Tieguanyin does not have a specific shelf life.
Under normal circumstances, most Tieguanyin sold on the market is lightly fermented, so it is best not to keep it at room temperature for more than three months. It is best to drink it within one to two months. Tea is a food, a fast-moving consumer good, not a collectible. Vacuum-sealed and stored at a temperature of 3–5°C, it can last up to two years. The lower the temperature, the longer it can be stored, but it will spoil more easily when returned to room temperature, so it should be consumed quickly.
In addition, high-temperature roasted Tieguanyin is suitable for aging into old tea. It can be kept for ten or even twenty years. In Fujian, there is a folk practice of putting tea inside pomelo peels to age it into old tea, which is used as medicinal tea. This type of tea has a strong cooling, fire-clearing, and heat-relieving effect, with a smooth and soft taste.
The tea we buy is usually packaged in 7-gram servings using vacuum compression. If packaged this way and with an outer can, and if you plan to finish it soon, simply store it in a cool, dark place away from light. For optimal preservation and maximum shelf life, it is recommended to keep it in a freezer at minus 5°C for the best results. During storage, avoid placing the tea near items with strong odors, and protect it from direct sunlight and moisture. However, based on personal experience, even if Tieguanyin is dried and vacuum-packed, it cannot be preserved indefinitely. To enjoy the freshest flavor, it is best not to keep the tea at home for more than a year, and ideally, finish it within half a year.
Nowadays, a type called "aged Tieguanyin" is popular. This refers to Tieguanyin that has been stored for many years. Farmers slowly roast the tea over a low fire until it is sufficiently dry, then seal it in pottery jars with wax. After a few years, they take it out and roast it again, resulting in an excellent flavor. It is said to aid digestion and soften blood vessels in the elderly.
The temperature setting for roasting Tieguanyin depends on the roaster's experience and understanding of the tea's characteristics. Based on the specific qualities of each batch, different temperature levels can be set: fully roasted, ripe roasted, heavy roasted, medium roasted, light roasted, and fragrant roasted. Each produces a different flavor profile. Some prefer fully roasted or ripe roasted tea, while others like medium, heavy, light, or fragrant roasted tea—it all depends on personal taste.
The types of Tieguanyin roasting are: fragrant fire or one-part fire (about 80°C); light fire or three-part fire (90–100°C); medium fire or five-part fire (110–120°C); heavy fire or eight-part fire (130–140°C); ripe fire or nine-part fire (150–180°C); fully roasted or ten-part fire (190–200°C).
The temperature setting and timing of roasting Tieguanyin all rely on the roaster's experience. The process is thrilling and risky—one mistake can ruin a batch by burning, steaming, shrinking, or drying it out, or even turning it into charcoal. Roasting tea is a bit like "playing with fire." But if one masters the nature of fire and water, just like forging fine swords, the result can be excellent. The state of "water nurturing wood and fire transforming into the tea" is what roasters pursue. When the fire has fully penetrated the tea, the flavor naturally becomes "sweet," without any dry or bitter taste. Otherwise, the tea soup will not quench thirst but will instead cause dryness and heat, leading to "self-immolation"—a wasted effort.