Tea is highly susceptible to moisture and odors. Under conditions of high temperature, high humidity, sunlight exposure, and ample oxygen, the internal components of tea deteriorate rapidly, lowering its quality and even causing spoilage in a short time. Especially the newly harvested green tea and aged Pu-erh tea each year, often of considerable value, should be stored properly.

Premium Green Tea: Among all tea types, it is the most prone to spoilage and easily loses its glossy color and distinctive aroma. As green tea readily absorbs moisture, it spoils when moisture content exceeds five percent. Even unopened green tea stored for a long time will lose its fragrance. Therefore, it should be consumed while fresh. The shelf life at room temperature is about one year. Once opened, it should be transferred to an airtight container and ideally used within a month.

For home storage of premium green tea, the quicklime moisture-absorption method can be used. Select a sealed container (like an earthenware jar, porcelain urn, or odorless iron tin), place quicklime lumps in a cloth bag inside the container. Wrap the tea in kraft paper and place it on top of the cloth bag. Seal the container mouth and store it in a cool, dry place. If possible, after moisture absorption with quicklime, the tea can be packaged in aluminum-plated composite bags with an oxygen absorber inside. After sealing, store it in the refrigerator, which can maintain the tea's quality basically unchanged for about two years.

Jasmine Tea: This is a reprocessed tea based on green tea, with high moisture content, making it prone to spoilage. Pay attention to moisture prevention during storage and try to keep it in a cool, dry, odor-free environment.

Black Tea and Oolong Tea: Compared to green tea, they spoil more slowly and are easier to store. Keeping them away from light, high temperature, and odorous items allows for relatively long-term preservation.

Black tea, being fully fermented, has a longer shelf life than green tea. Tea in cans or aluminum foil-packed tea bags can be stored for three years, while tea bags in paper packaging last about two years. However, after three years, the aroma diminishes, and the original flavor is lost.

Pu-erh Tea: If stored properly, Pu-erh tea can improve with age, becoming more fragrant. A widely adopted method is the "Ceramic Jar Aging Method": Take a wide-mouthed ceramic jar and mix old and new tea leaves inside to facilitate aging. For a tea cake ready for consumption, it can be broken into loose tea and placed in a ceramic pot (avoid non-breathable metal tins). Let it rest for half a month before use. This is because tea cakes often have a looser exterior and a stronger central "qi" (energy). After the above "Tea Qi Harmonization Method," the interior and exterior complement each other, allowing enjoyment of higher quality tea liquor.