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Sealed storage keeps tea drinkable for years, but most teas taste their best within 6–24 months, depending on type and handling.

Jasmine tea often tastes best steeped 2–3 minutes in 75–85°C water, then adjusted by leaf shape and strength.

Steep hibiscus tea 5–8 minutes in hot water just off the boil; stop sooner for a brighter sip, longer for a darker, punchier cup.

Peppermint tea usually steeps 5–10 minutes in just-boiled water; put a lid on it, then pull the leaves when the mint tastes clean, not sharp.

Green tea steep time is usually 1–3 minutes; shorter keeps it sweet and clean, longer can turn it sharp if the water’s too hot.

Most white tea tastes best after 2–5 minutes, using water off the boil so the cup stays soft and sweet.

Chai keeps for 3–4 days in the fridge; if it sits out, chill it within 2 hours (1 hour in hot conditions).

Pu-erh tea can last for years if kept dry and odor-free; some sheng ages for decades, while musty or moldy leaves should be tossed.

Rooibos stays at its best for 12–24 months unopened, then 6–12 months once opened if kept sealed, dry, and away from heat and light.

Sealed sencha tea holds flavor for 6–12 months; once opened, use it in 2–4 months, and drink brewed sencha in 2–3 days refrigerated.