Tea polyphenols, caffeine and other substances will gradually decrease during the aging process. And flavonoids, will gradually increase.
The conditions needed for the transformation of white tea are actually very simple.
First, the quality of tea is good, and the intrinsic nutrition is sufficient, which can continuously provide assistance for aging.
Second, a small amount of oxygen molecules are needed to continuously react with substances in white tea to form a new flavor.
It is precisely because of this condition that many tea lovers believe that under the condition of sealed storage, oxygen molecules cannot enter and react with tea, and the effect of substance transformation cannot be achieved at all.
In fact, this is somewhat alarmist.
We say sealed storage is not vacuum packaging, but three-layer packaging.
Three-layer packaging can't completely isolate oxygen. Even under sealed conditions, trace oxygen molecules can still enter the package and react with white tea.
These trace oxygen molecules are enough for the substance transformation of white tea.
White tea can develop in a better direction after three-layer packaging and sealed storage.