Re: Storing tea in a freezer?

I think one could explain the degradation of freezed green tea with that of freezed meat once at room temperature, although they are not the same, obviously. Simply, freezing in one’s home freezer produces low density water cristals in meat cells, thus breaking the cell membrane and releasing all the content as a watery solution (have you ever noted some water forming under your unfreezing meat? Most vitamins are right there!). This does not appear on deep-freezing (done by food industries), because this type of freezing is done by decreasing dramatically and immediately the temperature, with no possibility of large cristals to form. In this way, meat retains more than about 95% of all its substances (included vitamins).The basis of this is that water molecules acquire different conformation in the space in becoming ice, due to temperature and time of freezing (just to visualize, think about the difference you find between snow cristals and grains of hail).I know, dried tea has very little water inside, compared to meat, but I think the behaviour is the same if you freeze your tea at home: once at room temperature, moist oxidation quickly wastes it.