Tea deteriorates mainly due to the following reasons:

First, light exposure increases the temperature of tea, accelerating its oxidation process.

Second, oxygen also speeds up the oxidation of polyphenols.

Third, an increase in moisture content changes the inherent substances in the tea. Under these conditions, the tea loses its original flavor.

The key to tea preservation lies in the moisture content of the tea itself and the moisture-proof performance of the packaging materials. Under conditions where the raw materials and production strictly control moisture content and advanced preservation technologies are used, tea can generally be stored at room temperature for 1-2 years.

There are two absolute taboos for storing tea: moisture and odors. Specifically:

1. After opening, tea can be stored naturally with a clip to seal the package, with the best consumption period being about one month. Tea companies with good service awareness now use small packaging, such as single-serving or 50g/100g sealed packages, for convenience. Traditional tea companies may still use large 250g or 500g packages, which may seem cost-effective but are actually disadvantageous for both the company and consumers.

2. Sealed green tea, yellow tea, scented tea, and tieguanyin are best stored in the refrigerator if possible.

3. Black tea, white tea, oolong tea, and other teas can be stored naturally, avoiding light, moisture, and odors.

4. Storing dark tea, including pu-erh, fu tea, and qingzhuan, requires breathable packaging to allow the tea to continue oxidizing during storage. A certain level of humidity is necessary, as overly dry conditions are not ideal. For example, Jingyang fu brick tea is valued for its "golden flowers," a microorganism called "Eurotium cristatum," which requires moderate humidity during storage. At home, it can be moved to a balcony in winter (with heating) and back indoors in summer to avoid excessive heat and sunlight.