Like aged wine, aged Wuyi Rock Tea is semi-fermented and gets better with age. If stored properly, it can have medicinal value after ten years. Many people understand this concept but are unsure what type of tea to choose and how to store it to achieve its full potential. Here are four key points to consider.

1. Selecting the right tea is a prerequisite; choose authentic rock tea from within the scenic area for aging. This type of tea has exceptional quality and taste.

2. The production process is also crucial. Only traditionally made rock tea can maintain its rich flavor when aged. This means the tea must be processed correctly, with heavier bruising during the green-making process (i.e., over 30% fermentation).

3. The tea to be aged must be roasted to at least medium-high fire (charcoal-roasted) to prevent reverting to green.

4. Storage conditions must be optimal: dry, odor-free, and at room temperature (especially not exceeding 30 degrees Celsius in summer). Storing the tea on the second floor of a warehouse is ideal.

How often should aged tea be re-roasted? It depends on the condition of the tea. If it becomes overly astringent or reverts to green, it should be re-roasted. Typically, in the first one to two years, it may need to be re-roasted annually, then every two to three years thereafter. Re-Roasting should be done at a moderate fire temperature (to remove moisture).