At Mafia Matcha, we believe matcha isn’t just a drink — it’s a tiny ceremony in your day. But even the most beautifully vibrant matcha can lose its magic if it’s not stored the right way.
Because matcha is finely ground from the youngest, most delicate tea leaves, it’s more sensitive than most pantry staples. To help you protect your green gold, here’s our take on the best way to store your matcha — with wisdom inspired by centuries of Japanese tea tradition.
What Matcha Doesn’t Like
There are a few things that can quickly steal the freshness from your matcha. Think of these as the enemies of the ritual:
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Heat – Too much warmth fades the colour and strips away flavour.
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Light – Sunlight and even indoor lighting can break down its chlorophyll-rich glow.
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Moisture – Matcha absorbs water fast — even from the air — which causes clumping and spoilage.
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Strong smells – Matcha is a scent magnet. Keep it away from anything pungent or aromatic.
Should You Keep Matcha in the Fridge?
Yes — but only if you’re doing it properly.
Unopened matcha can absolutely be kept in the fridge or freezer to preserve freshness longer. Just make sure it’s in an airtight, sealed pouch or tin — ideally with an oxygen absorber inside.
Important: Once you take it out of cold storage, you must let it sit until it’s back at room temperature before opening. If you skip this step, you risk ruining the whole batch.
A Gentle Reminder About Condensation
If you’ve been storing your matcha in the fridge or freezer — which is perfectly fine for keeping it fresh — there’s one important step you mustn’t skip: never open it while it’s still cold.
When you take cold matcha into a warmer room and open the tin or pouch straight away, condensation begins to form. Invisible moisture from the air settles on the surface of the powder, causing it to clump and dull in colour. This subtle shift affects not only the appearance but also the flavour, texture, and overall quality of your matcha.
To avoid this, always let your matcha sit at room temperature for 30–60 minutes before opening it.
It’s a simple habit that preserves the purity and vibrancy of every cup.
After Opening: Your Matcha Routine
Once opened, matcha should be treated like a fresh product — not a pantry filler.
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Keep it sealed tight, preferably in its original pouch or tin.
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Store it in a cool, dark cupboard — not on a sunny shelf or near your kettle.
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Avoid using wet hands or damp utensils.
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Use it up within 4–6 weeks for peak flavour and colour.
Sifting, Sprinkling & Serving
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Always sift. Matcha is so fine it can settle or clump in the pouch. A quick sift before whisking makes all the difference in texture.
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Sprinkle smartly. If you’re decorating cakes or drinks, avoid adding matcha to anything wet at the last minute — it’ll absorb moisture and lose that vibrant finish. The Japanese even have a word for this: naki, or “crying matcha.”
Keep It Special
Matcha doesn’t last forever — and that’s part of its beauty. It asks to be used, not hoarded. It’s not a back-of-the-cupboard tea. It’s meant to be a moment of intention in your day.
Whether you’re whisking it for your morning cup or dusting it over dessert, storing it properly keeps the ritual alive — fresh, green, and glowing.
Need help or have questions about your matcha? Drop us a message anytime. We're here to make sure your matcha is as good as it gets.
— Team Mafia Matcha
Proud to share Japan’s green gold, stored right — and served better.