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In general, tie guan yin tea we bought is basically a pack of 7 grams of packaging. This kind of packaging use a vacuum compression packing, if the packaging is like that, and you recently (20 days) will finish it, Only need to be placed in the shade, where protected the tea from light. If you want to save the best with a longest time, I suggest you put the tea in the fresh frozen box with minus 5 degrees, so that can achieve the best results.

However, Tie Guan Yin tea as a beverage, even if it has been dried compressed packing, which does not mean it can be permanently saved. If you wonder enjoy fresh flavor, you’d better place the Tieguanyin tea in the fresh frozen box with minus 5 degrees right after buying it. Best do not keep it exceeding one year, you’d better finish it in half a year.

For the preservation of Dragon well tea, it generally requires low temperature and vacuum sealing so as to guarantee the color, smelling and flavor of it in a short period. But why it always comes up with that the color, smelling and flavor become not as good as that at the beginning. The reasons are as followed:

1. The drying of tea leaves after fermented. Tea production techniques currently use in the direction toward the light shift fermentation, the tea of Gande is a typical example. In the light fermentation, the tea is easy to reflect the high orchid fragrance and tea water is as well more beautiful (showing the standard green bean water). But if you want the aroma of dried tea leaves to reflect aroma, in general, tea leaves would not be baked so dried, for the leaves must be with some water. This kind of tea should be saved in the place with low temperature and sealed to the effect water makes to leaves. If the tea was much dry, and feel very brittle, and this kind of tea needs a relatively low temperature.

2. Control of tea fermentation degree. Experienced people will fully take the issue of market liquidity and preservation into account in the control of the tea ferment. Therefore, people stay tea’s fragrance by controlling the fermentation degree in tea producing.