Matcha is like a diva—it hates light, heat, and moisture. If you store it wrong, you'll end up with dull, bitter powder.

• Airtight container: Transfer your matcha to a small, opaque, airtight tin or jar. The original packaging is often fine, but if it's a resealable bag, press out as much air as possible.
• Cool, dark place: A pantry or cupboard works. Avoid the countertop if it gets sunlight.
• Fridge? Only if you must: If your kitchen runs hot, the fridge is okay, but condensation can be a problem. Let it come to room temperature before opening to prevent moisture buildup.
• Use within six months: Matcha doesn't spoil, but it does lose its freshness. After six months, the color fades and the flavor gets flat. Write the date on the container so you don't forget.