How to Store Tea

All teas have a shelf life. The enemies of tea are air, light, moisture, and odours from spices or other foods. To preserve its freshness as long as possible, tea should be stored in a cool and dry place, in a container that is opaqu and airtight. An airtight tin is best. Since tea absorbes other odours very easily, it is important to store it away from any strong-smelling foods. DO NOT refrigerate or freeze teas.

White Teas

White tea is appreciated by connoisseurs for their unmatched subtlety, complexity, and natural sweetness. The most delicate of teas, white teas are minimally processed. They are simply steamed, then dried, without significantly altering the leaf. Consequently, these teas appear light and fluffy and require more room to infuse than other teas. White tea is hand picked and is only picked once a harvest when the plant just starts growing.

Green Teas

Green Tea is the least processed of all tea types. Green tea stays that way because the leaf undergoes a different process that prevents fermentation. Green teas are produced by a process that does not include oxidation, this process is sometimes referred to as fermentation (in contrast, black teas are oxidized, or exposed to air.) As soon as the leaves are plucked from the plant they are steamed initially to kill the leaf (Sencha, Gyokuro). Most are first withered by simply letting some of the leaves' moisture evaporate, making the leaf pliable.