Matcha tea market growth raises labeling and health concerns

The global popularity of matcha tea has led to significant market growth and increased production, particularly in Japan. In Uji, traditional methods involving natural shading and hand-harvesting are used to maintain high quality, though industrial machine harvesting is a faster alternative.

However, the surge in demand has raised concerns regarding product authenticity and consumer protection. In Germany, imports of matcha powder increased by 240 percent in 2024, but experts from the Verbraucherzentrale Bayern warn that ‘matcha’ is not a legally protected term in food law. This allows some companies to sell pulverized green tea at premium prices under the matcha label without following the intensive production processes required for authentic matcha.

Scientific research highlights the nutritional density of matcha, noting it can contain up to 137 times more catechins than standard green tea, including high levels of epigallocatechin gallate (EGCG). Conversely, some research reports from September 2026 suggest potential health risks associated with consuming very hot tea, noting a correlation between high beverage temperatures and increased cancer risks.