matcha notices everything.
light. heat. humidity. the garlic living next door.
so after i open matcha, i keep it sealed, dry, cool, and away from strong smells.
if the matcha came in a bag inside a can, i do not need to pour the whole bag out. i press out extra air, roll the top down, clip it closed, and put the bag back in the can.
that gives the powder another layer of protection.
use a clean, dry spoon every time. steam from a kettle and a wet spoon are not invited into the matcha container.
keep it out of direct sun. do not leave it next to the stove or on top of a warm espresso machine.
once it is open, use it instead of saving it for a fictional perfect day. Ippodo recommends finishing opened tea soon, around one month for the freshest flavor and aroma.
what about the refrigerator?
the biggest problem is condensation. cold matcha opened in a warm, humid kitchen can collect moisture.
if you choose cold storage, keep the container tightly sealed and let it come toward room temperature before opening it. do not keep opening a freezing-cold tin over a steaming counter.
for a small package you use often, a cool, dark cabinet can be simpler. the important part is stable storage, a tight seal, and using it while it still tastes alive.
Couplet has matcha when your current tin reaches the tiny green finish line.
coupletcoffee.com / @couplet
gefen