What's even more interesting, Chou Yu notes, is that many old teas don't taste good just after they've been pulled out of storage. It's only after a few weeks of having been exposed to the fresh air that they suddenly and unexpectedly become pleasing to the palate.
周渝指出，更有趣的是，不少老茶剛從倉裡拿出來時並不好喝，沒想到放了幾個禮拜後，這些老茶好像因為重新接觸到新鮮空氣，又「活」過來般地變好喝了。