Fundamentally, tea is an agricultural product, and like all such products, it has a shelf life. Many consumers are unaware, and some merchants avoid labeling expiration dates altogether.

In China, tea grades and shelf lives are often determined by expert tastings, leading to inconsistent standards—ranging from six months to no label at all. Officially, national standards set expiration guidelines, except for fermented teas like Pu-erh, which lacks clear rules due to its aging process. Other teas must adhere to these standards, as expired tea loses quality and may harbor mold.

Packaged tea generally lasts 12–24 months, with clear labeling of details like grade and production date. Loose tea, exposed to air and moisture, spoils faster. Varieties differ: green tea is best fresh (1 year), while Pu-erh improves over decades. Wuyi rock tea, dark tea, and Liubao tea can also age well if stored properly—away from heat, light, and humidity.

How to check for spoilage without labels? 1. Refer to packaging. 2. For loose tea: a) Inspect for mold/discoloration. b) Sniff for off odors. c) Check if brewed tea turns murky. d) Taste for lost freshness. Comparing to fresh tea helps. Unlabeled tea over 24 months old should be avoided.

While some drink expired tea if mold-free, it’s safer to repurpose it: as a deodorizer, plant fertilizer, or for DIY tea pillows.