Why matcha needs looking after
Matcha is a delicate ingredient. It is a very fine powder with a huge surface area, which means everything around it has an effect: air, light, heat and moisture all gradually dull the colour, soften the aroma and flatten the flavour.
The good news is that looking after it is easy. A few simple habits keep your matcha tasting the way it did the day you opened it.
Keep it sealed
Air is the main enemy of fresh matcha. Keep the lid on whenever you are not scooping, and avoid leaving the tin open on the counter while you whisk your drink. Take what you need, close it, then make your matcha.
An airtight tin also protects the powder from light, which is another reason matcha is sold in tins rather than clear jars. Mori Matcha comes in a 30g tin designed to keep the powder sealed and shaded between cups.
Keep it cool and dry
Heat and humidity speed up the loss of colour and aroma. Store matcha away from the hob, the kettle, the dishwasher and sunny windowsills. A cool, dark cupboard is ideal for a tin you are using every day.
Moisture is the other thing to watch. Always use a dry spoon, and never let steam from the kettle drift into the tin. Damp powder clumps and loses its brightness quickly.
What about the fridge?
The fridge can help with unopened matcha, but it is not necessary for a tin you are working through. If you do refrigerate matcha, keep it tightly sealed and let it come back to room temperature before opening, so condensation does not form on the powder.
For most people, a sealed tin in a cool cupboard is the simplest and best option.
Drink it, don’t save it
Matcha is best enjoyed while it is fresh, bright and aromatic. Once opened, treat it as something to drink regularly rather than something to keep for months for a special occasion.
A tin of Mori gives you roughly 30 servings, so a daily matcha habit naturally works through it within about a month. That rhythm is exactly why many people choose a matcha subscription: a fresh tin arrives around the time the last one runs out.
The single-serve solution
Every time you open a tin, a little air gets in. At home that is easily managed. Out of the house, it is a different story. Decanting matcha into a pouch, a jar or an old spice pot for the office or the gym exposes it to air, light and warmth, and it rarely comes back tasting its best.
Single servings get around that problem neatly. Each one stays sealed away from air, light and moisture until the moment you tear it open, so the matcha inside is as fresh as it can be. There is nothing to measure, nothing to spill and no half-used jar losing its colour in a drawer.
That is the idea behind Mori Single-Serve Matcha: the same ceremonial Uji matcha that goes into our tins, in individually sealed servings made for travel, desks and gym bags.
Tin or single-serve?
Both are the same matcha. The difference is where and how you drink it.
- Choose the tin for your daily ritual at home, where you sift, whisk and adjust the strength to suit your taste
- Choose single-serve for travel, where a sealed serving slips into a wash bag or carry-on without any mess
- Keep a few in your desk drawer for an afternoon matcha that does not depend on the office kitchen
- Drop one in your gym bag for a quick shaken matcha before or after a session
- Try single-serve first if you are new to matcha and want to taste the real thing before committing to a tin
- Share a few as a thoughtful taster for a friend who is curious about matcha
Plenty of people use both: a tin on the kitchen shelf, and single servings wherever the day takes them. If you are putting together a present, the Matcha Gift Set is a more generous introduction to the Mori ritual.
How to use a single serve
Tear open the sachet and pour the matcha into a bottle, shaker or glass. Add a small splash of water and shake or whisk until smooth, then top up with more cold water, milk or ice. At home, you can also tip it into a bowl and whisk it just as you would with matcha from the tin.
As with any matcha, starting with a little water before adding the rest helps prevent clumps. For the smoothest iced version, see how to make an iced matcha latte at home.
Know the stale signs
Stale matcha usually looks dull or yellowish, smells faint and tastes flatter or more bitter. It may still mix, but it will not give you the cup you bought it for.
If a tin has faded, use it in smoothies or baking where other flavours lead, and start your next tin with the storage habits above.
Good to know
Frequently asked questions
Should matcha be refrigerated?
It can be, especially unopened, but a tin you are using daily is fine sealed in a cool, dry, dark cupboard. If you refrigerate it, let it reach room temperature before opening.
How long does matcha last after opening?
It varies, but matcha is best enjoyed while it is still bright and aromatic. A daily habit works through a Mori tin in roughly a month.
Is single-serve matcha the same as the tin?
Yes. Mori Single-Serve Matcha is the same ceremonial Uji matcha, sealed into individual servings for convenience on the go.
How do I make matcha from a single serve without a whisk?
Pour it into a bottle or shaker with a splash of water, shake until smooth, then top up with water, milk or ice.
