Does Matcha Green Tea Expire?

Like most tea, matcha does not “go bad” in a way that is harmful to us as long as it is stored well. It is relatively shelf-stable for 6-12 months in a sealed tin, especially since they are usually packaged with an oxygen absorber. However, you will definitely find that the taste is best within the first 3 months after opening the container. As time passes, the tea will start to lose its fresh, vegetal flavors and aroma. The color will also start to fade. Along with these will go the health benefits, like antioxidants, that many people turn to matcha for.

What is the Best Way to Store Matcha?

It’s best to store matcha in an airtight container away from heat, light, and moisture. The good news is that the tins matcha tea typically come packaged in will work perfectly. I find it is much less messy to dump the inner pouch out into the tin rather than awkwardly trying to scoop around the packaging.

Some matcha comes in zippered pouches. These can work too, but I find that the seal on this packaging type tends to fail more often. Cardboard tube packing is not recommended for long-term storage for the same reason. Use the smallest possible container if you are going to store matcha in your own vessel to reduce air exposure.

Refrigerating your matcha can definitely keep it fresher for longer. That’s how the large suppliers in Japan store it. For at-home use, you’ll want to take care to avoid food odors. Tea is very absorbent of the smells that are around it. I keep my matcha inside a food storage container in the fridge for this reason. You can freeze it if you have a very large quantity, but you run the risk of condensation forming when it defrosts.

Given what we know about matcha’s short shelf life, your best defense is to only buy as much as you can drink within a relatively short time frame. A 30g tin of matcha will make about 15 servings of usucha. Matcha haul videos are very popular on social media, but all I can think of is how much waste there will be when I see them come up in my feed. There’s still a matcha shortage going on, and hoarding will not help the situation for anyone.

What Makes Matcha Different From Loose Leaf Tea?

Matcha is different from loose-leaf tea in a few ways. The leaves are shaded for about 4-8 weeks before harvesting. They are then steamed to stop oxidation and dried. The stems and veins are removed, and the leaf particles left behind are cut into small pieces. At this stage, the tea is called tencha. It does not actually become matcha until the moment it is ground into a powder. This is usually done with a stone or ball mill.

Because matcha is a very fine powder, the surface area exposed to oxygen increases exponentially. The shelf life is even shorter than loose-leaf tea as a result. Even the best stored matcha will start to degrade as soon as you open the tin. Matcha is also negatively affected by heat, light, and moisture.

I snapped the picture below in a cafe I visited because it perfectly illustrated just how delicate matcha can be. Notice how the tea on the outside edge of the container has almost completely lost its color? The inner part still looks somewhat green, but it’s clear this tea is not very fresh at all.

Signs Your Matcha is Past Its Prime

Here are some ways to tell if your matcha isn’t as fresh as you’d like.

• Dusty appearance
• Color that is more gray or brown than green
• Musty odor
• Bitter or bland taste
• Watery froth when whisked

The images below show swatches of a fresh matcha and one that was open for over a year. The difference in appearance isn’t always this dramatic, but I think it gives a good idea of what matcha that is past its prime might look like. Unfortunately, there’s no going back once a tea has reached this point. I would recommend disposing of matcha that has passed its prime. You could try using it for an alternative purpose like a face mask, though!

As you can see, the way you store matcha can have a big effect on its freshness! How do you keep your teas fresh at home? I’d love to hear from you in the comments below.

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A tea friend of mine was visiting, and the timing couldn’t have been better because it was a few days after the grand opening of The Collective Brew in Jersey City, NJ. This cafe is a new project from Nepal Tea Collective. I couldn’t be more excited to have a real tea place nearby finally. In this post, I’ll share all about my wonderful first visit.

About The Collective Brew

The Collective Brew is located in the Paulus Hook neighborhood of Jersey City, just a few blocks away from the Hudson River Waterfront Walkway. They offer hot and iced teas, coffee, and Himalayan dumplings called momo. Loose-Leaf teas are also available for purchase. Nepal Tea Collective has seven tea bars in Nepal, but this is their first brick-and-mortar venture in the United States.

The weather outside was cold and gloomy, but the inside of The Collective Brew was warm and inviting. The shelves behind the front counter were lined with boxes of Nepal Tea Collectives’ offerings, including the elusive Rose Label. I actually used to work just a block away and couldn’t help but think about how much I would have loved to have a tea place like The Collective Brew nearby.

