摘要：Tea sample processed at the 2nd. Shooting period, was taken from a plant which is working by Orthodox processing system and packaged in card-board/polyethylene and aluminium foil/polyethylene packaging materials. Packaged samples were stored for 6 months in the 4 different cabins having 7±2 oC and 20±2 oC and 45+5% and 5+70% relative humidity. Different tea samples were taken out from the cabins every month and analyzed for their water content, water soluble solids and also general sensory evaluations were determined. Depending on the storage conditions, the water contents of the stored tea were varied during the storage. It was found that card-board polyethylene packaging system had protected the tea samples for absorbing water than the aluminium foil/polyethylene packaging system were also found to have a good protection against the water also changed during the storage period. It was determined that, sensory characteristics of the stored tea samples had been affected significantly by the storage temperature and the period. With the higher storage temperature and longer storage period, values of sensory evaluations were decreased.
