how long does sencha last?


Made from leaves that have not been oxidized.

how long does sencha last?

Postby go green » Dec 29th, '07, 18:58

I have just finished my first sample of sencha and am on to my second...I have found that I really like it and am thinking of buying some in a size bigger than a sample size, but am wondering what is the shelf life of sencha?

I know other teas last pretty long, but matcha does not, which is why I am wondering about sencha.

Thanks!
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Postby Ed » Dec 29th, '07, 19:12

If you keep it in a good airtight bag or tin, it can last a few months. It's best to use it up quickly before air and moisture take a toll on it.
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Postby Wesli » Dec 30th, '07, 00:26

Matcha doesn't last long, not only because its a Japanese green, but because it's powdered, so there's more surface area for the oxygen to massacre.

If properly sealed in a container, a fresh Sencha could last up to 3 months.

(Really, that's just the absolute longest I would let my teas sit, you might be able to drink older leaf)
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Postby Chip » Dec 30th, '07, 00:49

Shelf life...as in unopened. If properly handled and packaged by a Japanese tea specialist in nitro flushed bags heat sealed foil bags...and stored in cold storage such as a fridge...can last perhaps a year.

But once opened, the clock is ticking. So, I try to finish most sencha once opened in less than 2 months. I truly notice differences in freshness after less than one month. I only open a sencha at a point when I know I will use it very quickly, and I do not open too many at one time.

Gyokuro on the other hand has a much longer shelf life, either unopened or opened...IMHO.
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Postby Space Samurai » Dec 30th, '07, 01:03

I agree with Chip. I opened a bag of Hatsumi from O-cha about 2-3 months agao, and I just tossed the last little bit in the trash cos there was a definitive change for the worse.

Matcha? I can't seem to keep any for more than three weeks, so I've never had a problem.
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Postby Ed » Dec 30th, '07, 01:12

He did say sample, though, which probably is not heat sealed or nitro-flushed. It won't hold up for a year in a sample tin, unfortunately.
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Postby Chip » Dec 30th, '07, 01:16

Ed, he mentions about buying in bigger sizes... :D

Matcha a little beyond prime can be used as a blender or an ingredient in cooking.

I mix matcha with kukicha and even mediocre sencha with really great results. Matcha can turn blah sencha into something special. Because matcha is full of static electricity (so I have read somewhere) it clings like crazy to leaf and stem teas

I cook a lot with matcha and can always use more.

So, where as a past prime matcha may taste a little off on its own, it can be redeemed.
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Postby CynTEAa » Dec 30th, '07, 11:01

Hmmm...this has me thinking about a sealed pull top tin of matcha that i believe is about two years old in my possession. any guesses on what it will be like when opened? still good for matcha cupcakes maybe?

--thanks! :)
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Postby Wesli » Dec 30th, '07, 13:04

CynTEAa wrote: any guesses on what it will be like when opened?


It will be red, white and blue and have little monsters running the place.
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Postby Chip » Dec 30th, '07, 14:21

Make lots of matcha cupcakes and have a huge party inviting all of us to your place.
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Postby lenny7 » Jan 5th, '08, 00:43

CynTEAa wrote:still good for matcha cupcakes maybe?


I got this recipe from my niece...great stuff! Next time I plan on doubling the matcha powder though

green tea mousse
INGREDIENTS:

* 1 tbsp gelatin powder
* 4 tbsps water
* 2 egg yolks
* 1/2 cup sugar
* 1 cup milk
* 1 cup heavy cream
* 1 tbsp matcha green tea powder
* 3 tbsp warm water

PREPARATION:
Dissolve gelatin powder in 4 tbsps of water and set aside. Mix egg yolks and sugar in a bowl. Heat milk in a pan and dissolve the gelatine in the milk. Gradually add the milk in the egg mixture. Dissolve green tea powder in 3 tbsps of warm water. Add the green tea in the egg and milk mixture and stir well, cooling the bowl in ice water. Further, add whipped heavy cream in the mixture. Pour the mixture into cups or glasses and chill them in the refrigerator.
*Makes 4 servings
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Postby Chip » Jan 5th, '08, 01:03

Simple surplus matcha remedy

Matcha rice...this stuff is great, you taste the rice, and the matcha clearly comes through. Great for sushi, great for any Asian dish.

I teaspoon matcha per 1 cup dry rice. I usually add it to the cold rice and water, but it could be added later.
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Postby Wesli » Jan 5th, '08, 02:56

Uh-oh Chip. This sounds like a good idea.

I normally just toss pepper all over my rice (which is still very good), but now, I'm going to have to do the matcha.

Thanks for the heads-up Chip.
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Postby bambooforest » Jan 5th, '08, 05:43

The best thing about matcha rice, is that it replaces sleep :D
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Postby Chip » Jan 5th, '08, 13:29

Yes, I know this to be a fact.

Don't eat it too late, or you will be on TeaChat til the weeee hours. :shock:
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