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!
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)
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)
Dec 29th, '07, 23:49
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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.
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.
blah blah blah SENCHA blah blah blah!!!
Dec 30th, '07, 00:03
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Dec 30th, '07, 00:16
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Ed, he mentions about buying in bigger sizes... 
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.

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.
Dec 30th, '07, 10:01
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I got this recipe from my niece...great stuff! Next time I plan on doubling the matcha powder thoughCynTEAa wrote:still good for matcha cupcakes maybe?
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
Jan 5th, '08, 00:03
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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.
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.
blah blah blah SENCHA blah blah blah!!!