How to Judge if Tea Has Expired?

Although most teas don’t have a shelf life and can even improve with age, it’s essential to check the following aspects for health safety before consumption:

1. Visual Inspection

• Color Change
  • Green tea may turn from vibrant green to dark yellow, while dark tea might fade from glossy black to grayish brown, indicating oxidation.
  • White tea with silver-white hairs should be checked if the hairs turn yellow or fall off, a sign of improper storage.
• Texture Abnormality
  • Mold spots, clumping, insect holes, or a sticky texture (when crushed) suggest moisture damage or spoilage.

2. Aroma Test

• Fresh Tea
  • Should emit a clear fragrance, floral notes, or unique varietal scents (e.g., the chestnut aroma of Longjing, the caramel scent of Yancha).
• Expired Tea
  • May release stale, musty, sour odors, or lose its aroma entirely.

3. Taste and Liquor Color

• Flavor Judgment
  • Brewed tea should retain its original freshness. A sour, bland, or moldy taste signals spoilage.
  • Expired tea may feel harsh or bitter on the palate, unlike the smoothness of fresh tea.
• Liquor Discoloration
  • Green tea liquor turning from bright green to murky brown, or black tea from reddish-bright to dull, indicates degradation.

4. Dryness Check

• Pinch the tea leaves: Freshly stored tea should crumble into powder. If leaves feel soft, clumpy, or damp, they have likely absorbed moisture and may be moldy.

Special Notes

• Storage Variances by Tea Type
  • Light-fermented teas (green, yellow tea) are best consumed within 1–2 years to preserve freshness.
  • Post-fermented teas (Pu’er, aged white tea) can be stored long-term if kept in a cool, dry, ventilated place away from light—regular checks are still necessary.
• Key Storage Tips
  • Store green tea in a sealed container under refrigeration; fermented teas can be kept at room temperature in a dark place. Avoid mixing with odoriferous items to prevent tainting.

By combining these checks, you can both avoid consuming spoiled tea and maximize the flavor potential of properly stored varieties.