Matcha is not forgiving of neglect. Exposure to air, light, moisture, and heat will dull its color, flatten its flavor, and strip the umami that makes a good cup worth making. The good news: storing it well is simple, and it makes a real difference.

Here's how we do it.

start with the tin

When your matcha arrives, cut the inner packet open carefully and pour it directly into your tin. This keeps the powder contained, easy to scoop from, and protected. Wipe the edges of the tin clean with a dry cloth before sealing — any residue on the rim can compromise the seal over time.

Then: seal it tightly. Double check. Matcha is delicate, and a lid that isn't fully closed is the most common reason it loses its edge faster than it should.

where to keep it

Store your matcha somewhere cool and dark. A pantry shelf works. A refrigerator is better — it's what we recommend, and what we do ourselves.

Away from sunlight. Away from the stove. Away from anything that generates heat or moisture.

how long it lasts

Once opened, use your matcha within 6–8 weeks for the best flavor and color. This is when it's brightest, most aromatic, and smoothest to drink. It won't go bad after that — but you'll notice the difference.

If your tin is still sealed and stored in the refrigerator, it can keep for up to a year without significant loss of quality. So if you're stocking up or gifting, refrigerated storage extends that window considerably.

a simple habit

After every use: wipe the rim, close the lid fully, return it to the fridge. It takes three seconds and keeps every cup tasting like the first.

Store well. Whisk often.

Ready to start? Our okumidori matcha ships weekly in small batches — sourced from Tsuchiyama Tea Farm in Shiga, Japan.