The quality of Japanese tea, especially sencha, gyokuro, kabusecha, and matcha is greatly affected by the way they are stored.
Regardless of the type of tea, they are all extremely sensitive to oxygen, which is why it is important to avoid prolonged exposure of the products to air. Tea should be stored in an air-tight container and sealed tightly when not in use.
If you are planning to store your tea for a prolonged period of time (i.e. two months of more), storing your tea in the freezer is recommended. We would also recommend to avoid frequently opening your bag of tea so as to prevent any condensation from taking place.
Furthermore, like most types of tea, Japanese tea also possess a deodorising effect. Tea leaves will absorb the smells of the location that it is stored in. This is another key reason as to why your tea should be packed in an airtight package to prevent it from losing its aroma.
For sencha or matcha sold at d:matcha Kyoto comes pre-packed with an oxygen absorber. These tiny packets contain iron powder, which causes a chemical reaction to help remove or decrease the levels of oxygen in the package. This ensures that the freshness and colour of the tea leaves is retained, especially for Japanese tea products that do not undergo any oxidisation process.
Japanese tea that is stored properly can be enjoyed for up to a year from the day the package is opened.
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