Although matcha is a delicate food that is 100% derived from natural ingredients, it can be preserved for a long time under appropriate conditions to keep its quality.
At Yamamasa Koyamaen, we seal all packages with an oxygen absorber inside, allowing the products’ best before date to be eight months from the time of production if kept in a cool place and unopened.
The quality of matcha degrades easily, therefore it should be handled with care. Matcha is vulnerable to high temperatures, moisture, light, and odors. The flavor of matcha is affected by the temperature and moisture, damaging the aroma unique to matcha called oika (covered aroma), causing the color of matcha to turn into a reddish green. Also, the color of matcha fades when exposed to light (whether sunlight or artificial light). It also absorbs odors.
It should be stored in freezer, refrigerator, or in a cool place to avoid high temperatures. We offer canned matcha and bagged matcha, and both come sealed with an oxygen absorber inside. It is better to keep the product unopened for medium to long term storage. The quality stays the same for a longer period of time under low temperatures, therefore, preservation in a freezer or refrigerator is recommended.
If you decide to preserve your matcha in the freezer or refrigerator, allow it to return to room temperature before opening it, and consume soon after opening. If the package or can is opened when it is still cold, it will absorb moisture condensing in the air due to the difference in temperatures, resulting in a rapid degradation of quality.
If you buy the appropriate amount of matcha according to your drinking frequency, all will be consumed within a short period of time after opening, therefore it does not necessarily have to be put in the freezer or refrigerator. We rather recommend you to consume matcha in a short period and keep the product in a cool and dark place without putting it in the freezer or refrigerator, so that risks of quality degradation due to condensation and changes in moisture can be avoided.
Matcha is a collection of approximately 10 micron-sized fine powder, and apt to make lumps due to static and self-weight pressure during preservation. This is why sometimes lumps are felt inside the mouth after drinking sencha or koicha, or why matcha is difficult to mix with ingredients for confectionery. Lumps can be diminished by sifting matcha before use.
The natural green color of matcha fades by exposure to direct sun light. The same discoloring can be expected for any confectionery that uses matcha. For example, if matcha cakes are preserved inside a display case under light, the color will fade.
Matcha must be kept in a light-shielding container and stored in a dark place. When matcha is processed into a food product, usage of light-shielding packaging materials and avoiding displays under light for long hours is effective to maintain the quality.
When matcha is heated, it causes a loss of flavor and or change in color to a reddish green. For example, if you make baked sweets with matcha, the flavor becomes more difficult to detect, and if you make matcha pudding, the color of the pudding might come out different after heating. If you wish to use a heat process, it must be done at the appropriate temperature and time.
Matcha is apt to absorb moisture and water, therefore when it is sprinkled onto Japanese or western confectionery, it becomes wet and results in degradation of the product. This kind of matcha transformation is called “Naki (crying)”. Matcha should be handled with care when sprinkling onto food with moisture on its surface.
When matcha is used for confectionery and breads, it sometimes prevents them from rising. Taking appropriate procedures so that they rise properly with the right amount of matcha is needed.
Refrigerated storage is effective for preserving the quality of matcha. However, it must be returned to room temperature before opening. Otherwise it will absorb moisture in the air and condense. Handling with care is necessary as matcha degrades very quickly when it absorbs moisture.
When matcha is put back into the refrigerator without sealing it after opening, it will be safe from high temperatures but will tend to absorb moisture and odors, which will cause a quick change in quality. If your usage frequency is high and the matcha can be finished in a relatively short period of time, it is better to keep it stored in a cool and dark place rather than in the refrigerator, so that no change in temperature or absorption of moisture and odors will occur.
What happens frequently during food processing (cooking) is that water on the hands and tools drips into matcha that will again be preserved. Matcha will absorb the water drop while in storage, and the watered matcha becomes a small hard chunk. Matcha needs to be handled with care because compared to ordinary lumps, these chunks are unbreakable.
At Yamamasa Koyamaen, we offer six types of sizes: 30g cans, 100g packages, 150g cans, 300g cans, 500g packages, and 1kg packages. The sizes offered differ with grades. Buying a 1 kg package even though your usage frequency is low will result in long storage after opening and causes degradation of quality.
Degradation of quality after opening can be prevented by buying the appropriate amount in small packages, such as buying two 500g packages rather than buying one 1kg package, according to your usage.