In the past, fermented tea leaf used to be packed tightly in bamboo containers. It was put in the containers layer by layer. It was kept for at least six months. Nowadays, fermented tea leaf is packed in Penang sacks one layer after another. Then they are well pressed by big pieces of stone. They are left like this for a long time. Then they are ready to be sold. While they are kept in sacks and pressed, the superfluous juices drain outside. It can make the place dirty. However, it cannot affect the quality of the fermented tea leaf. Because it can lessen the bitterness and humidity of the tea leaf and can lost up to three years. It can be sold at any time. Some farmers sell their produce when the price of the it rises. The only difficulty they have is that they do not have sufficient places for storing them.

            Fermented tea leaf is attached to social, religious events and it is used in offering ceremonies as an essential object to accept good information. Therefore, Myanmar people stored and consumed tea leaves all year round.