The 3 Enemies of Fresh Tea (And How to Beat Them)
? Oxygen
Kills: 60% of flavor compounds in 3 months
Fix: Vacuum-seal in single servings
? Light
UV rays degrade catechins 5x faster
Fix: Use opaque ceramic canisters
? Odors
Tea absorbs fridge/freezer smells in hours
Fix: Double-layer aluminum bags
? Preserve freshness with our Airtight Tea Storage System used by tea masters
Tea-Specific Storage Guide
| Tea Type | Container | Shelf Life |
|---|---|---|
| Green/White | Refrigerator (odor-free zone) | 6-12 months |
| Oolong | Purple clay jars | 2+ years |
| Pu-erh | Bamboo leaf wrappers | Decades |
| Herbal | Dark glass jars | 1 year |
Never Do This:
✖ Store different teas together (flavor crossover)
✖ Keep near spices/coffee (tea absorbs everything)
✖ Use plastic bags (static attracts moisture)
The "Tea Zombie" Test
Your tea is dead if:
☠ No aroma when rubbed between fingers
☠ Leaves don’t unfurl when brewed
☠ Tastes like cardboard (oxidized beyond rescue)
? Revive stale tea with our Freshness Rescue Kit (includes humidity packs)
Pro Long-Term Tricks
For aged teas: Boveda 62% humidity packs
Freeze green tea in portioned nitrogen-flushed bags
Label with harvest date + re-test schedule
At Tea Teapot, we pack all teas in UV-blocking bags with oxygen absorbers—because your cupboard should be a time capsule, not a graveyard.
