With more caffeine than espresso (but no coffee jitters!), brain-friendly amino acids, and anti-inflammatory chlorophyll, matcha has earned a well-deserved spot as one of our favorite superfoods. You might not have guessed it, but how matcha is stored can actually have a big impact on its taste and benefits! We’ve rounded up our top tips on how to take care of your stash and get the most out of your matcha:
- If you’re well-stocked on matcha and not planning on opening a given tin or pouch anytime soon, keep it in the freezer! This helps it stay as fresh as possible until you’re ready to open it (just bring it up to room temp first).
- To keep your matcha fresh once it’s open, store it in the fridge. This isn’t a must, but it can be especially helpful if you live in a hot or humid climate! Be careful though – matcha can absorb odors if it’s not properly sealed, so make sure to keep it away from any smelly leftovers! Nothing worse than a latte that tastes like last night’s Pad Thai.
- Our most important tip: no matter where you store your matcha, make sure it’s always well-sealed in an opaque container! Exposure to air and light can make matcha go stale faster.
- Bonus whisk tip! If you use a traditional bamboo matcha whisk, make sure to let it dry completely before storing in a cabinet, and always keep it upright.
The fresher your matcha, the better the benefits! Matcha doesn’t technically go “bad” (so don’t stress!), but it can lose its color, taste, and antioxidant levels over time if it’s not properly stored. Unopened, your matcha is good for a year or more, but once you open it, we recommend using it within 1-2 months so you’re getting it at its best.
Whether you’re a matcha novice or a daily drinker, we’ve got you covered with everything you need to make cafe-perfect matcha lattes from home (and for less $$)!
