Matcha is exceptionally sensitive to air, light, heat, and humidity — the very elements that define its color, aroma, and flavor. Proper storage is not only about preservation, but respect for the tea itself. Once milled, each particle begins a slow transformation, and how it’s handled determines the experience in your cup.

We recommend keeping your matcha in its original airtight packaging, stored inside a refrigerator—not a freezer. When ready to use, allow the tin or pouch to reach room temperature before opening; sudden temperature changes can cause condensation, introducing moisture that dulls its vibrancy. After each use, remove only what you need for the day or week, then seal it tightly and return it to refrigeration.

If you’re using matcha daily, consider portioning small amounts into a secondary container to minimize exposure. Always use clean, dry utensils when scooping, and avoid transferring the powder unnecessarily — its superfine texture clings to surfaces easily, and even a little waste can accumulate over time.

With careful handling, high-grade matcha maintains its brilliance and aroma for up to six months after opening. Beyond that, it remains safe to drink, but the flavor becomes more subdued — a quiet reminder of how delicate true craftsmanship can be.