To enjoy high-quality Puer Tea, one must pay special attention to its storage. Only under excellent storage conditions can the quality of Puer tea be well-preserved. So, is loose Puer tea suitable for long-term storage?

Puer Raw Loose Tea: Can It Be Stored Long-Term?

Storing loose tea long-term is not recommended among tea enthusiasts, as Puer tea is highly susceptible to losing and absorbing flavors. Loose tea, not having undergone the compression process, is especially prone to losing its aroma.

Puer loose tea is best consumed within two years. Since loose tea isn't suitable for long-term storage and its quality degrades quickly, Puer raw tea should be stored in a compact form, which is beneficial for aging. However, some tea enthusiasts opt for convenience and store loose tea, which significantly compromises the tea's quality and impedes its maturation.

Loose raw tea stored for two to three years will have significantly weakened in aroma. For short-term storage, you can use sealable bags, purple clay jars, or bamboo baskets.

Raw Tea Should Not Be Stored As Loose Tea

1. Excessive exposure to air accelerates oxidation, causing the loss of aromatic compounds due to their small molecular structure.

2. The concentration of oxygen in the air is too high, leading to the evaporation of internal substances before they can undergo transformation.

3. Rapid oxidation results in the loss of distinct flavors associated with different stages of oxidation.

4. Raw tea must be compactly gathered to facilitate the conversion of internal substances into new compounds.

5. Tea that is overly compact (like iron cakes) can hinder the oxidation process.

6. Loose tea compressed using artificial stone molds achieves a level of compactness conducive to producing high-quality Puer tea.

7. Shaped teas undergo an additional watering process, which promotes the proliferation of microorganisms and increases their numbers.

8. Under the same temperature and humidity conditions, harmful bacteria in shaped teas reproduce slowly, have a higher mortality rate, and produce fewer metabolites.

9. The post-fermentation of Puer tea is a slow, progressive, and relay-style oxidation process that primarily relies on external biological enzymes to promote changes in its internal substances. Once isolated from air (if stored as loose tea), oxidation becomes a singular enzymatic oxidation, resulting in the loss of beneficial components and premature carbonization of the tea.