Tips for Storing Different Types of Matcha

Matcha is a type of Japanese green tea that is made from finely ground tea leaves. The tea bushes are grown under shade for several weeks before harvesting, which increases the chlorophyll content and gives the leaves a deep green color. The leaves are then steamed, dried, and ground into a fine powder. The powder is whisked with hot water to make a frothy, creamy tea with a distinctive vegetal and slightly bitter flavor. Matcha is known for its high antioxidant content and is often used in traditional Japanese tea ceremonies. It is also used as an ingredient in various food and drink recipes, such as lattes, smoothies, and desserts.

Matcha Types

Matcha comes in two types, one for strong brew and the other for light brew. For the strong brew, less bitter leaves are used. Matcha also has different brands, such as Hatsumukashi-Hatsumukashi and Nochimukashi-Nochimukashi, which are well-known and were even mentioned in the book “Honcho Shokan” published during the Edo period in 1967. Other high-grade matcha brands like “Inomukashi-Inomukashi” and “Takanotsume” were also introduced in the book and have been known since that time.

Storage Tips

Since matcha is a fine-grained powdered tea, it is delicate and easily affected by heat, air, humidity, and light. Proper storage is crucial to maintain its quality. If not stored correctly, the powder can become yellow and clumpy. To store matcha, it is important to reseal the package tightly after opening and keep it in a cool, dry area away from direct sunlight or strong smells.

Nitrification packaging has been introduced to keep matcha fresh for a long time in the freezer, as long as the package remains unopened. However, it is still recommended to use the matcha quickly after purchasing it.