Pu erh tea aging and storage

Tea ages thanks to the combined action of enzymes and microorganisms. This video introduces the basic concepts behind tea aging and discusses how storage conditions influences aging.

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References:

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BLACK TEA. Tea Research Institute of Sri Lank 1974

Takeo T. Studies on the Changes of Polyphenol Oxidase
Activity during Black Tea Manufacture, Agr. BioI. Chern., Vol. 30, No.6, p. 529-535, 1966

YOSHITOMI H. Equilibrium Moisture Content of Tea Leaves
and Stems for Tea Manufacture. National Research Institute of Tea, 1985

Ming Zhao, Dong-lian Zhang, Xiao-qin Su, Shuang-mei Duan, Jin-qiong Wan, Wen-xia Yuan, Ben-ying Liu, Yan Ma & Ying-hong Pan. An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea. World Journal of Microbiology and Biotechnology
2013, Vol 29, Issue 10, pp 1877–1884

Ming Zhao, Dong-lian Zhang, Xiao-qin Su, Shuang-mei Duan, Jin-qiong Wan, Wen-xia Yuan, Ben-ying Liu, Yan Ma & Ying-hong Pan. An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea. doi:10.1038/srep10117, 2015

Chen A, Chen H-Y, Chen C. Use of Temperature and Humidity Sensors to Determine Moisture Content of Oolong Tea. Sensors (Basel, Switzerland). 2014;14(8):15593-15609. doi:10.3390/s140815593.