1, must be in the dry aging warehouses
Stem positions will not moldy, transforming relatively slow, but the tea to maintain true. Dry warehouse means tea in humidity, moderate temperatures, ventilation air environment after fermentation store warehouse is wet tea merchants in order to obtain profits, the tea on the poor ventilation, high relative humidity environment to accelerate aging.
2, not sudden changes in temperature
If the high temperatures inside the warehouse, too sudden temperature changes, it will affect the taste for tea Waterborne lively, and even positions within the temperature is too high, a sultry, will be the original Health tea, cooked into a general, such cases in Hong Kong The tea from time to time.
3, miscellaneous taste avoid infection
Hybrid tea most easily absorbed gas smell, squandering a dry tea, suction-smell in the air. Therefore, we should not seek to miscellaneous storage environment clean taste.
4, use bamboo to suffer packaging
"Tea is to be built. Still filled with thick suffer tight. Urn mouth further suffer. Zhifu in the dermis," Xu Ming Dynasty in the world "tea infrequent" in such records. This traditional packaging materials and methods to help tea after fermentation, filtration miscellaneous flavor to ensure that the effectiveness of purity. People often would have opened the old inferior quality tea to switch to a paper-plastic bags, a long time, will be the odour, it will directly undermine the tea taste.
5, the attention of tea TSE life
Pu'er tea's life, in the end is 60 or 100 years, or several hundred years, no conclusion, who often rely on intuition tea analysis of the extent of their Chen. If Fu Yuan-chang, the Celebration of the old Pu'er tea Chen round of the flu has reached the highest point and must be sealed storage, so as not to continue its rapid post-fermentation, resulting in the gradual disappearance of the tea, taste recession tarnished. Jingua Gong Palace of tea, Chen period January 2 centuries, its taste "-colored, but Cha Wei Chen, weak."
