Matcha is delicate. When it’s cared for, the cup stays bright, smooth, and quietly sweet. When it’s not, colour fades and flavour flattens. Here’s how to keep your matcha feeling fresh — so every whisk brings a gentle wave of calm.
Why Storage Matters
Great matcha shines with aroma, umami, and that bright green colour. Exposure to light, oxygen, heat, moisture, and odours slowly steals those away. A few simple tips can help protect what you love in the cup.
The Five Enemies (and How to Beat Them)
- Light: Choose an opaque tin or pouch. Keep it out of direct sunlight. Don't put your matcha in a glass jar container.
- Oxygen: Close the lid promptly. Smaller tins mean less air space.
- Heat: Store somewhere cool—away from ovens and warm windows.
- Moisture: Use clean, dry tools. Avoid steam and wet spoons.
- Odours: Matcha absorbs smells. Keep it away from anything with adours.
Day-to-Day Storage (Opened Tins)
For everyday use, keep your matcha in a sealed, opaque tin in a cool, dark cupboard. For peak flavour, finish an opened tin within 30–60 days (up to ~90 days is fine, with a gradual softening of aroma).
Tip: You can refrigerate an opened tin—but only if it’s tightly sealed, and you let it return to room temperature before opening so condensation doesn’t form.
Bulk Storage (Unopened Bags)
Buying larger bags? Portion them. Keep one small working tin on the counter and store the rest sealed and unopened in the fridge or freezer. When you’re ready to open a portion, let it thaw sealed (fridge overnight, then 30–60 minutes at room temperature). This prevents moisture from touching the powder.
Fridge vs Freezer
- Fridge: Great for short–medium term. Protect from odours (airtight tin inside a pouch).
- Freezer: Best for long-term bulk. Portion into small packs so you only thaw what you’ll use in 2–4 weeks.
Shelf Life (At a Glance)
Typical timeframes for best quality
| Condition | Timeframe | Notes |
|---|---|---|
| Unopened, nitrogen-sealed tin (cupboard) | ~12 months from pack date | Cool, dark place; earlier is fresher |
| Opened daily tin (cupboard) | 30–60 days (best), up to ~90 | Close promptly; avoid heat/steam |
|
Opened, refrigerated (well-sealed) |
~2–6 months |
Bring to room temp before opening |
| Unopened tin/bulk (freezer) | 12+ months (some high quality matcha can be stored in the freezer for up to 24 months) | Thaw sealed before opening |
How to Spot Stale Matcha
- Colour: Bright green shifts toward olive.
- Aroma: Sweet, fresh notes feel muted.
- Taste: Less umami; more astringent or flat.
- Texture: Slight clumping or “tackiness” from moisture.
FAQ
Should I keep matcha in the fridge?
You can—especially in warm, humid climates. Keep it well-sealed and let it warm to room temperature before opening to avoid condensation.
Can I freeze matcha?
Yes, you can freeze unopened matcha. For bulk, portion into small airtight packs, thaw sealed, then open. Always let it warm to room temperature before opening.
How long does matcha last once opened?
For the brightest cup, finish within 30–60 days. Quality then softens gradually.
My matcha turned dull/olive—what happened?
Likely light/oxygen/heat over time. It’s still fine to drink; the flavour is simply less lively.