That vivid emerald green. The grassy, verdant fragrance rising the moment you open the tin.
These are the signs of life in every freshly harvested leaf.
To know how to store matcha well is to carry that moment all the way to the very last cup.
What Color Tells You
About Freshness
Matcha's luminous green comes from chlorophyll — but chlorophyll is acutely sensitive to light, heat, and oxidation. Without proper storage, it degrades rapidly and visibly.
```※ Actual color variation depends on cultivar, grade and storage conditions
Color change is not merely cosmetic. The finest matcha is the most vibrantly green. As it ages or degrades, the color shifts towards reddish-brown, and the distinctive sweet "ooika" fragrance — the hallmark of shade-grown tea — turns stale. The breakdown of chlorophyll goes hand in hand with the deterioration of theanine (umami) and catechins (antioxidants). A beautiful color means a beautiful cup.
The Three Enemies
of Matcha
Oxygen (oxidation) — The moment matcha meets air, oxidation begins. Aromatic compounds evaporate, chlorophyll breaks down, and umami fades. Minimize air contact after opening at all costs.
Light (photo-oxidation) — Even fluorescent lighting degrades chlorophyll. Storage in a light-blocking container is essential.
Heat & humidity — High temperatures accelerate oxidation; moisture causes clumping and odor absorption. A cool, dark place or the refrigerator is ideal.
Clumping —
No Cause for Concern
Occasionally, you may find small clumps in the matcha when you open the tin. This is caused by static electricity or vibration during transit, and is no indication of any quality issue.
A quick sift is all it takes.
Clumps can make whisking more difficult. Pass the matcha through a fine-mesh sieve before use — it returns to a smooth powder and produces a far more beautiful froth.
Best Practices
for Storage
```
Finish within one month of opening — Degradation begins the moment air enters. For the best flavor, consume as soon as possible after opening.
Store in a cool, dark place or the refrigerator — At room temperature, keep away from direct light and heat. For longer storage, the chiller compartment is ideal.
Use quickly once removed from the fridge — Temperature differences cause condensation, introducing moisture to the powder. Take out what you need, reseal both lids firmly, and return promptly.
Freeze only for long-term storage — always bring to room temperature before opening — Opening a frozen tin directly causes heavy condensation. Allow it to warm to near room temperature before unsealing.
Divide large packs into smaller portions — For bulk purchases, transfer into smaller containers for daily use. Our tins are perfectly sized to serve as that secondary vessel.
Keep away from strong-smelling foods — Matcha readily absorbs odors. Always ensure both lids are firmly sealed, especially in the refrigerator.
The Triple Barrier Method —
Ultimate Freshness Protection
For those who refuse to compromise on freshness, we recommend the Triple Barrier Method — a storage approach that keeps your matcha nearly as pristine as the day it was sealed.
Seal the inner silver (Aluminium) bag with a rubber band or clip
The foil bag included with your product is your first barrier. Press out the air, then secure tightly with a rubber band or bag clip.
Place inside a zip-lock bag
Put the sealed foil bag into a zip-lock food bag, pressing out as much air as possible. This creates a second barrier against both air and odour.
Store in your tin (MIRAI or KIZUNA, inner lid closed) and refrigerate
Place the double-bagged matcha inside your sealed tin and refrigerate. The tin adds a final layer of light-blocking and impact protection — a perfect triple shield.
✦ With this method, your matcha retains its freshness, aroma, and color remarkably close to that of a freshly opened tin — even weeks after opening. Ideal for gifting or stocking for a special occasion.
A note from SALON DE MATCHA
The same matcha can taste entirely different depending on how it has been kept. We want every cup — right to the last — to carry the full beauty of what is inside. Storage, too, is part of the way of tea.
Which format suits you?
Tin vs. Stick
The tin is ideal for those who enjoy matcha daily. But if you drink once or twice a week — or only when the mood strikes — we strongly recommend the stick format. The reason comes down to seal integrity and freshness.
✦ Inner lid allows repeated re-sealing
✦ Generous 30g quantity
✦ Beautiful enough to display
△ Best consumed promptly after opening
✦ Each stick opened and used individually
✦ Every serving is perfectly fresh
✦ Superior hermetic aluminium seal
✦ Compact and travel-friendly
Why does the stick offer superior seal integrity?
While the Aluminium gusset bag used in our tins is high quality, each stick is individually heat-sealed in its own foil pouch. When you open one, only that single serving is exposed — the rest remain untouched. Zero contact with air, light, or moisture until the very last stick.