Tips for using and storing matcha

1. Matcha loves fat and sugar, so it’s ideal for flavoring desserts. Pastry chef Mikiko Yui says she likes to use matcha as one might use cocoa powder. Try folding matcha powder into whipped cream, infusing it into ice cream or a glaze, or as a simple dusting for cakes. However you use it, matcha oxidizes easily so you don’t want to cook it for too long or on too high a heat. Some flavors that pair well with matcha include white chocolate, citrus, stone fruits, strawberry, mango, ginger and coffee.

2. Hyper premium-grade matcha — that is, matcha made from new-growth-harvested tea leaves — is great for sipping, but most of the chefs we interviewed actually prefer less-expensive matcha for their desserts. According to Yui, lower-grade matcha is more bitter and tannic, so it stands up better to ingredients like milk, cream and sugar. A matcha that’s too smooth and easy-drinking will get lost in the richness of a dessert.

3. Matcha quality varies widely, so order yours from a reliable source, says matcha expert Eric Gower. The brighter green the matcha powder, the better. Avoid matcha that has a yellowish or army green color. Although Chinese green tea powder is widely available, Gower recommends using only Japanese-grown matcha.

4. Store matcha in an airtight container in a cool, dark place. Refrigerating matcha is best, and will help it keep for about a year, Gower says. He also recommends storing it in black glass or black Mylar resealable bags rather than metal tins.