Tea leaves are most afraid of moisture or odors invading. Our hands come into contact with many places every day and inevitably carry some bacteria and microorganisms. Moreover, hands are prone to sweating or being contaminated with moisture. When entertaining guests at home, brewing a cup of fragrant tea is both refreshing and elegant. But when brewing tea, what tool do you use to take the tea leaves? A spoon? Tongs? Professional tea utensils? Or do you directly use your hands to grab the tea?

If you use your hands to directly take the tea leaves, then you must be cautious. Using bare hands to take tea will alter the dry environment of the tea leaves and may contaminate them with bacteria or microorganisms. The moist environment then provides a breeding ground for them to multiply. In such conditions, the fresh aroma of the tea will gradually fade, and the tea leaves may deteriorate more quickly. This can only waste the tea leaves, causing them to spoil faster.

In tea ceremony, it is recommended to use a dedicated tea scoop to take tea. These can be made of stainless steel, wood, or bamboo. However, the used tea scoop must be stored in a dry environment, such as a cabinet for utensils. If possible, it is best to place the tea scoop in a sterilizer. Alternatively, you can directly pour the tea leaves into the cup, with the amount depending on personal preference. It is important to note that if you pour too many tea leaves, you should never pour them back into the tea bag or tea box. This is because these tea leaves may have come into contact with water or other impurities in the cup, becoming damp, which will also accelerate the deterioration of the tea.

In addition to the method of taking tea affecting its shelf life, the storage of tea is also very important. It is best to store tea leaves in tin cans, porcelain jars, or colored glass bottles. Iron boxes and wooden boxes are also acceptable. The containers for storing tea should be dry and clean, and after filling with tea, they should be placed in a dry, well-ventilated area.