Tea stored for some time, whether vacuum-sealed or not, will inevitably undergo changes. The chlorophyll and polyphenol derivatives in the tea can cause it to yellow, redden, develop off-flavors, or even mold. Before drinking stored tea, first confirm whether it has mold—if so, discard it. If there’s only a slight stale or aged taste, adjust the brewing method.

Method 1:

Use very hot water, ideally boiling. Steep the first infusion longer than usual, then discard it. From the second infusion onward, halve the steeping time—brew quickly and drink while hot.

Method 2:

Lower the water temperature slightly and brew as usual to avoid bitterness.

Method 3:

Switch to a larger teapot, reducing the tea-to-water ratio for better flavor.

If your stored tea has slight off-flavors but no mold, these three methods can help restore its original taste!