Why do some Tieguanyin turn yellow after being refrigerated in the refrigerator?

Tieguanyin is a lightly fermented tea, in order to keep the tea new green and mellow taste, it should be vacuum-sealed, stored away from light, and can be stored at room temperature for 1 month, and the quality will not be too different. In order to better prolong the best quality of tea, vacuum sealed and frozen storage in the refrigerator, which can be stored for one year and the quality will not change much. The yellowing of tea stored for a long time is not good, it is not a deterioration, but the tea leaves are over-fermented by themselves in long-term storage, and the chlorophyll is oxidized to produce yellow color, which does not affect drinking, as for the taste change, it is also over-fermented, as long as it is baked, it can be eliminated.

The important thing is that as long as your tea is vacuum-sealed, stored in the dark, the tea is stored for a long time, and it is basically fine, as long as the tea is roasted once a year, the excess water can be removed, and the old taste can be eliminated, but the color of the tea is dark but the taste is mellow, without losing the original taste of the tea.

There are two possibilities for this phenomenon, one is that the tea has been preserved for a long time, generally refrigerated for more than half a year, and if it is frozen for a long time, it can be frozen for up to 18 months; Second, your tea is not sealed and vacuum-packed. By the way, chilled tea, also called frozen tea, wet tea, as the name suggests, is that the tea is made, there is less of a drying program, and it is frozen, this way retains the fresh original taste of the tea, but because it is not dried, there is a disadvantage that it hurts the stomach, and people with a bad stomach should not drink more.

Moisture is lost and it turns yellow. Unless it can be well sealed. The tea leaves should be placed in a cool, ventilated and dry place, and there is no need to put them in the refrigerator.

This question cannot be generalized, because the nature of the strong fragrance type Tieguanyin is different according to the degree of heat. If the heat is light, its nature is still fragrant, so it still needs to be refrigerated.

First of all, let's understand the heat problem of the strong fragrance type Tieguanyin.

The strong fragrance type Tieguanyin is the light fragrance type (rhyme type) Tieguanyin tea roasted by a baking process. Then the heat of roasting has a very important relationship with the quality of tea. Here are the differences between the different types of heat.

After baking, the strong fragrance type Tieguanyin presents different characteristics from the light fragrance type Tieguanyin, and the color can be seen on the outside. The color is closely related to the heat, and we can judge the degree of baking by the color. The fragrant Tieguanyin is not baked, the color is very bright, and after baking, the bright color fades and becomes jet black or gray with reddish.

The higher the heat, the more dark red it tends to be. The lower the heat, the more vivid the color tends to be of the fragrance type.

Regarding the grade of heat, at present, each tea manufacturer is still in the state of mastering its own standards, and cannot reach unified specifications and standards. After collection, investigation, analysis and overview, the grade of heat can be divided into five levels: light fire, light fire, cooked fire, full fire and heavy fire.

The following is an example of a strong aromatic Tieguanyin baked over light and cooked fire. It mainly depends on the difference in color. It is an example of Tieguanyin baked over a light fire, and it also has fresh ingredients such as "green".

In fact, this is an ingredient with a light fragrance. The aroma and taste are close to the light fragrance type. Keep it refrigerated.

The color is jet black or gray. The underside of the leaf is slightly dark green. And so on, if it is full fire and heavy fire, the more dark red it will be.

This one is similar to "color temperature from high to low".

Various types of roasted tea have their own different characteristics:

The light fire roasting is biased towards the fragrant Tieguanyin, and the aroma color, including the taste quality, does not change much. Again, refrigerate.

The taste of full-fire roasting is smoother, and the strong aroma type wants a smooth taste, but because of high-temperature baking, its aroma is volatilized, and there is very little aroma. Of course, the advantage is that it is more resistant to foaming, smooth, does not need to be refrigerated, and has a longer shelf life. Generally, if it is not damp, it can be stored for a long time.

It has been preserved for a long time, and it is Chen Tea Tieguanyin.

Cooked roasting is somewhere in between, combining the best of both worlds, with both aroma (different from the light flavor) and texture. Refrigerator refrigeration is generally not required either. Compared with the fragrance, it is a little more resistant to foaming, a little thicker, and a little smoother.

Because of the many advantages of cooked roasting, most of the high-end strong aroma Tieguanyin adopts this baking method. In particular, the mainstream large tea enterprises almost use this method. The strong aroma type of a cup of tea roasting is also roasted in this way.

To sum up, the strong fragrance Tieguanyin with cooked fire, full fire, and heavy fire does not need to be refrigerated. But in practice, it works better if it can be refrigerated. Especially for freshly roasted Tieguanyin tea, the taste will soon become smoother after being refrigerated in the refrigerator for a period of time.