Next to the front counter is a colorful chalkboard menu showing all of their offerings. Less is more sometimes. The tea options are diverse but not so numerous that it is overwhelming. The previous business in this space was a coffee-focused cafe, so it is smart of them to still have lattes and other drinks available. Over time, those who come in for their java fix might just become curious about what this tea thing is all about. I was obsessed with the cross cross shelf on the wall. What a perfect way to display teacups!

I arrived a little early, so I ordered a big pot of the Golden Tips black tea and settled into a seat. It arrived at my table already brewing in a glass teapot with a basket infuser. There was also a digital timer and a glass teacup. The tea was absolutely lovely. I found myself putting down my phone and pausing between sips.

The staff quickly provided an additional cup when my friend arrived so that she could share my pot of tea. As tea people tend to do, we chatted about tea, tea, and more tea in between sips. One of my favorite things about tea is how it has connected me with new people from all around the world. That includes the wonderful folks behind Nepal Tea Collective!

The first tea ended much too soon so we ordered a second big pot, this time a white tea. The cafe was fairly busy with a lot of people coming and going. It never felt crowded or rushed, though! Our attention wandered to the beautiful world map showing the strings of connection from their tea producers back to where we were sitting. I also loved spotting treasures that were hidden around, like a trophy from The Leafies.

As we were leaving, we were kindly offered a sample of their White Champagne. It was a refreshing and tasty cold brew. I will definitely be back to visit whenever I am in the area. Jersey City has not had a dedicated tea place in a very long time, but I think they might finally be ready for one.

Have you been able to visit The Collective Brew yet? Which tea is your favorite so far? I’d love to hear from you in the comments below!

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I’ve been really enjoying revisiting the tea companies that I wrote about when I first started Tea for Me Please. Art of Tea was a fixture on this blog back in 2013. I reviewed 19 of their teas that year! They were mostly flavored iced teas, but my journey with tea has continued to evolve. I thought it would be fun to try something a little more in line with where I am now. In this post, I’ll be sharing a special in-depth review of Art of Tea’s Organic Silver Needle White Tea.

If you’ve spent any time exploring white tea, you’ve most likely heard of Silver Needle. It is so labor-intensive to produce that it is considered the pinnacle of Chinese white tea. It’s also one of the most delicate when it comes to taste. Dedicated time and attention are required to pick up all of the nuances. This tea gives us a moment to enjoy a quiet cup of something special.

Thank you to Art of Tea for sponsoring this blog post! Sponsored posts like this one help me to cover hosting fees and other expenses for keeping Tea for Me Please running.

About Art of Tea

Art of Tea is a tea importer and retailer that was founded in 2004 by Steve Schwartz. He started out studying at the Ayurvedic Institute in New Mexico. That led him to travel extensively, developing relationships with tea producers around the world. What began as blending teas in a living room for local chefs has grown into Art of Tea being a leading purveyor of specialty tea, now operating from a dedicated facility in Los Angeles. Steve is also the author of Art of Tea: A Journey of Ritual, Discovery, and Impact.

What is Silver Needle?

Silver Needle is a white tea made using only the top-most apical bud of the tea plant. In most cases, this means that they need to be plucked by hand. The leaves are dried after harvesting with minimal intervention. Unopened buds of the tea plant are covered in small silvery hairs called trichomes.

Their job is to protect tender leaves from insect damage and excessive ultraviolet light. Trichomes remain visible on the ‘needles’ after processing, giving this special tea its name. You may have also noticed them floating in your cup after brewing. They contribute a smooth texture and natural sweetness to tea.

Tasting Art of Tea Organic Silver Needle White Tea

Now that we’ve covered the basics, it’s time to taste the tea! Art of Tea’s Silver Needle White Tea hails from the northern district of Fujian, China. It is certified organic with the USDA. That means it was grown without the use of synthetic fertilizers, pesticides, herbicides, or additives. The dry leaves were comprised of mostly whole needles covered in silvery hairs. They were very soft to the touch and had a pleasantly earthy aroma.

I prepared this tea in a glass teapot using the recommended parameters of 185℉ water and a steep time of 3 minutes. White tea is so fluffy that it can be hard to measure in tablespoons as listed in the directions. Instead, I weighed out 6g of leaf since my teapot had a capacity of 16oz. I really like using glass for whole leaf white tea because you can watch the leaves dance while they do their thing.

Art of Tea Organic Silver Needle White Tea brewed up a pale liquor. I was able to see tons of those trichomes floating in my teapot while it steeped. The taste was mellow and sweet. Notes of honeysuckle transitioned to a sweet fruitiness that reminded me of honeydew melon. There was also a sage-like herbaceousness in the background. The overall effect was very refreshing.

