Hi guys, I am a huge fan of Don Mei here in London and his youtube channel and all of his suggestions. But, I’ve been trying his method of storing tea leaves in a dry clean towel between steepings, and whilst this may work for storing leaves for 12 hours or less, it goes horribly wrong if you want to store them for any longer, like a week in my case: XXXX
My beautiful Yunnan golden buds went from a malty milky chocolate flavour (XXXX) to mouldy potatoes!

I know I say in the video that it must have become contaminated with food odours, but that’s not it, as I actually stored it in my room, which smells like roses of course!

In any case, I have no food in my room.
Does anyone have experience with this? Is it possible to store tea leaves for a week and to maintain the flavour? What method works? It’s such a shame if this isn’t possible. Yulia X