These days I’m storing my tea thus
The cabinet is small, but just big enough to hold all my cakes and random puerh chunks. My aged oolongs I leave in the plastic bags and in drawers that are away from light and heat. There are really a few goals when you store a tea. Obviously, you hope it’ll improve, but more importantly, you have to first make sure that it is safe. A tea that grows unknown things is not going to improve, and that, I think, is a mistake that is sometimes made in an effort to speed up the transformation process of the tea.
From my experience with Taiwan, Hong Kong, etc, it is fairly dangerous to leave tea out in the open in an environment that is fairly humid. If done improperly, mold grows very quickly, often within a week of continuous rain with no reprieve. I think basically if the leaves are sufficiently moist, you’ll get mold growing, and that’s not a happy thing.
With the weather and the use of heater here, humidity is really not an issue. I don’t really bother with putting any water in here either — I just let it sit naturally. I rarely open the cupboard either. I suppose I’ll have to see how this turns out. I remember when I was in Beijing, I put a few bowls of water in there, and after doing that you can smell the tea more — moisture does have something to do with that. I might try experimenting with that again sometime soon.