futurebird wrote:I have about 15 open samples now, and I won't get through them before they go stale-- for now they are in a ziplock with binder clips.
Keep in mind that wulong with any amount of roast will be good for quite a while. It might lose some of the fragrant freshness, but the roast will settle and the tea will actually be better after about a year in a bag or tin (particularly tins with a good seal, as you want *some* air).
Also, if you don't drink the mid- to high-fire/roast before it goes stale, you can hold on to it for a few more years and you'll get aged wulong. Again, you just want it to be air-tight, but with *some* air -- just not too much humidity. I have a 2004 light-mid roast that went stale; I threw in some desiccant packs, put it in the back of the closet, and it is turning/has turned into a lovely aged wulong
I was also going through my sample collection this week, and tried some samples of greener stuff (like a Jin Xuan) that had been heat sealed in the plastic covered mylar pouch, and they were still very good after several (4?) years. I even have some teas in plain ziplock baggies that have held up pretty well (surprisingly).
I guess my point is that wulong isn't as hard to store as you might think; they hold up a lot better than green teas. The main thing you have to watch out for is humidity and light.