Section Three: Matcha Storage and Preservation Techniques
To extend the shelf life of matcha, many green tea storage and preservation methods have been applied to matcha. In recent years, some new storage and preservation techniques have been widely used for matcha, such as low-temperature storage and oxygen-absorbing packaging technologies.
Low-Temperature Storage Technology
Low-temperature storage refers to the method of altering the temperature conditions of the storage environment, keeping matcha under low temperature, light protection, and dehumidification conditions for a long period. This slows down the oxidation rate of chemical components in matcha, thereby slowing down the deterioration or aging of matcha quality, achieving a preservation effect. Low-temperature storage is achieved by reducing the temperature of the storage container and location, indirectly lowering the temperature of the matcha product. This includes a variety of methods such as refrigerators, freezers, specialized low-temperature preservation cabinets, and preservation warehouses. Matcha production enterprises typically use refrigeration units for low-temperature cold storage, commonly using cold storage for preserving matcha products. When storing matcha at low temperatures, it’s important to also control the humidity of the storage environment, which should be maintained below 60% relative humidity. During the existence of matcha, packaging materials with good moisture resistance should be used to effectively keep matcha dry throughout the storage period. When taking matcha out of the cold storage, it should be allowed to gradually warm up before being taken out.
Oxygen-Absorbing Packaging Storage
Technology Oxygen-absorbing packaging involves using oxygen absorbers to remove or reduce the oxygen inside a sealed container containing matcha, keeping the matcha in a low-oxygen state, thereby inhibiting or delaying the oxidation of nutrients in matcha, and reducing the quality deterioration and aging of matcha products. Currently, the commonly used oxygen absorbers are mainly based on activated iron powder, but activated carbon, composite carbohydrates, etc., can also be used. Inside the matcha packaging container, the oxygen absorber can chemically react with oxygen, consuming the oxygen within the container. Generally, 24 hours after adding an oxygen absorber, the oxygen concentration inside the packaging container can be reduced to below 0.1%. Even if a small amount of oxygen infiltrates the packaging container, the oxygen absorber can still consume this oxygen, thereby maintaining matcha in an oxygen-free or low-oxygen state for a long time. Oxygen-absorbing storage technology has the advantages of good deoxygenation effect, safety and reliability, small size, and convenience of use. It is suitable for small package products and generally requires the use of packaging materials with excellent airtightness and barrier properties.
Section 4: Matcha Packaging
The primary function of matcha packaging is to protect the quality of the matcha by using barrier protection to control the deterioration of the matcha’s quality, while also preventing contamination from external microbes and chemicals. Of course, packaging also serves to beautify the appearance and attract consumers, thereby promoting sales.
The quality of matcha during storage is closely related to the packaging materials and methods used, and choices need to be made based on actual conditions. The selection of matcha packaging materials should consider factors such as safety, protective capabilities, cost-effectiveness, and aesthetics. Matcha is highly susceptible to moisture absorption and odor adsorption and can easily oxidize and deteriorate. Therefore, the packaging materials must have high impermeability to moisture and oxygen.
The overall requirements for selecting matcha packaging materials are that they should have good barrier properties, moisture resistance, light-blocking properties, and heat-sealing capabilities, and be safe, non-toxic, and odorless, utilizing food-grade packaging materials. Harmful substances in packaging materials can easily migrate into matcha, contaminating it. Therefore, it is necessary to ensure that the packaging materials are not contaminated with sterilants, insecticides, preservatives, fumigants, etc. The auxiliary materials used in the packaging process, such as printing inks and adhesives, must also be non-toxic and harmless.
Currently, the materials that can be used for matcha packaging mainly include composite films, paper, metal materials, and glass and ceramic materials, each with its advantages and disadvantages in practical applications. Composite film materials have better barrier properties. The structure of composite film materials generally consists of a gas barrier layer, a moisture-proof layer, and a heat-sealing layer, usually made by combining 2-5 layers of individual materials. Since composite films are made by combining several plastic films, they have complementary properties in terms of gas barrier, moisture-proof, light-blocking, and heat-sealing capabilities, resulting in better storage and preservation effects. Common composite materials such as polyester/polyethylene, aluminum foil/polyvinylidene chloride, polyester/aluminum foil/polyethylene, polypropylene/aluminum foil/polyethylene, and polypropylene/polyvinylidene chloride/polyethylene have good moisture-proof and preservation effects, maintaining the quality of matcha more effectively.
Matcha packaging materials also need to consider appearance and should have good malleability. Additionally, the development of modern society has led people to pay more attention to the quality of life and environmental safety, resulting in increasingly high environmental requirements for packaging materials.
Conclusion
As we’ve journeyed through the delicate world of matcha storage and preservation, it’s evident that maintaining its pristine quality is both an art and a science. From understanding the pivotal changes in matcha’s quality components during storage to recognizing the environmental factors that could impact its integrity, each step is crucial. Embracing innovative storage and preservation techniques ensures that the essence of matcha is retained, and it is the thoughtful packaging that ultimately serves as its guardian. This confluence of tradition and technology ensures that every sip of matcha we relish is a testament to its timeless legacy and enduring quality.