Ripened Pu'er Tea does not need to be sealed when stored, as Pu'er tea is a post-fermentation tea. During storage, oxygen is required for the oxidation reaction between polyphenols and active enzymes, which facilitates the rapid proliferation of beneficial bacteria while killing harmful bacteria. Therefore, it should not be stored airtight.

Storage Methods for Ripened Pu'er Tea

1. The storage method for ripened tea is relatively simple. It only needs to be wrapped in a cloth bag or paper box and placed in a well-ventilated area that is not prone to dampness. Using this method, the tea will not become damp, moldy, or develop any off-flavors within half a year.

2. For ripened teas that have been out of production for less than half a year, special storage is not necessary. After one year, the tea can be wrapped in a paper box or cloth bag and stored in a well-ventilated area that is not prone to dampness and has no off-flavors. Additionally, for ripened teas that are less than two years old, changing the storage location will not cause the aroma to dissipate.

3. For ripened teas that are over two years old, they should be stored in a small space that is well-ventilated, not prone to dampness, and free from off-flavors. For example, clean, well-ventilated, and Odor-free clay jars are ideal for storage. Using this method, the quality of the aged Pu'er tea remains unchanged within five years, and its taste and flavor will gradually improve over time.

Notes on Storing Ripened Pu'er Tea:

1. Avoid Contamination

The environment for storing Pu'er tea must not be contaminated. Contamination is something to be strictly avoided when storing any type of tea, including Pu'er tea. Due to the presence of terpenoids and high molecular weight palmitic acid in Pu'er tea, it can quickly absorb the odors of other substances, thereby masking or altering the tea's original scent. Therefore, when storing Pu'er tea at home, it is important to avoid common odors such as cooking oil fumes, cosmetics, and medications.

2. Avoid High Temperatures

The storage temperature for raw Pu'er should not be too high or too low. A temperature range of 20-40°C is most suitable. High temperatures can cause the tea to become acidic. Particularly during summer, high temperatures can accelerate the degradation of chlorophyll in Pu'er tea, leading to a transformation from fresh green to dark brown. At higher temperatures, the autoxidation of polyphenols and other substances also accelerates. Research indicates that for every 10°C increase in temperature, the rate of browning in Pu'er tea can increase three to five times, making the tea more susceptible to aging and spoilage.

3. Avoid Moisture

Summer is a season with frequent rainfall, bringing substantial humidity. Pu'er tea is a porous and loose material, and many of its components are hygroscopic. When the moisture content exceeds 8%, Pu'er tea will deteriorate more rapidly and may even develop mold if exposed to microorganisms.

4. Avoid Light

Summer light is stronger than in other seasons. Plant pigments and lipids in Pu'er tea can undergo photochemical reactions, producing sun-dried flavors and stale tastes. High-quality Pu'er teas are particularly sensitive to light and can change color after just ten days of exposure. Therefore, it is important to store tea away from direct sunlight.

5. Avoid Off-Flavors

In summer, items tend to release their own odors more easily due to the high temperatures, making Pu'er tea more susceptible to absorbing off-flavors and spoiling. Because tea leaves are porous and loose, they can readily absorb odors. Therefore, it is especially important to ensure that Pu'er tea is not stored alongside other items with strong odors during summer.

If you have loose or leftover ripened Pu'er tea, it is recommended to store it in a kraft paper bag or a sealable bag. If you do not consume it frequently, you can open it to air it out every few months. A tea enthusiast once mentioned to me that the humidity where he lives is so high that even stones would grow mold. I suggested sealing the tea in a plastic bag and placing bamboo charcoal around the cardboard box to absorb excess moisture.