How to store your matcha to preserve its freshness and color
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You've just opened a tin of quality matcha. In 6 weeks, with improper storage, it will be bland, dull, and potentially bitter.
Storing matcha isn't complicated. But it does require a few simple habits.
The 4 enemies of matcha
- Light — degrades chlorophyll in a few hours. Matcha exposed to the sun loses its green color in a few days.
- Air — oxygen oxidizes catechins and aromas. Each time the container is opened, the powder is exposed.
- Heat — accelerates oxidation. Matcha placed near a heat source (radiator, coffee machine) degrades more quickly.
- Humidity — promotes clumping and can create mold if the container is not airtight.
Ideal storage
Container: The original container (metal tin or resealable bag) is designed to limit exposure. Do not transfer to a transparent glass jar.
Location: Closed cupboard, away from light and heat. The refrigerator is a good option — but only if you let the tin reach room temperature before opening (to avoid condensation).
Freezer: Option for large quantities or stockpiles. Thaw gradually in the refrigerator before use.
Reference durations: Unopened: up to 1 year (if stored properly). After opening: 4 to 6 weeks for optimal quality. Beyond that, the matcha remains consumable but its aromas fade. The color darkens slightly.
Signs that matcha is expired
- Color turned yellow-khaki or brown
- Aroma significantly diminished or absent ("flat")
- Taste noticeably more bitter than usual
- Significant clumps difficult to sift
FAQ
Q: Can matcha older than one year be consumed?
A: It is not dangerous, but its taste and nutritional qualities have significantly deteriorated. Reserve it for cooking rather than direct consumption.
Q: Should I write the opening date on the tin?
A: It's a good habit, especially if you have multiple tins. You'll know exactly where you stand.
