Mineral oil residues found in organic matcha powder

A laboratory investigation by the consumer magazine ÖKO-TEST has revealed the presence of mineral oil residues in several organic matcha powders. Out of 18 organic products tested, five contained concerning levels of mineral oil components, with two products from China performing particularly poorly; one received an overall grade of 'insufficient'.

The primary concern involves certain aromatic mineral oil hydrocarbons, known as MOAH, which can include compounds linked to genetic damage or cancer. While the test results do not suggest an immediate health risk from a single cup, the findings are significant for regular consumers.

Additionally, researchers noted elevated levels of aluminum in some samples. Because matcha involves consuming the entire finely ground tea leaf rather than just an infusion, aluminum intake from this source is a factor for regular drinkers to monitor.

In a separate context regarding product quality, tea expert Thomas M. Grömer notes that high-quality matcha should possess a vibrant emerald color, a fine powder consistency, and a natural umami flavor. He suggests that a need for added sugar or syrup is often an indicator of inferior quality or improper preparation.