How to Store Matcha Properly
Refrigerator or Freezer? A Matcha Specialty Store Explains
Yesterday, we had a customer visit us all the way from Taiwan.
Nagoya has many famous attractions, including Nagoya Castle, so it always makes me genuinely happy when someone chooses our shop as one of the destinations for their trip.
During the visit, the customer asked me:
“How should I store matcha?”
I have answered this question many times in person, but I thought it would be helpful to put my thoughts into a proper article.
And to the customer from Taiwan—my English in the shop may not have been good enough to explain everything clearly, so I hope you find this article someday.
Matcha Is Sensitive to Light, Heat, Humidity, and Oxygen
Matcha is a very delicate food product.
Because tea leaves are dried and then ground into an extremely fine powder, the surface area exposed to the environment becomes much larger than that of whole tea leaves.
As a result, matcha is highly sensitive to light, heat, humidity, and oxygen.
Poor storage conditions can significantly affect both its flavor and appearance.
High temperatures are particularly problematic during the summer.
If possible, do not leave matcha for extended periods in environments above 27°C (80°F), even if it remains unopened.
Japan’s summers are hot, but many parts of Asia—including Taiwan—also experience high temperatures and humidity.
When matcha is stored at room temperature for long periods, several changes can occur:
- The vibrant green color gradually becomes yellowish.
- The aroma becomes weaker.
- Sweetness and umami diminish.
The matcha does not suddenly become undrinkable.
However, it slowly moves away from the flavor that the producer originally intended.
How We Store Matcha at Our Shop
At our shop, we use a commercial refrigerator dedicated exclusively to matcha.
The temperature is set to 5°C (41°F).
Most of our inventory is kept refrigerated, and only the amount we expect to sell that day is displayed in the shop.
This approach applies not only to high-end ceremonial matcha but also to more affordable everyday matcha.
We also keep the store temperature below 27°C whenever possible.
In fact, during winter we rarely use heating because we do not want the indoor temperature to rise unnecessarily.
Customers sometimes find our shop a little cold during the colder months, and I apologize for that—but protecting the quality of the tea is important to us.
After many years of experience, we have concluded that low-temperature storage is one of the most effective ways to preserve matcha quality.
Even Unopened Matcha Should Be Refrigerated
When your matcha arrives, my recommendation is simple:
Put it in the refrigerator first.
During the summer, room temperatures above 27°C are common in many countries.
Once matcha is exposed to these temperatures for extended periods, quality degradation gradually begins.
For that reason, refrigerated storage is recommended even before opening the package.
Store Opened Matcha in an Airtight Container
Once opened, matcha becomes more vulnerable to air and moisture.
Store it in a tea canister or another airtight container and try to:
- Avoid direct sunlight.
- Avoid heat and humidity.
- Minimize exposure to air.
Matcha also absorbs odors very easily.
Even inside a refrigerator, it is best to keep matcha away from strongly scented foods such as:
- Kimchi
- Garlic
- Spices
Personally, the matcha I drink at home and use for YouTube filming is stored in a refrigerator that contains many different foods.
However, I never place opened matcha containers directly in the refrigerator.
Instead, I place the matcha container inside a sealed food-storage box and close the lid tightly.
This additional layer of protection prevents unwanted odors from affecting the tea.
With this method, even sharing a refrigerator with kimchi or natto is usually not a problem.
What About Freezing Matcha?
For people who only use matcha occasionally, freezer storage can also be a good option.
This is especially true for baking and culinary matcha that may only be used from time to time.
However, there is one important rule:
Allow the matcha to return to room temperature before opening it.
Temperature changes cause condensation.
If you open frozen matcha too quickly, moisture from condensation can be absorbed into the powder.
This moisture is one of the main causes of quality deterioration.
For best results, let the package warm gradually to room temperature before opening it.
What I Usually Tell Customers
I often tell customers:
“Think of matcha as being a little like freshly cut fruit.”
Of course, matcha does not spoil nearly as quickly as fruit.
But viewing it as a delicate, fresh product helps explain why proper storage matters.
Freshness is important.
Once opened, matcha is best enjoyed as soon as possible.
That said, I do not believe you need to be overly strict about every detail.
If you drink matcha every day and find it inconvenient to return the container to the refrigerator after every use, you could transfer two or three days’ worth into a smaller container and keep it in your kitchen.
Everyone’s home environment is different.
Try different approaches and find the storage method that works best for your situation.
Most importantly, I want you to enjoy matcha comfortably and without stress.
Summary
When your matcha arrives, place it in the refrigerator.
Store unopened matcha in the refrigerator.
After opening, keep it in an airtight container and protect it from light, heat, humidity, and oxygen.
Try to consume it while it is still fresh.
Following these simple steps will help preserve matcha’s vibrant green color, rich aroma, natural sweetness, and deep umami for a longer time.
Enjoy your matcha, even during the hottest days of summer.
Recommended Matcha Selected by the Shop Owner
If you are looking for high-quality Uji matcha, please also take a look at our carefully selected recommendations.
「The concentrated power of Uji’s soil, climate, and history comes together in this remarkable matcha.
Its rich umami spreads across the palate like a fine dashi broth, followed by an elegant aroma that lingers long after the last sip.
Daigyoku is not simply a tea—it is an expression of Uji’s terroir, shaped by generations of tea cultivation and craftsmanship.
A masterful blend created by combining several carefully selected cultivars.
No single variety could achieve this level of balance and sophistication alone.
The result is a layered flavor profile that unfolds gradually, revealing floral aromas, deep sweetness, and remarkable elegance.
This is a matcha that demonstrates the beauty of traditional blending techniques developed through years of experience.
Produced by one of Kyoto’s most respected tea houses, with a history spanning more than 450 years.
Biwa no Shiro offers an exceptional balance of sweetness, umami, and gentle bitterness.
It is approachable enough for daily enjoyment while still expressing the character and heritage of traditional Uji matcha.
A favorite among professionals, tea enthusiasts, and those seeking a moment of calm focus.
Produced by a tea garden with over sixteen generations of history.
The tea leaves are grown in carefully maintained fields where generations of knowledge have been passed down over centuries.
The result is a matcha with remarkable depth, richness, and a sense of place that cannot easily be replicated elsewhere.
This is a tea that reflects the enduring value of traditional Uji tea cultivation.
An extraordinary master blend created without compromise.
Rather than relying on intensity or bitterness, Hakusui focuses on purity, elegance, and depth.
Its rich umami and lingering finish elevate it beyond a simple beverage and into the realm of traditional Japanese craftsmanship.
For those wishing to experience one of the highest achievements of modern Uji matcha production, Hakusui represents a truly exceptional choice.
A Final Thought
The world of matcha is incredibly diverse.
Every tea has its own personality, and every drinker has their own preferences.
These five selections represent the matcha that I personally return to again and again—teas that express the craftsmanship, history, and terroir of Uji at their finest.
I hope they help you discover a flavor that speaks to you.
