.


Elements such as tea polyphenol in a tea leaf may be oxidized in conditions having around 20% oxygen in the air. Generally, the degree of deterioration is directly proportionally to the duration of its contact with the air.


Tea is a hydrophilic substance; therefore the moisture content in a tea leaf will also increase when stored in a place with high moisture. Many elements contained in a tea leaf are hydrophilic compounds which may cause molding and accelerate deterioration.


Due to photosynthesis, pigments and esters contained in a tea leaf may produce some foreign odors.

Foreign odors

Toa has a porous texture liable to absorb odors and consequently, cause deterioration it the toa is stored in an environment having vaned unpleasant odors.

Storage at low temperature

Green tea can be stored in a refrigerator (1) Pack the tea in small packs; (2) Seal the tea packs and store in temperatures of 3-6’C (Note: The tea should be sealed and preferably stored separately to avoid absorption of foreign odors II possible, koop in a refrigerator especially for tea storage.) Take out the tea leaves lor drinking Keep outside till the temperature of tea equals room temperature

Storage in sealed packs at normal temperature

The green tea can be put in sealed packs and stored in a coo1 dry place at normal temperature. The tea packs must be sealed, alight and away from light, moisture and foreign odors

Storage after deoxidation

Green tea cannot be vacuum-packed because it may break the dried tea. and consequently, affect the appearance which is critical to the quality. However, deoxidizer placement and nitrogen-filling ways of deoxidation can be adopted for green tea storage.

Storage with dry lime

Pack the tea In air-permeable papers. Keep dried lime in a doth bag and place at the center inside the pottery jar. Put the tea around the bag. and finally place the jar in a cool and dry place. Check the lime regularly and replace when it is found to be moisturized. This is the traditional way to store Long Jing tea

The principle of green tea storage is ‘low temperature and moisture and avoidance of light, oxygen and foreign odors* However, the tea bought home must contain 6% moisture, otherwise it detenorates In caso of large quantities, it must be packed in small units for the convenience of drinking or storage Furthermore it is recommended that the same package be used for the same variety and quality tea otherwise the quality may be affected.

Qian Tang Long Jing

Qian Tang Long Jing is the collective name for a Long Jing tea variety processed from fresh leaves picked from the counties and cities of Hangzhou. Xiaoshan. Yuhang, Lin’an. Chun’an. Fuyang. Jiande and Tonglu.

The fresh Long Jing tea leaves should be spread on the ground for specific period, prior to roasting and producing. If sent immediately for deactivation, the dried lea would retain the smell of fresh leaves end the color would be a little too dark end would took course.

To make a great cup of Qian Tang Long Jing tea, you need a suitable tea set, fragrant with it!

Long Jing White

Long Jing white tea actually belongs to a green tea variety locally known as “Long Cha,” mainly produced in the Anji and Pang’an counties of Zhejiang Province. Using the technique of Long Jing, the tea is processed from the fresh white tea leaves from local tea plantations. Making tea with Chinese tea sets will be more wonderful!

Emperor Zhu Yunzhang (Ming Dynasty) issued an imperial edict banning the production of Long- Feng Tea Cake. He proclaimed all tea buds picked were to be paid as the imperial tribute. Then on bulk tea production became popular. Techniques of processing roasted green tea were gradually optimized and famous tea varieties emerged, such as. Long Jing in Hanzhou and Gua Pian in Anhui. Roasted green tea accounts for the maximum portion of green tea in China, Desiccation of this tea can be either on manually operated pans or in roasters. According to the appearance of the dried tea, roasted tea can be classified into three sub varieties long, round, and fine and tender.

Xi Hu Long Jing (The West Lake Long Jing)

Lake Xi Hu. Longwu. Liuxia. Zhuantang and Zhoupu of Xihu district of Hang Zhou City are home to Long Jing tea and the famous Xi Hu Long Jing. Both the Packed and the processed varieties are collectively named after the place of origin. LakeXihu (the West Lake)

Traditionally. Xi Hu Long Jing is packed in craft paper and stored in pottery jars along with some quicklime wrapped in a piece of clean cotton doth.

Here are the article about: West Lake Longjing Tea, welcome to read it!

Long Jing Tea “Dragon Well Tea”

Known as the “Queen” of green tea for its “green color, strong fragrance, mellow taste and pretty contour,” Long Jing fresh green tea leaves are harvested before the Grain Rain of the Solar Term, and the typical sample of this tea is flat, tastes sweet with a fragrance c leguminous flowers. Traditional and modern high-quality Long Jing tea is completely manually roasted. Roasting of the Long Jing tea requires great attention and skilled hands during the tea-leaf processing. In 1757, visiting the South Yangtze area. Emperor Oianlong of the Qing Dynasty also commented upon the process of roasting in his poem The Song upon Inspecting the Tea Craftsmanship. Today, although roasting is usually performed with electric pans, the processing skills remain highly demanding. The harvested fresh leaves must be spread thinly on the ground to deactivate and roll (15 minutes); the deactivated and rolled leaves are spread for cooling and regaining moisture, ready to be sifted. Then they are desiccated and shaped in the pans. The desiccated crude tea is sifted and then re-roasted before the processed crude tea is sifted again to remove any residue fragments and dust. Finally, it is piled up and stored according to their grades.

Long Jing tea is a flat, smooth and bright green leaf, with a mellow and refreshing taste and a light aftertaste. The liquid is clear and bright, pleasantly fragrant and with evenly immersed and settled tea leaves at the pot bottom (henceforth referred to as brewed leaves).

Long Jing tea is produced in three areas, namely. Xihu. Qiantang and Yuezhou. with such famous brands as XI Hu Long Jing, Qian Tang Long Jing and Yue Zhou Long Jing.

Brewing the Long Jing Tea with this Yixing teapots, you will get more fragrance!

Here is the passage about how to brewing long jing tea.