1. Charcoal storage method: Put 1 kg of charcoal into a cloth bag, and replace it every one or two months. If the charcoal absorbs moisture, it should be burned red first, cooled, and then put into the cloth bag. Each bag weighs about 1 kg. The charcoal should be taken out and dried every one or two months before reuse.

2. Plastic bag and aluminum foil bag storage method: It is best to choose food-grade plastic bags with seals, with thicker and higher density materials being preferable. Do not use scented or recycled plastic bags. After putting in the tea, squeeze out as much air as possible from the bag. Using a second plastic bag as an outer layer is even better. Tea stored in transparent plastic bags should not be exposed to sunlight. The principle of using aluminum foil bags is similar to that of plastic bags. Additionally, divide the purchased tea into separate packages, seal them, and store them in the refrigerator. Brew in batches to reduce the tea's exposure to air after opening and delay quality deterioration.

3. Metal can storage method: You can choose iron cans, stainless steel cans, or tightly sealed tin cans. If using a newly purchased can or one that previously stored other items and retained odors, place a small amount of tea leaves in the can, cover it, shake gently to rub the inner walls, and then discard. Alternatively, bake the iron can over fire to eliminate odors. There are two-lidded stainless steel tea cans available on the market that are convenient and practical. If combined with odor-free plastic bags to hold the tea before placing it in the can, sealing the lid with tape is even better. Metal cans containing tea should be kept in a cool place, away from direct sunlight, odors, moisture, and heat sources. This prevents the iron can from rusting and slows down the tea's aging and deterioration. Tin cans, with their dense material, are particularly effective against moisture, oxidation, light, and odors.