The shelf life of tea is actually relatively arbitrary from the perspective of actual manufacturers, and as the concept of old tea is hyped in the market, more and more standards have begun to allow the shelf life of tea to be marked for a long time. It is not good or bad to look at this issue alone, but from the perspective of safety, moisture content is the most important preservation issue.
According to national regulations, tea needs to be marked with the production date. According to GB-7718-2016 prepackaged food regulations, tea needs to be clearly marked with the production date and shelf life on the outer packaging.
However, according to GB/T 14456.1-2017, including the first part of green tea, there are no quantified parameters for the storage period and conditions of tea.
Therefore, the shelf life is actually established by the industry, most of which are 12, 18, 36 months, or 5 years, etc., and many teas are now being stored for a long time under the conditions of preservation.
Therefore, the shelf life is only a reference for individual consumers. But from my point of view, it is recommended to consider two points: First, if you want to maintain the original flavor for a long time, you can store it at a low temperature in the best possible sealed condition, or even freeze it (in fact, any tea can be). Second, under the existing research accumulation conditions, the food safety of long-term preservation of tea is mainly to achieve a low moisture content, which can be replaced regularly. Under the sealed environment of the desiccant, the impact of relative microorganisms will be smaller, and the food will be safer.
Sealed, dried, low temperature, and protected from light, the golden rule for long-lasting tea leaves (which tends to preserve the original flavor to the greatest extent).