Whether Tea improves with age depends on the type of tea. Teas suitable for storage should have a certain degree of fermentation because their quality gradually transforms during storage. Unlike unfermented teas such as green tea, which undergo oxidation during storage, altering their taste and freshness and decreasing their quality. Similarly, fully fermented black tea, having already achieved sufficient fermentation, does not benefit from further storage as it doesn't bring about new fermentation changes; long-term storage is thus meaningless.

Which teas are suitable for collection?

White Tea is often referred to as “a tea at one year, a medicine at three years, and a treasure at seven years.”

Puer tea is renowned for its longevity in storage.

Dark tea can be stored for a long time because it continuously reacts with oxygen and moisture in the air, aided by microbial activity, producing new substances.

Among oolong teas, those suitable for storage include Wuyi rock tea, strong-fired Tie Guan Yin, and Taiwanese charcoal-baked oolong.

Which teas increase in value over time?

Silver Needle white tea: This is the highest-quality white tea, possessing great storage value. Over time, its inherent properties transition from being initially cool to becoming more mellow and palatable.

White Peony: Made from young buds and leaves without steaming or rolling, only sun-dried or gently heat-dried. The longer White Peony is stored, the richer and more lasting its aroma becomes when brewed.

Puer raw tea: Made from Yunnan large-leaf sun-dried green tea through specific processes, allowing the Puer tea to gradually transform its inherent properties during storage, making the taste of Puer raw tea smoother over time.

Puer ripe tea: Like Puer raw tea, it is a tea that withstands storage. Although the storage value of ripe tea is far less than that of raw tea, storing it can eliminate its initial harshness, making the taste of ripe tea purer.

Fu brick tea: Made from higher-maturity dark tea through processes including steaming, initial kneading, piling, re-kneading, and baking. During storage, the fermentation flavor gradually dissipates, replaced by Sweetness.