It's All About Tea — tea storage

We've already spoken in-depth about pu-erh and even about the differences between ripe pu-erh and raw pu-erh. Unlike the brisk, fruity, floral, vitalizing raw pu-erh, ripe pu-erh is undoubtedly more of a grandpa of the tea world. Ripe pu-erh is unmistakably earthy, usually with strong notes of tobacco and firewood, cocoa, as well as dried stone fruits. Today, let's take a deeper look into grandpa pu-erh. (Read more)

Loose-leaf tea usually does not “go bad” like fresh food, as long as it stays dry and mold-free. But it can go stale. Over time, aroma fades, and flavor becomes flat. Delicate teas lose their freshness first. Green tea and other lightly oxidized teas should be used sooner, while roasted oolong, black tea, white tea, pu-erh, and other dark teas usually keep longer when stored well.

If the tea smells musty or looks moldy – it's safer to throw it away. If it only smells weak or tastes flat, it is probably just stale. (Read more)

Today Japanese teas are renowned around the world for their fresh, grassy taste, and unmistakable umami. Because of these favorable qualities, Japanese tea also requires extra care when storing.  (Read more)

Although there is a general criterion for storing loose leaf teas (in a tightly sealed container, away from moisture, out of the sun, away from smells), each specific tea type has conditions that work better for its longevity.

For example, when we store Japanese teas, we can take a few extra steps to ensure their utmost freshness. (Read more)