Tag: Matcha oxidation

Matcha powder, a finely ground green tea, is highly susceptible to oxidation, which can significantly alter its flavor profile over time. While not dangerous, old matcha will lose its characteristic creamy, umami-rich taste and become noticeably stale and bitter.

Matcha's vivid green color and distinct flavor are indications of its freshness, but as a finely ground powder with a large surface area, matcha is highly susceptible to environmental factors. The short answer to 'does matcha lose its potency' is yes, and it happens more quickly than with traditional loose-leaf teas.

According to a study on green tea's reaction to metal ions, while some metals might technically interact with tea compounds, this effect is negligible for most kitchen-grade materials. This contradicts a persistent myth claiming that metal spoils the delicate taste and health benefits of matcha.

According to matcha experts, the color of high-quality matcha can be compared to spring grass after a fresh rain. A bright, vivid, almost electric green hue is the most critical visual indicator of a premium matcha, signaling optimal freshness and superior growing conditions.