I'm curious about this thread. In Taiwan I have seen some merchants stock their teas in a tea fridge. But in general, this is not the practice. Here at home I don't drink many very green teas unless, as Sherubtse posted, you include some greener Li Shan or other other Taiwan wulong teas. For whatever reason, at this phase, I just haven't felt drawn back towards Japanese greens.
So, is the consensus that Japanese greens, or all more green teas in general, are needing this cold storage method?
I don't have a problem with my teas at home flattening out. I make sure upon opening that the tea bag is pressed free of air, resealed tightly in its bag, and placed in a sealed tea tin in the tea closet in our tea room. I find that my teas keep well and if they have lessened in potency at all, a heated "bake", post teapot warmup, in the warm interior of the pot, prior to pouring the first round or warming rinse, snaps them back fairly quick (2 min. dry bake).
Also, I buy my teas in small quantity packaging. Even when I purchase a larger quantity I do so by having the large quantity divided amongst small, individually sealed bags.
Is this problem of tea decay, for some, due to having a great number of teas open at one time, so that a tea is sitting open, unused for a while? The longest I have a tea around, opened, is about 6 months; more commonly though they are open from 6 to 10 weeks before I move through the tea.