Food · Teas
Matcha Powder
抹茶 (Matcha)
Also known as: Stone-Ground Green Tea Powder
At a glance
| Category | Food |
|---|---|
| INCI name | Camellia Sinensis Leaf Powder (for cosmetic grade) / not applicable for food grade |
| Japanese labeling name | チャ葉末 (for cosmetic labeling of a related powder form) |
| Common Japanese notations | 抹茶, マッチャ |
| Origin | Plant-derived (shade-grown Camellia sinensis leaf) |
| Typical functions | Culinary flavoring and coloring, Antioxidant (in extract form for cosmetics) |
| Regulatory status in Japan | Food product regulated under the Food Sanitation Act. Food-grade and cosmetic-grade preparations have separate regulatory paths. |
Matcha is a finely stone-ground powder made from shade-grown tencha tea leaves. It has been central to Japanese tea culture since the introduction of powdered tea from Song-dynasty China in the 12th century. Beyond the tea ceremony, matcha is a major flavoring ingredient across Japanese confectionery, ice cream, chocolate, and beverages, and its powdered leaf form — or an extract — appears in some cosmetic formulations.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Food and beverage
- Confectionery (wagashi)
- Ice cream and dairy
- Cosmetic powders and masks (extract / powdered leaf forms)
What it is
Matcha is produced from Camellia sinensis leaves grown under shade cloth for several weeks before harvest. Shading increases chlorophyll and amino acid (especially L-theanine) content and reduces bitterness. After harvest, the leaves are steamed, dried, deveined into a leaf fraction called tencha, and stone-ground into a fine powder.
Grade is determined by leaf quality, processing precision, and region. Ceremonial-grade matcha is used in the tea ceremony; culinary-grade matcha is used in food and beverage applications. Several prefectures have geographical indications and local branding around their matcha — these are handled in this glossary as general "matcha" with the region noted descriptively rather than as a named product.
Typical uses in Japanese products
Matcha is a ubiquitous ingredient in Japanese confectionery: wagashi, chocolate, ice cream, cakes, and beverages. Many global QSR and specialty beverage chains carry matcha-flavored products sourced from Japanese matcha suppliers.
In cosmetics, the powdered leaf or a tea-leaf extract sometimes appears in face masks, scrubs, and soap bars, typically positioned around antioxidant messaging grounded in catechin content.
Regulatory classification in Japan
Matcha as a food and beverage is regulated under the Food Sanitation Act. Production standards for tea in Japan are administered at the prefectural and national level.
For cosmetic applications, the corresponding tea-leaf ingredient (Camellia Sinensis Leaf Extract or Powder) is listed in the JSCI dictionary and permitted as a cosmetic ingredient.
Regulatory classification in other markets
| EU | Camellia Sinensis leaf-derived ingredients are listed in CosIng. As a food, matcha is regulated under general food law. No Novel Food designation is required for traditional tea forms. |
|---|---|
| USA | Both food and cosmetic uses are established. No specific FDA approval is required for traditional tea products. |
| China | Tea and tea-derived ingredients are widely permitted. Suppliers should verify cosmetic-grade preparations against the IECIC. |
| Korea | Permitted in food and cosmetic applications under the relevant KFDA / MFDS frameworks. |
Example products
Example finished products will be added after each product's current full ingredient list has been verified. Regional matcha brands with geographical indications are handled as descriptive region notes rather than as named products.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Related ingredients
References
- Japanese National Institute of Agrobiological Sciences — tea cultivation overview
- JSCI labeling name directory — チャ葉エキス, チャ葉末
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.