Matcha is a very fine powder made from whole tea leaves, so heat, light, moisture, air and strong smells all get to it quickly. Store it badly and a bright green tin can turn dull and flat-tasting within weeks. Here's a plain guide to storing matcha at home: where to keep it, whether the fridge or freezer is worth it, and how to tell when it's past its best.
Why matcha needs careful storage
With loose-leaf tea, only the outside of each leaf meets the air. Matcha is the whole leaf ground into a powder, so every tiny particle is exposed. The Uji matcha producer Yamamasa Koyamaen sums it up in its guide to handling matcha: matcha is "vulnerable to high temperatures, moisture, light, and odors". It says heat and moisture can push the colour towards a reddish green and dull the aroma, light fades the colour, and the powder picks up smells from around it.
So the aim is simple: keep it cool, dark, dry, sealed and away from anything strongly scented.
How to store an opened tin of matcha
Keep it airtight
Press the inner lid down firmly, or squeeze the air out of a resealable pouch before closing it. If your matcha came in a flimsy bag, tip it into a small airtight tin that blocks out light. Clear glass jars let light straight in.
Keep it cool and dark
A closed cupboard away from the oven, hob and kettle is a good everyday spot. Avoid shelves near a window and anywhere above the cooker.
Keep it dry
Moisture is the quickest way to spoil matcha. Always use a clean, completely dry spoon or scoop, and never measure matcha over a steaming cup or bowl. Yamamasa Koyamaen warns that a drop of water in the tin makes small hard lumps that won't break up, even when you sieve the powder.
Keep it away from strong smells
Matcha soaks up odours, so don't store it next to coffee, spices or anything perfumed.
Buy only what you'll use
The easiest storage trick is not to have matcha sitting around for months. Yamamasa Koyamaen recommends buying roughly what you'll use in about a month. A small tin you finish beats a large bag that slowly fades.
Should you keep matcha in the fridge?
It depends on whether the tin is open, and how quickly you'll use it.
Unopened matcha: producers often recommend the fridge for a sealed tin or pouch you're keeping for a while. Yamamasa Koyamaen says quality stays the same for longer at low temperatures.
Opened matcha you use often: a cool, dark cupboard is usually better. Taking a cold tin in and out of the fridge every day invites condensation, which is exactly what you're trying to avoid.
Opened matcha you use now and then: the fridge can help, as long as the tin is properly sealed. Some people put the tin inside a second airtight container so it doesn't pick up fridge smells.
The one fridge rule that matters
Let cold matcha come back to room temperature before you open it. If you open a cold tin in a warm kitchen, moisture from the air condenses on the powder. Leave the sealed tin on the side until it no longer feels cold, then open it.
A handy habit is to keep most of your matcha sealed in the fridge and decant a week or two's worth into a small tin for the cupboard. That way the main stash is only opened now and then.
Can you freeze matcha?
You can freeze an unopened tin or pouch, and some producers suggest it for long-term storage. The same rule applies: let it come fully back to room temperature before you open it.
Freezing an opened tin you dip into regularly isn't a good idea. The temperature jump each time you take it out is even bigger than with the fridge, so condensation is more likely.
How long does matcha last?
Check the best before date on the tin. The Food Standards Agency explains that best before dates are about quality, not safety: "After the best before date, the food is usually safe to eat but may not be of the same quality." You can read more in the FSA's guide to best before and use-by dates.
Once opened, producers' advice on how long matcha stays at its best varies, from about a month to a few months, depending on how it's stored. After that it slowly loses colour and aroma.
Signs your matcha is past its best
- Colour: fresh matcha is a bright, even green. Dull olive, yellowish or brownish powder is usually old or has been stored somewhere warm or bright.
- Smell: it should smell sweet and fresh. A flat or stale smell means the aroma has faded.
- Taste: older matcha tends to taste flatter.
If matcha has got damp, smells musty or shows any sign of mould, throw it away.
Faded matcha that's in date and has been kept dry won't taste its best whisked with water, so it's better used in lattes or baking. Our matcha at home guide covers the difference between whisking a bowl and making a latte.
Don't forget your whisk
Your bamboo whisk needs looking after too: dry it prongs-down and store it somewhere airy, never damp in a closed case. See our guide on how to use a matcha whisk and look after it for the full routine.
Matcha storage FAQ
Does matcha go off?
Matcha is a dried food, so it doesn't spoil quickly if kept dry, but its colour, smell and taste fade over time. Follow the best before date and the storage advice on the pack. If it's got damp or smells musty, throw it away.
Why has my matcha gone brown?
Usually because it's old, or it's been exposed to heat, light or air. Brownish or olive matcha has lost much of its colour and aroma.
Why is my matcha clumpy?
Fine powder clumps easily, so sieving before you whisk is normal. Hard lumps that won't break up usually mean water has got into the tin.
Does matcha contain caffeine?
Yes, matcha contains caffeine. The NHS advises that if you're pregnant, you should have no more than 200mg of caffeine a day.
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