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11th June 2009



We were recently given a pack of Anji Bai Cha from another tea supplier. It really highlighted for us a problem that we see as regrettably widespread, the issue of packing and correct storage. When packed and stored correctly, teas retain their flavour, colour and quality for longer. When care is not taken to package and store tea well, it's immediately clear from the look and taste of the end product - what ends up in your cup.When it comes to taste, poorly stored tea will taste flat. There will be hints of the flavours that the fresh leaf contained but they will be muted. The liveliness and freshness of taste of properly stored tea will be in contrast to the flatness of badly stored tea. When it comes to the appearance of the dry leaf, it will be very clear, especially with green teas, that badly stored tea has deteriorated in terms of freshness.

The photo above shows a poorly stored Anji Bai Cha on the left and our Anji Bai Cha green tea on the right. Both teas were picked in the same year and there has been no photoshopping on the colouring of these leaves. The effect on the colour and freshness of the leaves of bad storage really is that visible in the dry leaf. The left hand sample has lost almost all the fresh spring green leaf colours it must have had at some point. We package our teas at source as soon after production as possible and wherever possible we use vacuum packing to ensure the tea is kept at its best for longest.With care and proper storage, tea can be kept as fresh as possible for a long time. Our customers will testify that the Anji Bai Cha they order, receive and drink really does have the same bright colour as the above photos. It's definitely something to keep an eye out for when buying loose leaf teas.