1. Dry Storage

Tea is highly hygroscopic. When its moisture content is high, it is prone to oxidation and mold. Therefore, tea must be dried (with a moisture content below 6%) before storage. An appropriate amount of lump lime or dry charcoal should be placed in the storage container as a desiccant to prevent moisture regain. (The volume ratio of lime to tea is 1:3, meaning one-third of the container is filled with lime or charcoal, and two-thirds is for tea.)

2. Low-Temperature Storage

Place tea in a sealed iron or porcelain container, then cover it with a plastic bag to prevent moisture. Store it in the refrigerator. If the temperature is below 5°C, the tea can be stored for over a year. This method is best for preserving premium teas and scented teas. Since the refrigerator is relatively humid and various foods can cause odor transfer, the container for storing tea must be well-sealed.

3. Light-Avoiding Storage

Infrared rays in light can raise the temperature of tea, while ultraviolet rays can cause photochemical reactions, accelerating tea deterioration. Therefore, tea must be stored away from strong light, and transparent packaging materials should be avoided. If using glass bottles or transparent food bags for storage, choose dark-colored ones.

4. Moisture-Proof Storage

Moisture-proof packaging involves using materials with excellent moisture-proof properties and adding desiccants to prevent tea from absorbing water. Common moisture-proof packaging materials include polyester/polyethylene, cellophane/polyethylene, nylon/polyethylene, polyester/aluminum foil/polyethylene, as well as iron cans and ceramic jars.

5. Separate Storage

Tea has extremely strong adsorption properties. For example, if placed with camphor or gasoline, it will immediately absorb their gases. Therefore, tea should be stored separately, meaning the container used for tea should not contain other items.

6. Nitrogen Flushing Storage

This method involves replacing the highly active oxygen and other air in the tea packaging bag with inert gases like carbon dioxide or nitrogen. This prevents chemical reactions between tea components and oxygen, thereby avoiding aging and deterioration.

7. Sealed Storage

For storing large quantities of green tea, black tea, or oolong tea, use a porcelain or ceramic jar. Place about 0.5 kg of desiccants like charcoal (in a cloth bag) inside. Pack the tea in牛皮纸 (kraft paper) in portions of 0.15 to 0.5 kg each, and place them around and on top of the desiccant bag. Seal the jar tightly. Replace the desiccant bag every 3 to 4 months, or more frequently during the rainy season.

8. Vacuum Storage

Vacuum packaging involves using a vacuum packaging machine to remove air from the tea bag and seal it immediately, creating a vacuum inside the bag. This prevents oxidation and deterioration, preserving the tea’s freshness.