The fastest way to remove moldy taste from tea leaves

The moldy taste of tea can be quickly removed through methods such as ventilation and drying, high-temperature baking, activated carbon adsorption, ultraviolet irradiation, and tea specific deodorizers. The moldy smell is often caused by damp storage environment or improper sealing, and appropriate treatment methods should be selected according to the degree of mold growth.

1. Ventilate and air dry

Spread out damp tea leaves and place them in a dry and ventilated place, avoiding direct sunlight and using air flow to remove moldy odors. Suitable for slightly moldy tea leaves, it needs to be continuously flipped to ensure even contact with air. Note that the environmental humidity should be below 60% to avoid secondary moisture. This method has a relatively small impact on the internal quality of tea, but it takes a long time.

2. High temperature baking

Use a tea dryer or oven to bake at low temperatures, with the temperature controlled below 80 ℃ for no more than 15 minutes. High temperature can kill mold and evaporate odorous substances, suitable for high temperature resistant teas such as green tea. Immediately seal and store after baking to prevent moisture regain. Excessive heating can cause oxidation of tea polyphenols, affecting the taste.

3. Activated Carbon Adsorption

Place food grade activated carbon and tea leaves in a sealed container in layers, with a carbon pack to tea ratio of approximately 1:10. The porous structure of activated carbon can adsorb moldy molecules, and the odor is significantly reduced after 48 hours. This method does not change the physical properties of tea and is suitable for processing high-end tea. The charcoal bag needs to be replaced regularly.

4. Ultraviolet irradiation

Short wave ultraviolet lamp can damage the structure of fungal spores by irradiating tea leaves at a distance of 30 centimeters for 10 minutes. Wear protective goggles during operation and let it stand for 24 hours after exposure to dissipate ozone. This method has a significant effect on lightly fermented teas such as white tea and yellow tea, but may accelerate tea aging.

5. Tea deodorizer

Use a specialized deodorizer containing tea polyphenol oxidase, spray according to the instructions and seal for 24 hours. Biological enzymes can decompose moldy substances without leaving any chemical residues, making them suitable for rescuing severely moldy tea leaves. After processing, it needs to be fully dried to avoid residual enzyme preparations affecting subsequent storage.

To prevent moldy odor, it is recommended to control it from the source of storage. It is recommended to use tin foil bags with double sealing in purple clay jars and store it in a dark environment with a temperature below 25 ℃ and a humidity of 45% -55%. Green tea and other easily oxidizable teas can be stored in refrigeration, and should be returned to room temperature before opening. Regularly check the condition of tea leaves and promptly deal with any dampness found. Tea leaves with severe mold should be discarded when black spots or clumps appear to avoid the risk of aflatoxin contamination. Seal the jar mouth promptly after daily consumption to reduce the contact time between tea leaves and air.