The process of tea storage involves many considerations, and even a slight oversight can lead to changes in the quality of the tea leaves. This may result in reduced flavor, deteriorated aroma, or the leaves and tea soup turning red or dark. The main factors causing these changes are moisture, temperature, oxygen, light, and odors. Therefore, everyone, please pay attention! When storing green tea, the following five points must be kept in mind.

Avoid Moisture

Green tea leaves are a loose, porous, hydrophilic substance, making them highly hygroscopic. When storing green tea, a relative humidity of 60% is ideal. Exceeding 70% can cause mold spots due to moisture absorption, leading to acidification and spoilage.

Avoid Sunlight

Sunlight promotes the oxidation of pigments and esters in green tea leaves, breaking down chlorophyll into pheophytin. Storing green tea in glass containers or transparent plastic bags exposed to sunlight can trigger chemical reactions in its internal compounds, degrading the tea's quality.

Avoid Oxygen

Chlorophyll, aldehydes, esters, vitamin C, and other components in green tea leaves easily react with oxygen in the air. Oxidized green tea will result in a redder, darker tea soup and significantly reduced nutritional value.

Avoid High Temperatures

The optimal storage temperature for green tea is 0–5°C. High temperatures break down amino acids, sugars, vitamins, and aromatic compounds in the tea, reducing its quality, aroma, and flavor. Heat accelerates the degradation of chlorophyll in green tea, converting it into pheophytin and turning the vibrant green color into a dull brown. The auto-oxidation of compounds like tea polyphenols also intensifies under high temperatures.

Avoid Strong Odors

Green tea leaves contain macromolecular palmitase and terpenoids. These compounds are highly active and unstable, readily absorbing strong odors. Therefore, if tea is stored alongside odorous items, it will absorb the smells and become impossible to cleanse.

Zhengshan Xiaozhong Black Tea

Zhengshan Xiaozhong is the earliest produced variety of black tea in China and is considered the ancestor of black teas. It is smoked with pine needles or pine wood, giving it a very strong and rich aroma. The main production area of Zhengshan Xiaozhong is Wuyi Mountain in Fujian Province. As a fully fermented tea, how should it be stored properly? Below, we’ll explore the storage methods for Zhengshan Xiaozhong.

Storage Methods for Zhengshan Xiaozhong

Compared to other tea varieties, storing Zhengshan Xiaozhong is relatively simpler. Generally, it should be kept in a sealed, dark place. Additionally, as with all teas, it is prone to moisture absorption, so the storage area should be dry and well-ventilated. The requirements in other aspects are not as stringent, making it relatively easier to store compared to other teas.

Zhengshan Xiaozhong Improves with Age

Since Zhengshan Xiaozhong is a fermented tea, its flavor profile evolves over time with proper storage. After one or two years of storage, the tea develops dried-fruit notes, and the brewed tea becomes mellower and more flavorful. Beyond three years, its taste further improves. If stored with good sealing, Zhengshan Xiaozhong can achieve the effect of becoming more aromatic with age.