Key Principles for Preventing Oxidation in Matcha

Many people are curious about how to store matcha properly. When I first encountered matcha, I had the same question since food storage is always a major concern for many of us. To keep matcha fresh, it’s important to know the key factors that affect its quality. Sunlight, oxygen, temperature, and humidity can all impact its freshness. Matcha is very delicate,  soproper storage is essential for preserving its flavor, color, and nutritional value.

Two Recommended Methods for Storing Matcha

  1. Refrigerated Storage

Seal the matcha tightly and store it in the refrigerator (0–5°C). Low temperatures help suppress enzyme activity and slow oxidation, which keeps matcha’s bright green color and fresh aroma. Be sure the container is well-sealed to prevent moisture absorption or odor contamination.

  1. Freezing (While Avoiding Light Exposure)

Keep matcha in an airtight, light-proof container. After removing it from the freezer, allow it to return to room temperature before opening the container to prevent condensation and moisture buildup.

Anti-Oxidation Tips

  1. Avoid transparent containers.
    Do not store matcha in glass or clear plastic containers. Sunlight can trigger photo-oxidation, causing discoloration and loss of flavor.
  2. Keep away from heat.
    Store matcha in a cool, dry place. Room temperature below 25°C is ideal if the packaging remains sealed and intact.
  3. Do not pick matcha with your hands.
    Direct contact with body heat and moisture can cause clumping and affect matcha’s quality. Always use a clean, dry spoon to scoop the powder.