Actually make that a few questions.
Quick context: we've been running a cafe in LA for almost 2 years. Matcha drinks have become a big part of what we do.
So two questions for those of you who offer matcha:
a) Is matcha actually bringing people back to your place, or is it more of a "have to have it 'cause everyone wants it now"?
b) How are you storing yours on a station?
Almost two years ago we opened a matcha cafe in Los Angeles. Matcha drinks now make up nearly 50% of our revenue - over 1,000 drinks a month. Google 4.7. Over time we figured out what actually makes a matcha drink taste great. We've been to Japan a few times, attended tea ceremonies, learned from the source.
We also watch how other cafes work. And from a professional standpoint, I keep seeing the same mistake.
Storage.
Most cafes keep matcha in a clear jar on the bar next to the espresso machine. It looks nice. It's killing your matcha within days.
Oxygen, heat from the equipment, light through the glass - all of this destroys chlorophyll and catechins fast and silently.
The sneaky part: matcha can stay green for months after the flavor is already dead. Color intact, taste gone. Customer tries it once and never comes back.
Once opened, matcha stays good for 2-4 weeks with proper storage. This isn't my opinion - that's what Ippodo, Marukyu Koyamaen and other Japanese producers with 300 years of history say.
The fix: airtight opaque container, refrigerator, away from strong smells.
Free advice. It completely changes how your drinks taste.
Anyone else running into this with matcha? Curious what storage setups other cafe owners are using.