Everything your café needs to pour Matcha well.

So you bought the matcha — now store it so it stays bright.

• Matcha has four enemies: air, heat, light, and moisture. Keep it airtight, cold, and dark, and off the hot machine.
• Once a tin is open it oxidizes, so seal it after every scoop — and finish it in 2–4 weeks.
• Run two tins: a small opaque working tin at the station, the sealed reserve kept cold until you need it.
• Pulling from the cold reserve? Let the sealed tin reach room temp before you open it, or it sweats moisture onto the powder.