The Art of Storing and Preserving Your Matcha’s Freshness
Imagine this: you open a fresh tin of matcha, and the scent is bright, grassy, almost oceanic. Two weeks later, the color dulls, and the taste feels flat. The culprit? Exposure to oxygen, heat, and light.
To preserve matcha’s delicate qualities, you need to treat it like a living ingredient. Here’s how:
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Seal it tightly – Always keep your matcha in an airtight, opaque container. Avoid glass jars unless they’re UV-blocked. Oxygen is the fastest destroyer of its freshness.
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Store it cool – Matcha thrives at stable temperatures. If possible, store unopened matcha in the refrigerator. Once opened, keep it in a dark cupboard away from humidity.
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Avoid moisture – Never use a wet spoon. Even small droplets can cause clumping or spoilage.
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Use it quickly – Once opened, consume within 30–60 days. Think of it as fresh produce, not a pantry staple.
A simple habit of care transforms your matcha experience. Each bowl or cup will retain its vibrant hue and subtle sweetness — a quiet reward for your mindfulness.