How to store tea after the first brewing?

A good loose leaf tea can be brewed several times, the white silver needles I have is good for seven brewing per batch, the huang shan mao is good for five and the dragon well is good for six. I have heard that the tea will last well for up to twenty four hours between brewing. I have a cast iron tea pot, and it is a terrible idea to store anything moist or wet therein. To store the tea leaves in open air seems that it may pose a risk of damaging them, and to store with the rest of the leaves would merely get them wet. I currently store said leaves in open air, but I fear this may be tampering with the quality. And so, how doses on go about storing tea leaves after their first brewing? Where are they stored? Will a airtight container merely lock in the moisture? And how were brewed leaves stored traditionally in the tea culture of china and japan? Please be specific, and focus's on traditional methods.