The second infusion was slightly more vegetal with an interesting pepperiness while the third infusion was distinctly sweeter than the first two. This is a tea where you’ll really want to take a moment to focus. Put down your phone and just enjoy a quiet cup, or two, of something special.

Final Thoughts

Art of Tea’s Organic Silver Needle White Tea is a genuinely lovely entry point to single origin white tea. I love their commitment to quality tea with direct grower relationships and organic sourcing. The tea itself delivers the quiet elegance that Silver Needle is known for without being fussy. If you’ve been curious about white tea or simply want to treat yourself to something unhurried and beautiful, this one earns a place in your rotation.

Have you ever tried Art of Tea Organic Silver Needle White Tea? Let me know your thoughts on it in the comments below!

Give Art of Tea Organic Silver Needle White Tea a try!

I am excited to announce the release of the new tea guide and tasting journal that I’ve been working on. I love a good notebook, and it seemed like a natural fit for what I’m doing at Hi Goose Studio. In this post, I’ll share details about the journal and where you can get it.

What’s inside?

My tea guide and tasting journal is a 6×6 book. The first six pages are a guide to tea, including how tea is made and brewing recommendations. I’ve also created a simple flavor wheel to help get you started with identifying tasting notes in tea. 91 journal pages make it easy to take notes about the teas that you drink.

I specifically designed it with the purpose of being beginner-friendly and portable. It’s the kind of book you could stick in your purse and bring anywhere that your tea adventures might take you.

I designed the book in Canva, and I’m having it printed as a Perfect Bound booklet through VistaPrint. I’ll only have 10 copies to start, but I will definitely be ordering larger quantities if they do well. I’ll also be offering this journal as a digital download to make it more easily accessible.

Where to Get It

Once I receive the print copies from VistaPrint, I’ll split them between my online shop and the physical one at Hi Goose Studio. In the meantime, here is everywhere you can find the digital download.

Amazon

Paperback copies of the tasting journal are now also available for purchase on Amazon through their KDP program. If you purchase this way, I would really appreciate it if you left a review!

I’m excited for my tea tasting journal to finally be out in the world! If you purchase one, I would love to hear any feedback that you have. Eventually, I would like to have print-on-demand copies available on Amazon, but I am having difficulty verifying my identity to use their KDP program.

Do you use a tea tasting journal? What features do you look for in them? I’d love to hear from you in the comments below!

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I tried the appeal process, but Meta’s automated system found that I was still in violation. So much so that my Instagram account had been completely disabled. Weirdly, my Tea for Me Please Facebook page is still active. My husband only has partial access because he never accepted the invitation I sent to add him, but I can receive and send on Messenger.

I was somehow able to regain access to my personal Instagram account. I then had to pay for verification to start a case with Meta. Three cases later, I was able to regain my personal Facebook account, but I cannot post anything for 72 hours. My @teaformeplease Instagram account is still listed as permanently disabled.

I’m still in a state of shock and disbelief. Instagram was my primary point of contact with the tea community for the last 10+ years. It’s very disorienting to lose that. It was also a major source of income for my business, as most brands want content created there. I’m grieving what I built, but trying to look at it as a chance for a fresh start.

Where TO fOLLOW mE gOING fORWARD

I’m still fighting with Meta to get my account back, but in the meantime, I’ve created a new Instagram page so that I can still stay in touch. You can follow me at @nicolewilsontea in the meantime.

View this profile on Instagram

Nicole Wilson – Tea Writer and Educator (@nicolewilsontea) • Instagram photos and videos

If anyone has a point of contact at Meta who might be able to help, please let me know!

Update: I was finally able to regain access to my Instagram account after several weeks of torture. I am still not sure exactly what worked. There was an open case with Meta. I had a lawyer send a certified letter of demand. Most recently, I also messaged an old tea friend who works at Meta, and he was able to put in a trouble ticket for me.

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The Balmuda MoonKettle is seriously beautiful! In this video, I’m sharing my review of this electric tea kettle and how it works. It retails for $259 USD. I was very lucky to win mine in an Instagram giveaway, so I’ve been testing it out over the last year.

The Balmuda MoonKettle is currently 20% as part of Amazon’s Spring Sale: https://amzn.to/4bvaFOh

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I’ve really enjoyed working my way through Azenbor’s selection of dancong oolongs. The almond and ginger flower varieties were both great. However, I’ve been eager to try the Yellow Gardenia since it is one of my all-time favorite teas. I’ve heard that the name could be a mispelling or interpretation of Huangju, the local name for kumquat blossoms. Either way, it is a tea that is well worth trying! This particular tea is the 2025 spring harvest from Chaozhou in Guangdong, China.

