Tea that has been stored for a period, whether vacuum-packed or not, will undergo some changes. The compounds formed from chlorophyll and polyphenols in the tea leaves can cause the tea to yellow or redden with age. If the tea was inadequately dried during processing, the brew may become bitter and astringent. Improper storage can even lead to mold growth. Therefore, when drinking tea that has been opened and stored for a while, certain precautions should be taken.

First, check if the tea has moldered. Place the leaves in your hand and inspect them under light or smell them gently. If there is a moldy odor, the tea should not be consumed and can be used as plant fertilizer.

If the dry leaves have a grassy or miscellaneous odor, consult a professional tea roaster or tea shop for reprocessing. If there is only a slight stale or aged flavor, adjust the brewing method to address it.

Method 1: Use higher water temperature, ideally boiling water. Extend the first infusion longer than usual, then discard it. From the second infusion onwards, reduce the brewing time by half compared to normal. Brew quickly and drink while hot.

Method 2: Lower the water temperature slightly and follow the standard brewing time. This can help avoid bitterness and astringency in the tea soup.

Method 3: Switch to brewing in a larger pot. Using a higher water-to-tea ratio can improve the taste.