Nishio Matcha
¥1,000,000
Sale price
¥1,000,000
Regular price
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Nishio Matcha
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Product Details
| Harvest Season | Spring (April–May), first flush (ichibancha) only |
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| Picking Method | 100% hand-picked |
| Production Method | Tana-kake (rack drying) · Stone-ground |
| Origin | Nishio, Aichi Prefecture |
| Monthly Supply | 400g (limited quantity) |
Storage
| Product Characteristics | As a finely milled powder, matcha is highly sensitive to light, oxygen, humidity, heat, and surrounding odors. Color (green) fades quickly and flavor deteriorates fast. The keys to preserving quality are: light-blocking, airtight sealing, cool and dry conditions, and an odor-free environment. |
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| Suitable Container | We recommend an opaque, airtight container with a screw-top lid and inner seal. Open and close quickly to minimize air exposure, and never insert a damp tea scoop or spoon. Transferring only the amount you need into a small "working tin" (approx. 20–30g capacity) will help preserve the main supply. |
| Temperature / Humidity | Unopened: Refrigeration (5–10°C / 41–50°F) is ideal. Long-term freezing is also suitable. After opening: Refrigeration is recommended. Opening immediately after removing from the fridge can cause condensation, so leave the sealed container at room temperature for 1–2 hours before opening. Humidity: Keep below 60% relative humidity. To prevent odor absorption in the fridge, use double-sealed packaging (aluminum bag + tin) or a zip-lock bag inside a tin. Keep away from strongly scented foods such as pickles or spices. |
| Best Consumed By | Ideally within 10–14 days of opening; use within 3–4 weeks at the latest. If purchasing in bulk, divide into portions and only take out the working tin as needed, keeping the rest sealed and refrigerated (or frozen). When using frozen portions, always allow to return to room temperature before opening to avoid condensation. |
| Best Before Date | Printed on each product package |
※ Once opened, please consume as soon as possible. Flavor may change depending on storage conditions.
Provided by: Japan Matcha Export Organization “JMEO”
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