Matcha Storage: Can a Canister Save Your Brew?
If your matcha is going bad before you finish the bag, you’re not alone. The delicate leaves oxidize quickly, turning vibrant green into a dull, bitter mess. You’ve invested in airtight canisters—great, but they’re only half the battle. Temperature, light, and humidity are the real culprits. Even the best containers can’t shield matcha from heat or moisture, which accelerate degradation. The key is to think like a sommelier. Matcha thrives in cool, dark, and dry conditions. A canister on the counter might seem safe, but ambient temperatures—especially above 70°F—invite oxidation. Refrigeration isn’t just a luxury; it’s a necessity for long-term…
