To allow a newly opened tea breathe ... or not?

[Chip]

OK, I ran into this topic on GreenTeaForum, and believe it would make an interesting discussion here as well.

I have read comments for years about allowing a newly opened bag of tea "breathe." The discussions usually centered upon Japanese greens that were nitro flushed (all "air" removed and replaced with nitrogen in order to preserve freshness prior to sealing).

What say you TCers?

[TwoPynts]

What's wrong with a little Nitros?

Seriously, I would say just take out the portion of tea you plan to use and let that "breath" for a short while. No sense in letting all of the tea be exposed to air and moisture for longer than necessary.

I don't think it would hurt and it could possibly help, but how long does it need?

[Chip]

How long, hmmm, how long?

I would say I experienced some level of truth to this notion with Japanese teas that were nitro flushed.

I open a new bag full of giddiness, quickly heat up the water and brew right away. I noted a flatness, lack of intensity, lack of flavor. Disappointed, I was not looking for this, not expecting it, not wanting to discover this. Nevertheless, it happens.

Then when I revisit the tea the next day, it sings.

[TwoPynts]

Then when I revisit the tea the next day, it sings.

♪ ♫♩"Hello my baby, hello my honey, hello my ragtime gal..." ♪ ♫♩

[Ambrose]

Then when I revisit the tea the next day, it sings.

♪ ♫♩"Hello my baby, hello my honey, hello my ragtime gal..." ♪ ♫♩

I weigh my tea and let it sit in a porcelain cha he while I get things ready.

[Chip]

I guess my theory would be, the inert gas Nitrogen maybe creates less reactive tea leaves until the leaves are again exposed to more reactive air for a "period of time" ...

Not sure if this holds any water scientifically or not ... but seems logical maybe?

[debunix]

Will have to ponder this with the next newly opened bag.

[Victoria]

Although my experience with green tea is limited, I did allow it to breath when I opened it. I learned this from my experience with oolongs, so I think it applies to any tea that has been sealed in this manner or vacuum packed.

[brlarson]

Once the bag is opened the TeaFaeries can escape. I do everything I can to keep them trapped in there. However, I have been doing something that airs the leaf before infusing it as a side effect.

I preheat the hohin and dry it with a cloth and then put the leaf into the hohin. The idea is to gradually warm the leaf so there is less of a shock when you pour in hot water. Tea Gallery suggests doing this when brewing dragonwell, and I found that it improves Japanese greens too.

[Chip]

Once the bag is opened the TeaFaeries can escape. I do everything I can to keep them trapped in there. However, I have been doing something that airs the leaf before infusing it as a side effect.

I preheat the hohin and dry it with a cloth and then put the leaf into the hohin. The idea is to gradually warm the leaf so there is less of a shock when you pour in hot water. Tea Gallery suggests doing this when brewing dragonwell, and I found that it improves Japanese greens too.

Dude, I hope you are smelling the leaf inside the preheated hohin or kyusu or whatever after you put the leaf in?

Sencha, Gyokuro, Long Jing ... these release those teafaeries when placed in a preheated pot that you want to capture in the escaping aroma. It is ... magical!

[Tead Off]

By breathing, I take this to mean removing the tea from its bag and putting it into a caddy. I almost always do this and also put a dessicant pack in with it. I notice big differences.

[Chip]

By breathing, I take this to mean removing the tea from its bag and putting it into a caddy. I almost always do this and also put a dessicant pack in with it. I notice big differences.

TO, very interesting. I have thought about doing this as well.

Where do you get these dessicant packs? How many at a time?

Do you keep a supply on hand?

And how do you keep them fresh before using as they react very quickly to air as well which will render them useless? This was the main reason I did not do it.

Thanks.

[spot52]

By breathing, I take this to mean removing the tea from its bag and putting it into a caddy. I almost always do this and also put a dessicant pack in with it. I notice big differences.

TO, very interesting. I have thought about doing this as well.

Where do you get these dessicant packs? How many at a time?

Do you keep a supply on hand?

And how do you keep them fresh before using as they react very quickly to air as well which will render them useless? This was the main reason I did not do it.

Thanks.

I have taken a desiccant out of a tea package, and placed it in the canister. With some teas I can tell a difference, but not all of them.

[Chip]

I have taken a desiccant out of a tea package, and placed it in the canister. With some teas I can tell a difference, but not all of them.

Yes, I have done this as well.

Let's see ... dessicants remove moisture? Or oxygen? Silica packs are ... ?

[entropyembrace]

I have taken a desiccant out of a tea package, and placed it in the canister. With some teas I can tell a difference, but not all of them.

Yes, I have done this as well.

Let's see ... dessicants remove moisture? Or oxygen? Silica packs are ... ?

Desiccants remove moisture because they´re very hygroscopic...they want to absorb water into their chemical structure . You can usually reverse that process by heating the desiccant to drive the water out into the atmosphere again.

Silica packs are just a type of desiccant. They´re good for using with food because they´re not toxic, most desiccants are rather toxic so it´s best not to use them with food products like tea.