Storage of Matcha

Factors Affecting Tea Quality

Matcha’s distinctive flavor, vibrant color, and health benefits depend on a careful blend of cultivation, processing, and storage. Here are the major elements that influence its quality:

Cultivation Practices:
High-quality matcha comes from tea leaves that have been shaded before harvest, which increases chlorophyll and amino acids like L-theanine. The region, climate, and soil also play critical roles in flavor and nutrient content.
Harvest Timing:
First flush (spring-harvested) leaves yield the finest matcha. These young leaves are tender, rich in flavor, and less bitter than later harvests.
Processing Techniques:
Leaves must be steamed promptly after picking to prevent oxidation. Grinding should be done slowly using traditional stone mills, as heat from high-speed grinding can affect flavor and nutrient integrity.
Leaf Quality:
Only the youngest, finest leaves from the top of the plant (called “tencha”) are used for premium matcha. Stems and veins are removed to ensure smoothness.
Environmental factors: Exposure to oxygen accelerates oxidation, leading to flavor loss and dull color. Humidity causes tea leaves to absorb moisture, reducing aroma and taste. High temperatures intensify oxidation, resulting in browning and faster degradation. Prolonged exposure to light further compromises freshness and overall quality. Proper storage is essential to preserve matcha’s vibrant hue and distinctive flavor.

Storage Tips

Purchase in Small Quantities: To maintain freshness, buy tea in small amounts and use it within 2 weeks during summer or 1 month during winter after opening.

After Opening: Store tea in an airtight container, such as a can or zip-lock bag, in a cool, dark place. Keep it in the refrigerator or freezer for a longer shelf life.

Before Opening: Unopened tea can be stored in the refrigerator or freezer. However, to prevent condensation due to temperature fluctuations, let it reach room temperature before opening. Avoid frequent temperature changes to prevent quality degradation.

Expiration Dates

Unopened Products: The expiration date indicates when the tea will be at its best. Although the tea may not spoil immediately after this date, its flavor and appearance might deteriorate. Consume the tea within the indicated period for optimal quality.

Opened Products: Use the tea within 2 weeks in summer and 1 month in winter for the best taste and freshness. Quality may decline faster in hot and humid conditions, even if the tea is unopened.

If Tea Becomes Stale

You can make a homemade Hojicha. Revive old tea by roasting it in a frying pan over very low heat. Stir constantly to avoid burning, and roast until the tea turns golden brown. Ensure proper ventilation as this process produces smoke.

Best-before Date vs. Use-by Date

Best-before Date

This date signifies when the product will maintain its best flavor and quality. It is not a safety indicator, so the product can still be consumed after this date, although its taste and texture may not be optimal. It reflects the period during which the product is expected to be at its best quality, assuming proper storage. After this date, the product may still be safe to consume but may have diminished in quality.

Use-by Date

This is the date after which the product should not be consumed. It indicates the time frame during which the product is safe to consume if stored properly. Consuming it after this date may pose health risks due to spoilage or deterioration.