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Pre-Sifting Matcha

I occasionally prepare matcha (and also matcha lattes as well) and always sift each time I prepare it, but I’ve been thinking about whether I should just presift some or all of the matcha in a separate container to make the process a little more efficient. Some concerns are raised though.

Assuming the separate container is airtight and keeps out light, how much should I presift? A week’s worth? A month’s worth? The whole tin?

I suppose my main question would be that if I presift too much matcha (an amount that I wouldn’t entirely use in a week or two’s time), would it eventually start to naturally clump again (or with minimal movements and shifts of the container), making the presifting a worthless effort? Which also brings to mind my wondering if consistently scooping at too big a body of presifted matcha would eventually cause it to clump again.

6 Replies

I know It is entirely acceptable from a Japanese cultural practice to sift 2-3 days worth, perhaps a week. I would assume that the longer it sits, the more possible it would be that it would clump, making it more practial to sift what you know you will use in a shorter term.

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seule771 said

What to say or not to say; mine clumped-muddied the other morning since I was rushing to make it. It was mine fault. I can’t pre-sift is what I am saying. I am use and go kind of tea person; I do however think ahead which teas to try.

No one asked me directly, came across this posed question and replied. That is all.

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That’s always been my question! How long does it take to re-clump? I prefer just to sift it each time, because I’m so fickle with my teas that I don’t know when I will next have matcha.

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In our office we pre-sift about a weeks worth of Matcha at a time. We actually have a product that is called our sifting can that we use to pre-sift and store Matcha in.

Pre-sifting can also help maintain the shelf life of your Matcha because your main stash will not be exposed to the air from opening and closing the bag as often. This slows down the oxidation process and prevents Matcha from browning over time.

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Kasumi – Thanks!
Seule – Yeah it takes quite a while to get the technique down!
Daniel – Yeah I’m the same. Looks like you work at a Teavana too!

Aiya Matcha – Thanks, this has been the most helpful. I started googling the sifting tins you mentioned because I wouldn’t know which stores to check as I’m mostly just familiar with Vietnamese grocers in my area. I didn’t think about the constant opening and closing of matcha. Good point!

No problem. We are always glad to help by answering any Matcha related questions.

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