Howdy group!
This is a mundane question of you knowledgable and sometimes testy people. I am new with this group and working on the taste variations in what teas I can get my hands on locally. I store the bulk teas in canisters with rubber rings and metal whatever they call it things that hold the lid down. Like ancient canning jars. The canisters are blue pottery and have wooden spoons slipped into a pottery holder on the side which is the reason I used them for the tea. In them I have a white, a ceylon and two different assams. In glass ones I have various tea bags with paper envelope covers. I do not live in a humid climate, mold has never been the problem in the past. To the questions: 1. Do the teas need 'airing?' or are they ok with just opening to use regularly or occasionally. 2. Is there anything wrong with them sitting on the kitchen counter, not in direct sunlight?
Thanks in advance for your answer. The advice on the white tea you provided earlier stimulated me to do some research for more knowledge. I will never again purchase a tea without prior research. What am I going to do with 8 oz cheap white tea. Hmmmm! I bake bread lots. I wonder if brewed white tea cooled and used as the liquid in bread with snippets of dried apricot would taste any good. Any suggestions?
Mary - from the pacific northwest of the USA