How to Store Tea
How to Store Tea
Tea is highly susceptible to deterioration. Factors such as temperature, humidity, odors, light, air, and microorganisms all impact tea quality. Proper storage is essential. To preserve tea effectively, one must understand its characteristics.
Tea has three main traits: hygroscopicity, aging tendency, and odor absorption. Thus, storage must prevent moisture, mold, spoilage, and odor contamination. Tea’s porous structure and numerous "hydrophilic" substances make it highly hygroscopic. Once moisture exceeds 12%, tea easily molds or spoils. Therefore, tea must be stored in a dry, ventilated place. Volatile aromatic compounds in tea readily evaporate, and chlorophyll and tannins oxidize easily, causing reduced aroma and darker, cloudy liquor over time. Ideally, purchase enough tea to consume within one month. If bought in paper packaging or cardboard boxes, transfer promptly into sealed bottles or tins, keeping them airtight and away from light. Tea contains terpenes with porous structures, easily absorbing odors—must be strictly separated from odoriferous items. Especially keep away from strongly scented goods like Sichuan pepper, camphor balls, soap, kerosene, alcohol, dried fish, etc. Different grades and types of tea should be stored separately. Frequently used tea and infrequently used tea should be packaged apart to minimize air exposure. Premium teas should be stored in sealed special containers, filled completely with no empty space left, helping maintain quality.
Best storage containers are tin cans—airtight, moisture-resistant, and oxidation-proof. Other options include bamboo boxes, wooden boxes, iron boxes, and glass jars. In southern regions, bamboo boxes or tubes are suitable; in northern areas, bamboo boxes tend to crack and leak. Northern regions favor wooden or iron boxes—wood prevents moisture, iron is tight, attractive, and convenient to use.
For long-term storage, take stricter measures: seal the container tightly, tape the lid seam with adhesive tape, then wrap the outside with two layers of nylon bags, securing the opening. For large quantities, store in ceramic jars. Before sealing, wrap tea in white paper into several packages tied with string, place around the jar’s edge; put a small bag of lime in the center to absorb moisture. Press down with straw or cotton padding, seal the jar tightly. Replace the lime bag every one to two months. Never use newspapers to wrap tea—ink from paper contaminates tea, posing health risks upon consumption.