How to Store Matcha to Keep It Fresh
Matcha is a living product. Unlike many pantry staples that remain essentially unchanged for months or years, matcha degrades meaningfully when exposed to light, air, heat, and moisture. Proper storage is not a minor detail, it is the difference between matcha that tastes vibrant and complex, and matcha that tastes flat and slightly bitter.
The Four Enemies of Matcha
Light
Matcha's vivid green colour comes from chlorophyll, which degrades when exposed to UV light. A matcha left in direct sunlight will visibly dull in colour within days and lose much of its flavour complexity within weeks. Even indirect light causes gradual degradation over time. Store matcha away from windows and direct light, ideally in an opaque, sealed tin.
Air and Oxidation
Matcha oxidises on contact with air, which reduces both its flavour and its nutritional content. The fine particle size of matcha powder, far finer than flour, means it has a very large surface area relative to its volume, making it particularly susceptible to oxidation. This is why matcha should be stored sealed at all times, and why you should avoid leaving the tin open longer than necessary.
Heat
Heat accelerates both oxidation and chlorophyll degradation. Matcha should not be stored near heat sources, no cupboards above the oven, no shelves near the hob. Room temperature is fine for short-term storage; cool is better for longer periods.
Moisture
Moisture causes matcha to clump and can introduce conditions that degrade the powder quickly. Keep matcha away from steam, not next to the kettle, not in a cupboard that gets humid. In very humid climates, the refrigerator can be a good storage location, with one important caveat below.
Practical Storage Guidelines
Sealed tin: Our matcha comes in a resealable tin for good reason. Keep it sealed between uses.
Away from light and heat: A cool, dry cupboard away from the oven, hob, and windows is ideal for everyday storage.
Refrigeration: If you live in a very humid climate or want to extend the life of an opened tin, the refrigerator works well, but there is a critical step. Always bring the tin to room temperature before opening it. The temperature difference between a cold tin and a warm kitchen causes condensation to form inside the tin when you open it, introducing the moisture you were trying to avoid. Leave it out for 30 minutes before opening.
Consume within 2 to 3 months of opening: This is the recommendation on our tins for a reason. Matcha does not become unsafe after this window, but the flavour noticeably diminishes. If you are buying matcha regularly, aim to finish each tin within this timeframe rather than letting it sit half-used for six months.
A Note on Freshness
We specify the harvest year on every tin. This matters because matcha is best consumed as close to harvest as possible, within a year for sealed product, within 2 to 3 months once opened. Buying matcha without a harvest date is a red flag: the producer has something to hide about how old the product is.
Our tins are designed to protect the matcha from the four enemies above. Keep them sealed, keep them cool and dark, and the matcha inside will stay fresh for as long as you take to finish it.
What Happens When Matcha Goes Stale
Matcha does not go bad in the way that dairy or fresh produce does, it does not become unsafe to drink. What it loses is quality. Stale matcha becomes flatter in flavour, loses the complexity that distinguishes ceremonial grade from culinary grade, and takes on a slightly dull, oxidised taste that no amount of careful preparation can disguise.
This is particularly frustrating with expensive ceremonial grade matcha. Buying a high-quality product and then storing it carelessly is a way of paying premium price for a degraded experience. The storage is part of the investment.
Buying Fresh
Good storage begins before the tin reaches your home. Buy from a producer who specifies the harvest year and turns their stock regularly. Avoid matcha that has been sitting on a retail shelf without refrigeration for an unknown period, even if the packaging looks attractive.
We specify the harvest year on every tin we produce and turn our stock to ensure you receive matcha that is as fresh as possible. The 2025 spring harvest, which is what all our current stock is from, was harvested in April and May 2025. Stored properly in a sealed tin, it will maintain its quality through the end of 2025 and into 2026 for sealed product, and for 2 to 3 months after opening.
