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Green, yellow and light oolong: store it inside a bag and press out as much air as possible before you seal them. Afterwards put them inside a freezer (below freezing point) for long term storage. It’s advisable to pack them in smaller bags, so you don’t expose all your tea to the air when you open the bag. After opening a bag, keep them in the refrigerator for short-term use. The air in the refrigerator contains lots of moisture so make absolutely sure the bag is sealed perfectly!
Other teas (except pu erh): Keep these teas in an airtight container away from high temperature, sunlight, moisture and abnormal taste. Black teas and dark oolongs are already very oxidised, so they won’t easily go stale. It’s also important to note that they whole container should ideally be filled with tea. That leaves less space for oxygen inside it.
Pu erh: this category is a complete different story. Most teas are ‘fixed’ to stop oxidation, making them ‘self ready’ but with pu erh, want the post fermentation to continue. Because of this, they need to be stored together in a cabinet in a room with no presence of any odors and good air circulation. Kitchens are obviously not the best places. It should be keep away from direct sunlight, for it will accelerate the oxidation of phenolic substance and chlorophyll, resulting with the change of tea leaves’quality and color.