why your matcha is stale (and how to fix it)

i still remember the first time i made matcha at home. i had seen those dreamy, frothy green lattes on instagram and thought, how hard could it be? so, i ordered a fancy-looking tin of matcha powder, a bamboo whisk (because aesthetics, obviously), and got to work.

the first sip? bitter. grainy. almost… stale? what was i doing wrong?

i thought maybe it was my technique. maybe i wasn’t whisking it right. maybe i needed better water. maybe matcha was just an acquired taste. but after trying different brands, different methods, and spending way too much time and money on what was supposed to be a simple drink, i realized the real problem wasn’t me—it was stale matchas.

the truth about stale matcha

most people don’t realize this, but traditional matcha powder starts losing its freshness the moment it’s exposed to air. and unless you’re getting it straight from the source and using it within weeks, chances are, your matcha has already gone stale before it even reaches your cup.

here’s why:

oxidation is the enemy. the vibrant green color you love? it fades over time, turning dull and yellowish because of exposure to air and light.

it’s probably been sitting for months. by the time matcha powder makes it from the farm to your cup, it’s been harvested, processed, packaged, shipped, and stored—often for months, if not longer.

clumps = uneven flavor. you’ve probably noticed those stubborn clumps in your latte. that’s because matcha powder absorbs moisture, forming little lumps that are impossible to mix properly.

all of this means that even if you buy high-quality matcha, you’re not always getting the full-bodied, umami-rich experience you should be. and honestly? that sucks.

then, what's the deal behind keeping it fresh?

here’s how you can keep your matcha fresh and flavorful:

• look for airtight seals – matcha oxidizes quickly, losing its vibrant color and taste. store it in an airtight container and keep it in a cool, dark place.
• use fresh, high-quality matcha – not all matcha is created equal. look for single-origin, ceremonial-grade matcha for the best flavor and longevity.
• use pre-mixed matcha paste – instead of dry powder that can get stale fast, try pre-mixed matcha paste or whisk your matcha thoroughly with a sifted powder to ensure a smooth, fresh cup every time.
• check the expiration date – matcha doesn’t last forever! always buy in small batches and consume within a few months for peak freshness.

the best part? you don’t need to be a matcha expert to make a perfect cup. and your matcha doesn't have to be stale and sad. 

enter poda: the freshest matcha, no powder required

poda is a matcha paste that stays fresh from the first squeeze to the last. no whisk. no clumps. no bitterness. just pure, vibrant matcha, ready to go in seconds.

if you’ve ever struggled with clumpy, bitter, or just meh matcha—trust me, i’ve been there. but matcha should be easy and delicious, not a frustrating guessing game.

so here’s my challenge to you: switch up your matcha routine. follow these tips, show your matcha some love, and watch it transform into a vibrant, flavorful drink that will make you feel like a matcha master.

your matcha-loving future self will thank you.