Among the six major types of tea in China, not all are suitable for long-term storage. Fresh green and yellow teas are typically best consumed within their 12-month shelf life. Black Tea has a longer shelf life, and tea enthusiasts can safely store it for up to five years. However, once it surpasses the five-year mark, black tea will begin to deteriorate. Conversely, the following types of tea improve over time, particularly as they age into aged teas, which can significantly increase their value.

What Kinds of Tea Improve with Long-Term Storage?

1. White Tea

Both new and aged white tea offer excellent flavors. New white tea is fresh and refreshing, with a fragrant infusion that often carries floral and fruity aromas, making it a favorite among many new tea enthusiasts. As it ages, the flavor of aged white tea becomes richer and more mellow. Some aged white teas may develop medicinal or jujube-like aromas. The longer white tea is stored, the higher its medicinal value becomes. Generally, white teas compressed into aged form are mainly Shoumei and Bai Mudan.

2. Pu'er Tea

The processing method of Pu'er tea is similar to that of dark tea, and its ingredients are not overly stimulating but have a rich aroma. When brewed with boiling water, Pu'er tea offers a smooth and robust flavor. Additionally, there are two main types of Pu'er: raw (sheng) and ripe (shou). For those with sensitive stomachs, it's best to avoid raw Pu'er, as it can be somewhat stimulating. Ripe Pu'er, on the other hand, is gentler on the stomach and can help strengthen blood vessels and promote urination.

3. Dark Tea

Dark tea is a post-Fermented tea that undergoes a process called “wet-piling.” Long-term storage allows microorganisms in the dark tea to transform, enhancing its taste. Moreover, dark tea has Health benefits; after extended storage, its internal components change, helping to lower blood pressure and cholesterol levels while also promoting blood circulation. Dark tea aged for more than five years is especially suitable for older individuals to consume.

People often say, “New tea is enjoyed for its freshness, while aged tea is savored for its richness.” For Green Tea, which oxidizes easily, it should be consumed promptly, as prolonged storage leads to increased oxidation and a decline in quality. On the other hand, some teas can be stored for a long time. Their rich internal components, when stored under normal and appropriate conditions, undergo transformations over time, leading to deeper and richer flavor profiles, making them better with age.

However, not all teas are suitable for aging into aged teas. The foundation of aged tea is that the original quality of the tea must be good, and it must be stored under ideal conditions to have any value for consumption. Otherwise, it risks becoming damp or moldy.