Tea Storage - what works, what doesn't? in Coffee & Tea Posted November 7, 2008 So much depends on the tea being stored. Blacks/Puerhs like a little breathing so yixing, etc works well. Reds are more forgiving so relatively air tight is good enough (for me). Greens and whites can be quite delicate and more care needs to be taken.For reds and high consumption greens I use the good ole Chinese double lidded tins with tin inner lid as these do a good enough job.For blacks and purehs most any breathable container that wont impart a taste. I like yixing and other clays, or original paper wrappers in a wooden container.Greens and whites are much more delicate and require more care. I tend to use "high barrier" bags and then vacuum seal them. A good source for "barrier bags" and sealing equipment is www.sorbentsystems.com Barrier bags are often a mylar composition that forms a very good barrier against light, moisture, and air, UNLIKE typical ziplock bags which air molecules will easily leach through. Again, typical baggies are very poor protection against air, moisture, and light. For really delicate long term storage I also use nitrogen purging and refrigeration which I detailed in another post.Just my two leaves worth.....←This is an interesting take on a perhaps ancillary issue. I also recall reading, some decades ago (I have not kept up with my tea research, it seems), that certain teas - e.g. Darjeelings & Oolongs - improve with age while others, particularly Ceylons, will deteriorate no matter how you store them & are best drunk quickly.I've found this to be anecdotally true - when I've found a Ceylon or Assam that I've forgotten about in the back of the cupboard, it's generally gone flat - but certainly haven't done exhaustive experiments. I'm curious to hear others' experiences in this regard.