How to store aged white tea? The author consulted relevant materials such as the "Chinese Tea Encyclopedia," "Chinese Tea Classics," and "Chinese White Tea," but found little mention of methods for storing white tea; the storage methods for ordinary tea often contradict those suitable for white tea. To address this, the author interviewed representative producers and distributors of Fuding white tea to explore this issue.

Lin Jian, Chairman of Fujian Pinpinxiang Tea Co., Ltd., believes that under different storage conditions, Fuding white tea undergoes chemical reactions that produce unpredictable substances. In a good storage environment, aged white tea can develop excellent aroma and taste. Pinpinxiang is collaborating with Anhui Agricultural University to study the specific transformation pathways and products of chemical substances during white tea storage.

Lin Youxi, Chairman of Fujian Tianhu Tea Co., Ltd., believes that the key to storing white tea is to ensure the tea leaves are dry, with low moisture content. Using tin foil paper to package the tea can block light and seal it tightly. Storing tea in large packages is more effective than in small packages.

Zhang Aning, a white tea distributor who has long sold white tea in northern China, believes that due to climatic differences, storage conditions vary greatly between the south and north. In Fuding and southern regions, the internal substances of white tea transform quickly, while in the north, the transformation is slower. Therefore, the best way to store Fuding white tea is to store it locally in Fuding for 3 to 5 years before moving it to the north for long-term storage.

Zeng Xing, General Manager of Yinlong Tea Co., who once worked in packaging at the Fuding State-owned Tea Factory, said that in the past, white tea was packaged in wooden boxes made of fir wood. The aroma of fir wood blended harmoniously with the tea. Today, due to cost and environmental concerns, wooden boxes are rarely used and have been replaced by cardboard boxes. He believes that tinplate packaging is the best for white tea, but the packaging should be lined with white paper before filling with tea leaves.

Zhang Xuejin, General Manager of Fuding Wuyao Tea Co., Ltd., conducted an experiment on storing Baihao Yinzhen (Silver Needle). She sealed 5 kg of Baihao Yinzhen in two layers of aluminum foil bags and plastic bags, placed them in a ceramic jar, and stored them for three years. For comparison, another batch of Baihao Yinzhen stored for seven years was frequently opened. She found that the three-year-old silver needle had better color, liquor color, and taste. She also emphasized that tea moisture content is critical, and high moisture content makes long-term storage impossible.

Zheng Limei, a tea merchant from Dianshui Village, said that a few years ago, some out-of-town customers lacked a full understanding of white tea. Thinking all white tea was the same despite significant price differences, they bought cheap white tea produced by local farmers, only to find it spoiled the following year. When presented with samples, the moisture content of the white tea was found to be at least 12%.

Based on the experience of these white tea professionals, the following points summarize long-term white tea storage: 1. Tea moisture content: The national standard is 7%, but for long-term storage, the moisture content must be controlled below 5%. 2. The storage environment should be dry, at room temperature, free of odors, and with humidity below 60%. In concrete rooms, the floor should be supported with a wooden frame. 3. Packaging: One method is to use cardboard boxes with two inner layers, plastic film and tin foil paper to pack the tea, then place it in a cardboard box. Wooden boxes can be treated similarly. Another method is to use tinplate containers (preferably holding more than 1 kg), lined with paper and filled with tea leaves. Tea can also be stored in ceramic jars. 4. Pay attention to regional differences: High-latitude areas have a dry climate suitable for long-term storage, but it is best to store the tea in the original Fuding area for at least 3 years before transferring it. 5. During storage, avoid opening the packaging unnecessarily to prevent air from accelerating oxidation.

Fuding white tea is naturally processed through withering and low-temperature drying, making it a post-fermented tea. The polyphenol oxidase and other enzymes in the tea continue to act, converting tea polyphenols, caffeine, theanine, lipids, and carbohydrates into aromatic substances, theaflavins, theabrownins, etc. This causes the taste and liquor color of white tea to change over time and makes it more resistant to multiple infusions.