Can Matcha Be Artificially Colored? How to Identify It

Is Matcha Artificially Colored?

Yes, matcha is sometimes artificially colored. To reduce costs or enhance visual appeal, some producers add food colorings (such as E102 or E133) to mimic natural matcha’s green hue. This practice is common in low-quality or adulterated products and may compromise food safety and health.

How to Identify Dyed Matcha?

Here are simple yet effective identification methods:

• Observe Color:

  • Authentic Matcha: Natural bright green, uniform and fine texture, not glaring.
  • Dyed Matcha: Overly vibrant (e.g., luminescent green), or shows spots/uneven coloring.

• Dissolution Test:

  • Place a small amount in warm water and stir.
  • Authentic Matcha: Dissolves evenly; water turns soft green without residue.
  • Dyed Matcha: May leave pigment particles/sediment, or show abnormal water color (e.g., bluish/yellowish).

• Taste Test:

  • Authentic Matcha: Distinct bitterness and umami, with a fresh aftertaste.
  • Dyed Matcha: Flat flavor, lacks complexity, or has chemical off-notes (e.g., plastic-like taste).

• Check Ingredients:

  • Inspect labels. Authentic matcha should list only "matcha" or "green tea powder."
  • Avoid products with artificial colorings (e.g., E102, E133, E104) or additives.

• Price & Origin:

  • Authentic Matcha: Typically higher-priced (due to complex processing); sourced from Japan or reputable brands (e.g., Uji matcha).
  • Dyed Matcha: More common in low-cost products; exercise caution with unclear origins.

• Additional Tips:

  • Paper Test: Sprinkle powder on white paper. Authentic matcha shows natural color; dyed versions may leave pigment stains.
  • Purchase Channels: Buy from certified supermarkets or specialty tea shops; avoid unverified online products.

Note: Prioritize color, dissolution, and taste for daily checks. For concerns, seek professional lab testing for pigment residues.