Storing Puer Tea is something many tea enthusiasts do; they keep some good-quality Puer at home. The longer the storage, the more fragrant the tea becomes, and there's also an investment aspect to it! However, these benefits are contingent on storing Puer tea properly. Many tea lovers have recently asked how to store Puer tea at home—should it be done with airflow or sealed? Below, we will explain the methods for storing Puer tea at home!

How Does Puer Tea Age?

There are mainly two pathways for Puer tea's aging process: oxidation and microbial activity.

Oxidation Pathway

The oxidation pathway refers to the contact of tea leaves with oxygen in the air, leading to the oxidation of the compounds within the tea. In the short term, this pathway has its advantages. However, for the long-term aging of Puer tea, becoming richer and more aromatic over time, it is not the primary factor. This is because the long-term transformation of Puer tea primarily relies on microbial activity. In the past, it was often believed that Puer tea's aging process mainly depended on the oxidation pathway, with exposure to air being essential for the tea to become richer and more aromatic over time. This is actually an incorrect belief: the appealing flavor profile of aged Puer tea is primarily due to post-fermentation driven by microbial activity.

Over-oxidized teas eventually exhibit a scattered mouthfeel and weak aftertaste and salivation, failing to achieve the quality characteristics of aged Puer tea, which include a thick mouthfeel, deep throat resonance, and noticeable body sensation. When teas are over-oxidized, the active substances (glycosides) are extensively oxidized, leaving insufficient nutrients for microorganisms, thereby depleting the potential for the tea to become richer and more aromatic over time.

Microbial Pathway

The production process of Puer tea preserves a large amount of active substances (glycosides) in the leaves, providing sustenance for microorganisms. The post-fermentation caused by microbial activity results in the characteristic qualities of Puer tea, such as a thick mouthfeel, deep throat resonance, and noticeable body sensation.

The Principle of Microbial Transformation

Microbial activity breaks down the fibers in the tea leaves, making insoluble compounds soluble in water, thus thickening the mouthfeel. Proteins are released from the fiber chains, producing free amino acids, which deepen the throat resonance. Throughout this process, the total energy content that is soluble in water increases, enhancing the body sensation. Some might ask: don't microorganisms need air? How can they grow if the tea is completely sealed?

Unless stored in a laboratory-grade sterile environment, the air and moisture in regular environments are sufficient for the required microbial activities. Moreover, the microorganisms beneficial for the transformation of Puer tea are primarily anaerobic—they do not require much oxygen. As Puer tea ages through microbial transformation, it develops a thicker mouthfeel, deeper throat resonance, and stronger body sensation, which is the ultimate goal of long-term storage.

Should Puer Tea Be Stored with Airflow or Sealed?

1. You can first wrap Puer tea in a layer of sealed aluminum foil, then store it in a non-porous Yixing clay jar, Ceramic tea jar, or tin can. These measures are taken to avoid the oxidation mentioned earlier.

It is recommended not to use Yixing clay jars, as they are relatively porous and may cause oxidation, which could damage the tea's flavor.

2. For Puer tea intended for long-term storage, focus on the stability of the tea itself. It is best to seal the tea. Additionally, ensure the storage environment is dry and shielded from light to prevent complex external factors from deeply eroding the tea. Furthermore, compact the tea as much as possible to minimize its contact with air.

3. When storing compressed Puer tea, wrap it well in moisture-proof paper and place it in a moisture-proof box. Therefore, whether for daily consumption or long-term storage, Puer tea should be sealed to prevent direct contact with oxygen and avoid internal oxidation. Only then can the true aroma and strength of Puer tea be preserved.