I break up my tea, trying to keep as much leaf shape as possible, leaving any “chunks” that will only result in flakes, and store it in containers for use on my counter. I do this to half of a cake and then store the other still intact half in a mylar bag with a boveda in a container in a location with relatively stable temperature, this keeps the tea at approx 72%RH and approx 23-26C. If the tea is good for aging and I like it enough I’ll rebuy it for long term storage to replace the half.