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[Chemical Knowledge]：The correct method and matters needing attention of tea polyphenol oxidation

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Tea polyphenols are important substances in tea, with antioxidant, antioxidant and antioxidant effects. In the production and preservation process, the correct oxidation method is particularly important. In the process of tea oxidation, tea polyphenols will react with oxygen, which will affect the color, aroma and taste of tea. Therefore, the correct tea polyphenol oxidation method and precautions are very important.

correct tea polyphenol oxidation methods include the following aspects:
1. Strictly control the exposure of oxygen. In the process of processing and preservation of tea, it is necessary to minimize the contact with air to avoid excessive oxidation of tea polyphenols and oxygen. In the production process, vacuum packaging or nitrogen filling can be used to minimize oxygen exposure.
2. Maintain a suitable temperature and humidity. Tea is prone to oxidation reaction in high temperature and high humidity environment, so it is necessary to strictly control the temperature and humidity in the process of production and preservation to avoid excessive oxidation of tea polyphenols.
3. Use antioxidants. In the process of tea processing, some antioxidants, such as VC, VE, etc., can effectively delay the oxidation rate of tea polyphenols in tea.

in the tea polyphenol oxidation process need to pay attention to matters including:
1. Avoid direct sunlight. The ultraviolet rays in the sun will accelerate the oxidation rate of tea polyphenols in tea, so it is necessary to avoid direct sunlight when preserving tea.
2. Drink fresh tea as soon as possible. The tea polyphenols in tea continue to undergo oxidation reactions over time, so fresh tea tastes better, so it is necessary to drink fresh tea as soon as possible to avoid excessive oxidation affecting the taste.
3. Pay attention to the preservation environment. Tea preservation environment should be dry, ventilated, and away from the smell, which can effectively delay the oxidation rate of tea polyphenols in tea.

the oxidation of tea polyphenols is a key issue in the process of tea processing and preservation. Taking the correct oxidation method and precautions can effectively maintain the color, aroma and taste of tea, and bring better drinking experience to consumers.

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