I can understand the logic of letting fermented tea rest after flights, but does it also apply to fresh maocha (spring 2018) that just arrived from Yiwu ?
(just please don't be conclusive I might not resist the smell coming out of this bag )
Does Fresh Mao Cha Also Needs to Rest After Flights?
To be safe, just let it rest at least two days. Better safe than sorry!
From my understanding any tea will benefit.
Yes 48 hours to be safe for most teas. On a flight, in the belly of the plane, temperatures can be very cold, then when on the ground, condensation may form inside the packet if opened too quickly, ruining your tea. Green tea especially.
Yes, I flew maocha from Kunming to Hong Kong and found it needed about a week to return to 'normal.'