Storing your matcha: what really matters

Matcha doesn't spoil in the sense that it becomes dangerous. What happens is worse: it
fades. The color dulls, the aroma disappears, and bitterness replaces
the sweetness it once had.

The good news is that the process is perfectly manageable. Four
enemies, four countermeasures.

The Four Enemies

Light. It degrades chlorophyll, which gives matcha its vibrant
color. Matcha left in a clear jar on a countertop will lose its color in a few weeks. This is why all
serious packaging is opaque.

Oxygen. It oxidizes aromatic compounds. Each opening allows a little in;
a poorly sealed container allows a lot in. It is the primary enemy
after opening.

Heat. It accelerates everything else. Above 25°C, oxidation reactions
run rampant. The cupboard above the stovetop is the worst
place in the kitchen.

Humidity. It causes the powder to clump and promotes mold growth.
It's also what makes matcha increasingly lumpy over the weeks.

How long, practically speaking

Before opening, in its sealed, light-proof packaging: the
best-before date on the sachet is definitive. Generally count
twelve to eighteen months after packaging.

After opening, under good conditions: four to six weeks to
enjoy the best. Beyond that, the matcha remains perfectly consumable — it
simply loses its vibrancy and gains in bitterness.

This is also an argument for buying small and often rather than large and
rarely. Our 30g formats — like the Ceremonial Matcha — correspond to approximately one month of daily use:
this is no coincidence.

Where to store it

A closed cupboard, at a stable ambient temperature, away from the hob, oven and
kettle. In its original opaque and resealable packaging, or
transferred to an airtight, opaque container.

Avoid clear glass jars, even in a cupboard: as soon as the door
opens, light enters.

The refrigerator: a false good idea

This is advice you read everywhere, and it will backfire on you in
practice.

Taking a cold container out into a warm room causes condensation on
the sides and on the powder. This moisture causes the matcha to clump and
accelerates its degradation — exactly what we were trying to avoid.

Cold storage only makes sense for an unopened stock that you won't use
for several months. In this case, take it out and wait for it to return to
room temperature before opening. Never the other way around.

For matcha in use: cupboard, period.

Recognizing tired matcha

Color first. Bright and saturated green when fresh. Dull, khaki,
yellowish or brownish when it has aged. This is the most reliable sign, and it
doesn't deceive.

Scent next. Fresh matcha smells of cut grass, vegetables, sometimes
a marine note. Tired matcha smells like hay, or hardly anything at all.

Taste finally. Sweetness disappears first. Only bitterness
and astringency remain.

If your matcha has become bitter when it wasn't before, freshness is
often the cause — the subject is covered in
Why your matcha is bitter.

Four habits that change everything

Close immediately. Not after whisking: immediately after scooping.
Thirty seconds open, several times a day, it adds up.

Don't sift in advance. Sifted powder offers much more surface area to
oxygen. Sift when you're about to prepare your bowl.

Dry spoon. A damp spoon introduces water into the container.
This is the quickest way to create lasting clumps.

Do not mix two batches. Old matcha contaminates new matcha with moisture and
oxidation. Finish one before opening the other.

Can it still be used?

Dull matcha is not to be thrown away. It simply no longer belongs in a plain
bowl.

It remains very good in a latte, where the milk masks the bitterness, and perfectly
suited for pastry — cakes, financiers, ice creams, ganaches — where cooking
and sugar rebalance everything.

Frequently Asked Questions

Does matcha really expire?
It loses its qualities long before becoming unfit for consumption. Past the best-before
date, it remains consumable if stored correctly.

Should I freeze it?
No. Freezing and thawing cycles cause even more pronounced condensation
than in the refrigerator.

My matcha has darker spots.
If they are isolated and dry, they are probably clumps. If they are
damp or change color, do not use it.

Is an open sachet from six months ago lost?
Not lost, but no longer at its best. Taste it: if it's distinctly bitter,
use it for baking.

Our matchas are packaged in opaque and airtight packaging, with the best-before
date on each unit. See the range.