Should you use tins or pouches for matcha packaging?

Key takeaways

• Matcha packaging should be airtight and provide excellent barrier protection to preserve its colour, aroma, and flavour.
• Tins are a more physically durable and resealable option, and can be reused multiple times.
• Pouches for matcha can be just as effective, but they require multiple layers of high-barrier films and reliable resealable closures.

---

When it comes to matcha packaging, protection is everything. Unlike other teas, matcha is milled into a fine powder, meaning it is exceptionally vulnerable to oxygen, moisture, and light. With low-quality matcha packaging, these factors can quickly dull its bright green colour, alter its aroma, and degrade its flavour.

Therefore, for matcha businesses, choosing the right packaging is an important decision. Often, the choice is between two packaging formats: sturdy aluminium tins or flexible pouches, commonly made from multi-layered plastic. This decision goes beyond just protection, however, and also influences how customers perceive your matcha on retail shelves.

To understand whether tins or pouches are more effective for matcha packaging, I spoke to Max McPartland. He is the Brand Manager of Hugo Tea, a company based in North Kansas City, Missouri, that sells matcha, green tea, oolong, and more. Read on for his insight into which type of matcha packaging is most effective for his business.

Are tins or pouches better for matcha packaging?

Both tins and pouches are ideal for matcha packaging, because they offer high-barrier protection that keeps the matcha fresh. However, tins are easier for customers to reseal between uses, making them a more convenient option.

“We used to package our matcha in pouches but have since transitioned to steel tins,” Max tells me. “Matcha is extremely delicate; it degrades quickly when exposed to air, light, and heat. Steel tins protect against these factors far better than flexible packaging.”

Therefore, Hugo Tea decided to package its matcha in smaller 80 g tins rather than large “bulk” bags. “Each time matcha is opened, it is exposed to oxygen and light, which dulls its colour, aroma, and flavour,” Max explains. “Most cafés and consumers don’t move through large quantities fast enough to preserve peak freshness, so smaller tins help maintain quality through the life of the product.”

Often, matcha tins are made from high-barrier materials like aluminium. Its sturdy structure makes it ideal for shelf display, and it complies with food safety standards. They’re also highly reusable, meaning coffee shops or cafés can offer refill schemes to encourage customers to return used matcha tins.

Flexible pouches for matcha are often made from plastics like low-density polyethylene (LDPE), which is used for coffee packaging as well. Multi-layer LDPE also provides high-barrier protection, but generally requires a resealable component to ensure the matcha remains fresh between uses. For this reason, tins can be more convenient for customers using their matcha over a long period of time.

Why does matcha packaging need to be so protective?

Matcha packaging needs to offer high-barrier protection because, unlike black tea, matcha contains more chlorophyll, giving it its distinctive green colour. However, chlorophyll is very sensitive to light, so every time a pouch or tin is opened, a process called photo-oxidation occurs. This dulls its traditionally bright, vivid green to a muted olive tone, which can negatively impact the consumer experience.

To preserve matcha’s delicate structure, protection must begin at the source. Often, this means packing it as soon as possible after milling. “One of the most important factors in preserving matcha quality happens before the product ever leaves Japan, which is how quickly it’s packaged after milling,” Max says. “Our matcha is milled and packaged in the same facility, minimising exposure to air and humidity during the most vulnerable stage of its life cycle.”

Light, air, and moisture can all negatively impact matcha quality, but oxygen is a particular concern. Since tins and pouches aren’t left open for long periods, it’s quite easy to protect against light – but for oxygen, it’s more complicated. When matcha interacts with oxygen, its flavour compounds degrade, leading to a flat, bitter taste. It also loses its nutrients like antioxidants, minimising some of matcha’s health benefits.

No matter which matcha packaging format you choose, it needs to address these concerns. “That’s why we use airtight steel tins with inner seals,” Max says. “They create a strong barrier against oxidation while protecting from light and physical damage during shipping. This combination ensures that the colour, aroma, and flavour of the matcha remain as close as possible to the moment it was milled.”

This airtight design not only protects matcha during transport but also ensures consistency across servings, which is vital for the consumer experience. If your customers aren’t satisfied with every serving of your matcha, they may look elsewhere next time they make a purchase. Customers expect their matcha to taste fresh and vibrant every time. For home consumers, smaller, well-sealed tins reduce waste and encourage more mindful consumption.

Since sealing is such an important factor in protecting matcha, you should include resealable closures in your pouches. The most effective choice is a resealable zipper, which allows consumers to completely close the bag between uses to minimise degradation.

Tins or pouches for matcha: Which one is more eco-friendly?

In general, tins for matcha are more eco-friendly because they are infinitely recyclable and also reusable. That said, flexible pouches can be sustainable too, provided they’re made from recyclable or compostable materials.

Hugo Tea’s approach has been to focus on the circularity and longevity of their matcha packaging. “Our tins are made from recycled steel and are fully recyclable after use,” Max says. “For cafés concerned about the number of tins they go through, it helps to remember that each tin, smaller than a soda can, yields 30 to 40 servings. On a per-serving basis, the footprint is low, and the quality preservation is far greater than what bulk bags can offer.”

This per-serving perspective reframes sustainability from a practical standpoint. While tins are heavier to ship than plastic pouches, their recyclability and reusability can help to offset the difference. Steel and aluminium are infinitely recyclable, retaining their structural integrity through each cycle. Plastic, on the other hand, will degrade after multiple rounds of recycling and processing.

Pouches for matcha can be eco-friendly, but it requires more planning. Materials like LDPE are recyclable in industrial facilities, but access to these collection points is inconsistent around the world. Materials like kraft paper, lined with polylactic acid (PLA), can be composted – but again, this often requires industrial-grade facilities.

For matcha businesses, the decision between tins and pouches ultimately comes down to what they value most: cost efficiency, product protection, or sustainability. Tins may have a higher upfront cost, but they deliver quality retention and long-term value. Their tactile feel and recyclability align with consumer expectations for quality and sustainability. Pouches, while flexible and budget-friendly, require more caution to ensure freshness and responsible, eco-friendly disposal.

As Max explains, well-designed tins strike the right balance between performance and responsibility for matcha packaging. They not only preserve the tea’s sensory qualities but also communicate craftsmanship, mindfulness, and respect for the product. These are all qualities that resonate deeply with modern consumers.

At MTPak Coffee, we provide fully customisable packaging for matcha and other specialty teas, including recyclable aluminium tins, high-barrier pouches, and compostable laminates. With low minimum order quantities and extensive printing options, you can choose matcha packaging that protects your product, supports sustainability, and enhances the customer experience.

Contact the MTPak Coffee team to learn more about our eco-friendly tins and pouches for matcha packaging.

FAQ

Are tins better than pouches for preserving matcha?

Generally, tins provide stronger physical protection, are easier to reseal, and completely block out light. This preserves your matcha’s distinctive green colour and naturally sweet flavour. Pouches can be effective, but they require multiple layers of high-barrier materials and resealable closures.

Which packaging option for matcha is more sustainable?

Tins are often considered more sustainable, because they are infinitely recyclable and reusable. With pouches, you need to assess whether your local recycling facilities accept flexible plastics before choosing your materials.

Should matcha be packaged immediately after milling?

Yes, matcha is often packaged soon after milling to reduce air exposure and preserve its quality before consumption.