Tea processed at the producer's factory is dried with a moisture content of 5-8%. However, this moisture accelerates the deterioration of tea at high temperatures, so it has long been thought that storing tea at low temperatures will reduce the degree of deterioration. Tea is produced from early spring to summer and is consumed gradually, so it needs to be stored while maintaining its quality during that time, which is why a refrigerator capable of long-term storage is required.
The smell of moisture transfers to the dry tea leaves, ruining the tea's pleasant aroma. Furthermore, when exposed to air (oxygen), oxidation begins.
The water molecules in tea leaves move more actively when the temperature is high, which causes the leaves to deteriorate more quickly.
Strong sunlight causes the tea's color to change and its flavor to change.
The processed tea is stored in refrigerators at various locations.
*In some cases, the produce is delivered directly from the producer, and in other cases, a transport company transports the produce from the collection point.
The flow of tea changes depending on how it is traded.
