Tea stored for a period, whether vacuum-sealed or not, will undergo changes. The chlorophyll and polyphenol compounds in tea can cause it to yellow or redden. If the tea was insufficiently dried, the brew may turn bitter, and improper storage can lead to mold. Therefore, when drinking tea that has been opened and stored for a while, pay attention to the following issues.

First, check if the tea has mold. Place the leaves in your hand and inspect them under light or take a light sniff. If there is a moldy smell, do not drink it; it can be used as plant fertilizer.

Brewing methods can help resolve issues.

If the tea has a grassy or off-flavor, consult a professional tea roaster or shop for reprocessing. If there is only slight staleness, try the following brewing methods.

Method 1

Use high-temperature water, ideally boiling. Steep the first infusion longer than usual, then discard it. From the second infusion, steep half the usual 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 pot, reducing the tea-to-water ratio for a smoother taste.

If tea at home has been stored too long, check for mold. If it has slight off-flavors, these three brewing methods can help restore its original taste.