Does Matcha Powder Go Bad?

Well, yes! Matcha powder does spoil, just like any other consumable product. But this question is deceptively quite deep, so let's give it some time to delve into it here.

When considering the freshness of Matcha, it's helpful to differentiate the terms "Best by" and "expiry". Obviously, they don't mean the same thing.

The quality of Matcha powder is extremely sensitive to time and storage conditions, and the deterioration of taste will happen well before it actually becomes unedible. This is unlike many other food products, where the expiry date is a definitive cutoff for safety.

This is why quality matcha powder, particularly those made in Japan, is typically labeled with a "Best by" date rather than an expiry date, and the requirements tend to be very strict.

For top-tier Matcha powder, you'll find that the "Best by" date is commonly set at six to seven months after the manufacturing date.

You may be surprised how short it is, but this period is set to ensure that the Matcha retains its quality. As the Matcha exceeds the "Best By" date, the vibrant green will start to fade, and the taste will become more stale. The difference will be quite easy to tell, even for casual Matcha drinkers.

It's also important to note that this timeline assumes the Matcha has been stored properly.

Contrast this with the matcha powders commonly found in, let's say, your local supermarket in Singapore. You might see Matcha powder products where their expiry dates stretch up to two years or sometimes even more! And they are casually displayed on shelves that aren't even chilled.

This does not indicate any ability for that product to maintain quality or preservation methods. Instead, it often suggests that the product has been either heavily processed or flavored or that the quality standards are simply not as strict. Just because the Matcha doesn't "Expire," it just prolongs the shelf life! So don't take the expiry dates in the back of these products for granted.

High-quality Matcha is much more delicate than perhaps you might expect.

This is why, if you're seeking the best experience, I advise you to buy Matcha powder from authentic tea shops... well, like us! We make sure the Matcha that we carry has at least a three-month window before the "best by" date. After three months, we remove them from the shelf.

You can also just drop us a WhatsApp to check in on the "Best by" date of the latest batch of the Matcha powder you're looking for. We're always happy to answer!

That was a shameless promotion on our part - but that's the type of service you should expect from any authentic Japanese tea specialty shop. As you can imagine, handling products with such a short shelf life as a specialty online shop is very difficult. We pride ourselves in being very strict about the quality of tea and the "best by" date, and that's why I'm happy when people ask me about this. So please do ask!

Matcha is incredibly sensitive to environmental factors - even more so than loose leaf tea such as Sencha or even Gyokuro which is why proper storage is very important to preserving its quality.

The vibrant green color, which indicates the freshness and quality of the Matcha, can fade over time if not stored properly. The flavor can become dull, the sweetness can diminish, and more astringency can develop.

Keep in mind the five big enemies of tea - heat, light, oxygen, humidity, and odors. Even within the standard 6-7 month window until the "Best By" date, if the Matcha isn't stored correctly, these five factors can cause the Matcha to rapidly deteriorate. If the Matcha is kept outside at room temperature in a hot climate like Singapore, from my experience, I would say you can notice the taste start to change from roughly three months, maybe even two! Yes, that's how sensitive Matcha powder is.

To maintain the quality of your Matcha, I always recommend that my customers store it in an airtight container in the refrigerator. This takes care of all of the "five enemies" of tea. The "airtight" is very important here - if it's not, then the humidity and odor of the fridge will affect the tea. Also, be careful when you take It out of the fridge to use it -condensation will develop as it returns to room temperature. So when you take the Matcha out, first let it return to room temperature before opening.

In Japan, for a product to be properly named a "Matcha", it must meet two key conditions. First, it must come from leaves that have been shaded from sunlight for about three weeks, right before harvest. This shading process enhances the umami flavor while reducing its astringency.

Secondly, the leaves must be ground using a quern-stone, a traditional method that grinds the leaves slowly. It's extremely slow - one quern-stone can produce roughly only 40g of Matcha per hour.

Why is this method important? This is because if the Matcha is ground quickly, friction will cause more heat. As mentioned above, heat can significantly impact the flavor of Matcha, and this doesn't qualify as "Matcha" in Japan.

Now, for any country outside of Japan, the term "Matcha" is used much more loosely. (Sadly, sometimes even in Japan.) Many "Matches" are doubtful that they have gone through the full, or even any, of the 3-week shading period. It is also extremely doubful that they powder the leaves using the proper traditional method. It's another reason you want to buy Matcha from authentic trusted teashops!