I was at one of my regular "hangout" tea shops a couple of months ago, and the tea master there had been conducting an experiment on storing Wu Yi Yan Cha.
As there was a debate among people that paper (some even debated different varieties of paper) should be added when storing/aging the tea ,i.e. putting the paper below the lid or surrounding tea. She decided to find out for herself. I'm assuming the idea of adding paper is to absorb moisture from the tea or it's surroundings.
She used the same tin containers (similar to the kind that crackers usually come in), with the same tea leaves, all from the same batch, place in the same spot in her shop. Only major variable is the type of paper used with the tin containers. And of course, one container without any paper for a control sample.
When i found out about her experiment, it had already been going on for a few months, and i was fortunate enough to help her in tasting the results as of that point (about 3-6 months).
Varieties of paper she used included rice paper, standard paper that we use for printing documents, mahjong paper and a couple others. My memories' a bit vague on the exact variants.
The results were very interesting. It turned out that some variants of paper absorb the fragrance of the leaves, while some ended up turning the tea sour, and some of the teas ended up with the taste of the paper itself!
The best result (in both our opinions at least) came from the "control" container. The tea retained it's main characteristics with minimal loss comparing to the others.
I am looking forward to see how the experiment progresses in the coming months. and will try to get a more detailed account of things and also PICTURES! hehe