Leaf

The dry leaf Azenbor Yellow Garden Fragrance was dark, long, and twisted. I noticed a floral and earthy aroma with the slightest hint of smokiness. I prepared this tea in a porcelain gaiwan following Azenbor’s recommendation of flash steeps for the first three infusions, then adding 5 seconds for each subsequent round. Fully boiling water is best for this type of tea, but you can reduce that a bit if you find it is too astringent for you.

Liquor

Azenbor Yellow Gardenia Fragrance brewed up an amber liquor. The taste was extremely floral with a smooth sweetness. Gardenia blossoms definitely come to mind, and the effect was almost perfumy. The aroma lingered long after each sip. I also noticed a concentrated sweetness on the tip of my tongue. Subtle notes of honey and citrus evolved throughout each infusion.

Later rounds were slightly drying, but not unpleasant at all. This is a tea that you’ll really want to take your time with. Slow down and take the time for a gongfu session. I really enjoyed this tea, but I think the Xing Ren Xiang might be my favorite fragrance in the collection so far. I really like that Azenbor offers a sampler box so you can try them all.

Have you tried Azenbor Yellow Gardenia Fragrance? Let me know your thoughts about it in the comments below!

Yellow Gardenia Fragrance provided for review by Azenbor.

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Although tea is generally a healthy beverage, drinking it without eating beforehand can cause stomach pain or other serious health concerns. I’ve definitely experienced those effects myself at times and wondered why exactly that is. In this post, I’ll explain some of the reasons why you shouldn’t drink tea on an empty stomach.

Acidity

Teas made from Camellia Sinensis are mildly acidic in nature. Black is generally the most acidic, with an average pH of about 5. Green tea tends to be more alkaline, with a pH range between 7 and 10. Tea is not acidic enough to cause issues for most people, but it can aggravate preexisting conditions like acid reflux or ulcers.

Those who are affected can experience nausea, heartburn, indigestion, and bloating. Eating before drinking a cup of tea acts as a buffer to reduce irritation to the stomach lining and can help reduce symptoms. Herbal teas that do not contain mint, ginger, or citrus would be the best option for chronic sufferers.

Caffeine and Catechins

The healthy substances that we look to tea for can cause health issues. Caffeine and catechins like ECGC are rapidly absorbed by our bodies when we drink tea on an empty stomach. That can lead to pain, nausea, and uncomfortable jitters. Anyone who has forgotten to eat while walking around tea trade shows like World Tea Expo can attest to how unpleasant it feels. Caffeine can also cause anxiety, cortisol spikes, and heart palpitations when we overdo it.

Polyphenols in Tea Can Interfere with Iron Absorption

Polyphenols, sometimes called tannins, are what cause astringency in tea. They have been shown to interfere with the absorption of non-heme iron. Consuming tea on an empty stomach can cause anemia and even hair loss. It is recommended to eat something 30 minutes to an hour before prior to having tea to avoid that happening.

More polyphenols are extracted from tea when it is brewed for a longer period of time or when hotter water is used. That’s why green tea tastes bad when brewed with water that is too hot. This effect is exacerbated when drinking tea on an empty stomach. Lower water temperature and steeping for less time can help to take the edge off, especially if you haven’t had a full meal.

Conclusion

Moderation is always a good rule of thumb. Too much of a good thing is rarely a good thing. Munching on a small snack before sipping your tea is a good idea, especially when you don’t have time for a full meal. Simply paying attention to how your body feels can also go a long way toward preventing unwanted symptoms.

Most herbal infusions are gentler on our systems, making them a better choice when you need to sip something without eating. Every person is also different regarding what they can handle and when. When in doubt, always consult your physician about any health concerns or dietary changes.

Have you ever experienced negative effects from drinking tea on an empty stomach? What did you do to alleviate them? Let me know about your experience in the comments below!

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I often see posts on Reddit and other forums looking for suggestions of teas that can be substituted for coffee. While these beverages are very different, some options can serve as a good bridge between the two if needed. Here are 5 teas to try if you like coffee

Masala Chai

You might associate chai with lattes, but it doesn’t have to be made that way. Masala Chai is a blend of CTC-style black tea with spices like cloves, cinnamon, cardamom, and ginger. The taste is bold, spicy, and warming. It’s one of my go-to teas during the winter. Masala Chai can easily be found in tea bags or loose-leaf formats. You can also have fun blending your own using whole spices that you already have in the cabinet. Use fully boiling water and steep for 3-5 minutes. Sugar and milk can be added to taste since Masala Chai has enough strength to stand up to them.

