Prevent matcha gelatination [closed]

I have made matcha (bubble tea powder + cream) in bulk and mixed with water and sugar, stored it in a large container and put it in the refrigerator. In couple of days the content become jelly-like, and had green deposit at the bottom.

Is there any way to prevent gelatination?

I'm not really bothered by the green deposit at the bottom.

I have tried adding some preservative (potassium sorbate, sodium benzoate, citric acid) but with no luck.

Best Answer

If you mix matcha powder with cream, sugar and water, you have created a substance that will make some microbes very happy. For that mix, the same rule as for other "prepared foods" apply: No longer safe after two or three days in the refrigerator.

What you are seeing is one or multiple of the following:

Green Deposit: Powder sinking to the bottom - when you mix, it's not dissolved, but just particles suspended in the remaining liquid.
Gelatinization caused by:
- Milk/cream curdling (if you added citric or another acid, that will promote curdling)
- Microbiological growth

In short, I would not recommend this kind of shortcut for more than two days. You have seen already that it doesn't work the way you planned. Freezing would at least stop bacterial growth, but depending on the ingredients (e.g. sugar content) the mix may not freeze too well and remain slushy.

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How do I keep my matcha from clumping?

The best way to avoid clumps is to sift your matcha through a stainless steel tea strainer or sieve. It's a super easy step that only takes a few seconds. Simply place the stainless steel strainer over your cup or tea bowl and use a tea scoop (or spoon) to gently sift the matcha.

Does matcha need to be sealed?

It is best to enjoy your Matcha within a month of opening, this is because the exposure to air, smells, heat and humidity will quickly deteriorate the flavour and health benefits of the powder. If you want to extend the life of the Matcha, store the powder in an airtight vacuum container our of the sun and heat.

How do you make matcha not separate?

Step 1: Sift 1 heaping teaspoon of matcha powder into your cup or bowl, making sure to break up any clumps. Step 2: Add 1 tablespoon of hot water and begin whisking vigorously immediately. Use a zigzag motion to whisk until the blend becomes frothy.

How long does matcha last sealed?

If unopened, matcha lasts for 6 months. If kept in the freezer it may remain fresh for up to 12 months. Once opened, if stored away from heat, light, and moisture, ceremonial grade matcha should be consumed within 4 to 5 weeks.

Why and how to strain your matcha using a sieve or strainer?

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