1. Avoid high temperatures: High temperatures accelerate chemical reactions, causing active components to decompose prematurely and leading to loss of nutritional content.

2. Control humidity: Moisture promotes the premature breakdown of organic compounds and encourages bacterial growth, resulting in nutrient loss, mold, and spoilage.

3. Keep away from light: Direct sunlight destroys vitamin C in tea, altering its color and flavor.

4. Avoid strong odors: Tea leaves are absorbent and can easily oxidize when exposed to air, losing their original flavor.