You’ve bought good quality tea and spices, but a few months later the flavour has faded and the aroma is gone. The culprit is usually storage. Tea leaves, herbal petals and spices are all dried plant products, and they lose flavour quickly when exposed to the wrong conditions. The good news is that keeping them fresh is simple once you know the basics.
The four enemies of freshness
Almost all flavour loss comes down to four things:
- Air. Oxygen slowly breaks down the oils and compounds that give tea and spices their flavour and aroma.
- Light. Sunlight and even bright kitchen light can fade colour and flavour, especially in green tea and hibiscus.
- Heat. Warmth speeds up every kind of deterioration. Shelves above the stove or kettle are among the worst spots in the kitchen.
- Moisture. Dried products absorb humidity, which can lead to clumping, staleness and, in the worst cases, mould.
A fifth one matters for tea in particular: strong smells. Tea readily absorbs odours, so storing it next to coffee, onions or spices can change its taste.
Choosing the right container
The best containers are:
- Airtight. A good seal is the most important feature.
- Opaque. Tins and ceramic canisters block light. If you use glass jars, keep them in a dark cupboard.
- The right size. Less empty space means less air sitting on top of the leaves.
- Clean and dry. Always dry containers fully after washing.
Many quality products now come in resealable pouches. These work well if you press out the air and seal them properly each time.
Storing black, green and herbal teas
Black tea, such as Ceylon orange pekoe, is the most robust and keeps well in an airtight tin in the pantry.
Green tea is more delicate. It’s more sensitive to light and warmth, so buy smaller amounts and use it more quickly.
Herbal teas vary. Hibiscus petals are hardy, but their bright red colour fades in light, so keep them in an opaque container. Moringa leaf and powder should be kept well sealed, as the green colour dulls with air and light exposure.
If you’re buying hibiscus tea Australia wide from a specialist like Yarra Valley Impex, which offers it in both petals and tea bags, decant petals into a sealed tin once opened, or keep the original pouch tightly closed.
Storing cinnamon and other spices
Whole spices last longer than ground ones. That’s because grinding exposes more surface area to air, so aroma escapes faster.
For cinnamon:
- Quills hold their flavour much longer than powder. If you only use cinnamon now and then, buy quills and grind small amounts when needed. Ceylon quills are soft enough to crumble or grind easily at home.
- Powder should be kept in a small airtight container and used regularly.
- Yarra Valley Impex recommends storing Ceylon cinnamon in an airtight container in a cool place, away from sunlight, heat and moisture, and not on a rack above the stove or by a window.
Should you refrigerate?
Generally, there’s no need. Opening a cold container in a warm kitchen can cause condensation, which adds moisture. A cool, dark pantry or cupboard is usually best. If you do refrigerate something, make sure the container is fully airtight and let it reach room temperature before opening.
Simple habits that help
- Buy what you’ll use. Fresher is always better than bigger.
- Label and date. Note when you opened each container.
- Use clean, dry spoons. Never scoop with a wet spoon.
- Keep teas separate. Don’t store flavoured or spiced teas next to plain ones.
- Check with your senses. If tea or spice has lost most of its aroma, its flavour has faded too.
Buying tea online with freshness in mind
When buying tea online, look for sellers who list origin, use quality packaging and ship promptly. Products stocked locally usually reach you faster, which helps freshness. To compare different teas and find what suits you, browsing tea online is an easy place to start.
