Storing matcha correctly: how to keep it fresh and green
Matcha is sensitive. If stored incorrectly, it turns yellow and loses its taste and effect. Stored correctly, it lasts for months. Here are the most important rules.
The 4 enemies of matcha
1. oxygen - oxidation destroys EGCG and chlorophyll. Always seal airtight.
2. light - UV radiation breaks down the chlorophyll. Never store on a windowsill.
3. heat - temperatures above 25°C greatly accelerate decay.
4. foreign odors - Matcha absorbs odors. Not next to coffee or spices.
Optimal storage - step by step
Unopened: Cool, dark, dry - e.g. in the kitchen cupboard away from the stove. Shelf life: up to 12 months.
After opening: Refrigerator, tightly closed. Bring to room temperature for 10 minutes before opening (prevents condensation). Use within 4-6 weeks.
When is matcha no longer good?
If the matcha is yellow or olive instead of emerald green, smells bitter or no longer foams, it has oxidized. It is not harmful, but its taste and health are significantly weaker.
The MatchaTime packaging is ideal
MatchaTime Matcha is available in two types of packaging: the airtight, opaque metal tin - optimum protection against oxidation - and the resealable zip bag, which also provides good protection against light and moisture. After opening, simply seal well and store in the fridge.
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