What are the requirements for wooden box packaging for tea

When packaging tea in wooden boxes, there are also certain requirements. As a manufacturer of wooden tea boxes, let me take you to understand the requirements for wooden box packaging for tea!

1. Moisture absorption

Because tea contains many hydrophilic components, such as sugars, polyphenols, proteins, pectin, etc. At the same time, tea has a porous organizational structure, which determines that tea has strong moisture absorption. To prevent the increase of tea moisture, it is necessary to control the relative humidity of the warehouse. According to relevant unit tests, the equilibrium moisture of tea is directly proportional to the relative humidity. When the relative humidity is 40%, the equilibrium moisture of tea is 6.3%. When the relative humidity is 60%, the equilibrium moisture of tea is 8.3%. When the relative humidity is 70%, the equilibrium moisture of tea is 9.6%. When the relative humidity is 80%, the equilibrium moisture of tea is 12%. When the relative humidity is 90%, the equilibrium moisture of tea is 17%. From the above change data, it can be seen that the relative humidity of tea storage should be controlled within 60% to 70%.

2. Aging

Generally, the quality of red and green tea gradually deteriorates with the extension of storage time, such as a dull color, reduced aroma, dark and turbid soup color, and a flat taste. This change is commonly referred to as' aging '. It is a comprehensive manifestation of changes in composition. The important reason why tea leaves age is the result of oxidation. First of all, due to the changes of phenols, some of them are oxidized from water-soluble to insoluble compounds, which results in the dark color of the soup and the flat taste. The aromatic substances lose their aromaticity due to oxidation, which reduces the aroma of tea. The lipid components are hydrolyzed to produce free fatty acids, and then oxidized and hydrolyzed to form a "stale flavor". These changes are more evident in green tea. There are many factors that promote the aging of tea, such as increased water content, increased humidity, loose packaging, long-term contact with air or exposure to sunlight, which can significantly accelerate the aging of tea.