Pro Tip: Chai means tea in Hindi and many other languages. Technically speaking, it’s incorrect to call it chai tea, because you’d effectively be calling it tea tea. Masala Chai makes it clear that you are referring to tea with spices.

Breakfast Blends

Another tea option that works well for those who are used to drinking coffee is breakfast blends. These are usually made using black teas from Assam, Sri Lanka, Keemun, and Kenya, which are designed to have a brisker taste to help start the day. Every tea company’s blend will be slightly different. Part of the fun is trying a few to see which one you prefer. Breakfast blends can typically be enjoyed with or without milk and sugar. Use water that is 195-212℉ and steep for 3-5 minutes.

Shou Puerh

Shou, or cooked puerh, tea leaves are fermented during processing. This gives them an earthy, woody taste with an inky dark infusion. Shou puerh is typically compressed into large flat cakes, but loose-leaf options are also available. Companies like White2Tea and Crimson Lotus Tea also offer dragon balls, which are a smaller single-serving format. This tea is well-suited to gongfu-style brewing, but you can also easily brew it in a mug with a strainer. Use fully boiling water and a steep time of 5 minutes.

Hojicha

Hojicha is a style of roasted green tea from Japan. It is commonly made from stems and later-harvest leaves, which results in lower caffeine content. The taste is sweet, nutty, and slightly smoky. Each producer will vary slightly, so you can find hojicha ranging from lightly to heavily roasted. Hojicha Co. is a great place to buy from if you’d like to try different options. Brew this tea with cooler water (about 175℉) and a steep time of 1 to 3 minutes.

Yancha

Yancha refers to a style of oolong tea produced in the Wuyi Mountains in China’s Fujian Province. They are typically high oxidation teas with charcoal-roasting as a final processing step. The taste is deeply mineral with robust notes of nuts and baking spices. Wuyi oolongs tend to be a bit more finicky, so I recommend waiting to try them until you’re familiar with gongfu-style brewing. Yancha is also among the more expensive teas in the world. Fully boiling water is best with infusion times ranging from 10 to 30 seconds.

Why I don’t think matcha is a good coffee alternative

Matcha is often the default recommendation when it comes to alternatives to coffee. Perhaps it is because they’re both commonly served in cafes. However, I think the two beverages taste way too different for someone to easily make that leap. I love the fresh, vegetal umami of matcha, but it can be an acquired taste for someone who is used to the more chocolatey, nutty flavors of coffee.

What teas would you recommend to someone looking to replace coffee? I’d love to hear from you in the comments below!

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Country of Origin: China
Leaf Appearance: pale green, downy needles
Water Temperature: 170 degrees
Steep Time: 3 minutes
Preparation Method:  glass infuser
Liquor: pale greenish yellow

It’s been a few years since I’ve reviewed any of the offerings from Masters by Adagio Teas. For those of you who aren’t familiar, it is a branch of the company we all know that focuses on limited batch, single-origin teas. The focus is on terroir and the producers. We love to see it! Their Bai Hao Yin Zhen, aka Silver Needle, was made by Zhang Xiao Han in Fuding, Ningde, Fujian Province, China. I had the pleasure of trying this tea in 2020 and 2021, so I thought it would be fun to try the 2025 harvest.

Leaf

The dry leaves of Masters by Adagio Teas Bai Hao Yin Zhen were made up of impossibly tiny buds. They were sage green in color and covered in silvery trichomes. I noticed a pleasantly floral and sweet aroma as soon as I opened the packet. I prepared it in a glass infuser so that I could watch the leaves dance while they brewed. My water temperature was 170℉ with an infusion time of 3 minutes.

Liquor

Masters by Adagio Teas Bai Hao Yin Zhen brewed up a very pale, greenish-yellow liquor. The infused tea had a more vegetal aroma. The first thing that stood out upon tasting it was actually the thick, viscous mouthfeel. Flavor-wise, this tea was sweet and delicate. There were notes of honeydew melon along with a distinct crispness that reminded me of sugar snap peas. You’ll want to make sure to enjoy this one with a clean palate, so you don’t miss the subtleties.

The second infusion had a slightly more meadowy floral quality. Only sample sizes are available while we wait for the 2026 harvest to become available. You can set an email reminder so that you don’t miss out. I would definitely recommend Masters by Adagio Teas Bai Hao Yin Zhen, especially if you’re new to bud-heavy white teas.

Have you ever tried Masters by Adagio Teas Bai Hao Yin Zhen? Let me know your tasting notes in the comments!

Bai Hao Yin Zhen sample provided for review by Masters by Adagio Teas.

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