Abstract
The effects of different storage conditions (temperature and period) on quality of Matcha have been studied by measuring the contents of chlorophyll and its derivatives, total vitamin C, the surface color value and the amount of oxygen in tea bag. Sensory test was used at the same time.
As a result, it was found that the preservation of Matcha under low temperature (-70 and 4°C) kept its quality in good conditions during 24 weeks. Furthermore, the preservation at room temperature (25°C) kept the quality in the moderate conditions during 24 weeks. However, at the higher temperature of 37°C, the quality of Matcha resulted in fairly bad in 3 or 4 weeks. The cause of the changes in quality should be related to the decrease of the amount of oxygen in tea bag at the higher storage temperatures.
