A home freezer that is frequently opened and closed seems a bit problematic to me. A deep freezer that is hardly ever opened and maintains a consistent low temp seems better ... but this does not help you.
I have wondered over the years whether even the very low moisture content in dry Japanese tea could be a problem with freezing ... but I never really investigated it. I did hear some time ago that in some areas in China, end consumers frequently store their greens in a freezer.
I have always felt that cold storing unopened pouches of Japanese greens to be a good idea.
I recently opened a pouch of sencha (Tsuen Aoi sencha), repackaged 2 portions and vacuum-sealed them, and put them in my home freezer. After a couple of months, they were brought out, let come to room temp overnight, and have been making excellent tea.