1, cool and dark. Exposure will make tea products oxidize rapidly, producing some unpleasant chemical components, such as the smell of exposure, which will not disappear for a long time.

2, ventilation avoid airtight. Ventilation contributes to the natural oxidation of tea products, and at the same time, it can properly absorb the moisture in the air (the moisture should not be too high, otherwise it will easily lead to mildew), accelerate the wet-heat oxidation process of tea body, and also provide moisture and oxygen for microbial metabolism. It is not suitable to seal with plastic bags, but can be stored with packaging materials with good air permeability such as kraft paper and leather paper.

3, open to avoid odor. Tea is very absorbent to the opposite sex and cannot be mixed with odorous substances. Should be placed in an open and ventilated environment.

During the storage of black tea, as long as the moisture content of the brick itself reaches the factory standard and the air humidity is not too high, it will not be moldy even after a long time (the dominant bacteria in the tea brick inhibit the production of other bacteria), but the surface of the old brick tea that lasts for 30 to 50 years may be parasitic with a layer of "tea bugs". "Tea bugs" are not terrible, which is the result of tea aging. The growth of bugs and bacteria may be beneficial to aging. Facts have proved that old tea with insect excrement is harmless to the body.