How to Package Processed Matcha in Sealed Containers?

Importance of Sealing

Processed matcha is susceptible to moisture, oxidation, and light exposure, which can cause flavor loss, darkening, or spoilage. Sealed packaging blocks air, humidity, light, and odors, extending shelf life (typically 6–12 months) while preserving freshness and nutritional value.

Selecting Packaging Materials

• Aluminum foil bags: Optimal choice—lightproof, airtight, and effective against moisture/oxidation.
• Vacuum-seal bags: Allow air removal for long-term storage.
• Glass or metal containers: Require airtight lids; must be stored away from light.
• Avoid: Regular plastic or paper bags—high permeability accelerates spoilage.

Sealing Procedure

1. Preparation:

   • Ensure matcha cools completely post-processing (room temperature) to prevent condensation.
   • Sanitize workspace to avoid contamination.
   • Prepare materials (e.g., foil bags), tools (e.g., heat sealer/vacuum machine), and optional oxygen absorbers.

2. Filling matcha:

   • Pour matcha powder into bags, filling ≤80% capacity to leave sealing space.
   • Add food-grade oxygen absorbers (e.g., iron powder type; recommended: 1–2g per 100g matcha) to extend freshness.

3. Sealing methods:

   • Heat sealing (standard):
     • Align bag opening; heat-seal at 150–180°C for 3–5 seconds to form a tight seal.
     • Inspect for smooth, bubble-free seams to ensure airtightness.
   • Vacuum sealing:
     • Remove air with a vacuum machine before heat-sealing for full vacuum.
   • Manual sealing (temporary):
     • Use clips/tape for short-term storage (less effective).

4. Final inspection:

   • Squeeze bags to check for leaks (no air ingress).
   • Label with production date, expiry, and storage instructions.

Storage Guidelines

• Environment: Store in a cool, dry, dark place (<25°C; humidity <60%).
• Avoid: Heat sources, direct sunlight, or humid areas (e.g., kitchens/fridges—high humidity causes clumping).
• Shelf-life monitoring: Regularly check package integrity. Reseal after opening and use promptly.

Additional Tips

• Nitrogen flushing: Inject food-grade nitrogen before sealing to displace oxygen for enhanced preservation.
• Small-batch packaging: Divide bulk matcha into smaller bags to minimize exposure during use.
• Quality control: Ensure zero residual moisture during processing; matcha moisture content should be <5% before sealing.