Risk of Contaminants: Since matcha is made from pulverized whole green tea leaves, there’s a risk of consuming leaves contaminated with heavy metals, such as lead and arsenic. Green tea plants naturally absorb lead from their environment.
Risk of Liver Toxicity: Consuming very high doses of green tea powder or extract, specifically the EGCG and other polyphenols in matcha, has been linked to liver problems or liver damage in rare cases, though this is more commonly associated with supplements than the tea itself.
Iron Absorption Issues: The catechins in matcha may reduce the absorption of non-heme iron from plant-based foods, which is a consideration for those with low iron levels or anemia.
Not a “Miracle Weight Loss Product”: While matcha can support metabolism and aid in fat oxidation, it is explicitly stated that it is not a miracle weight loss product and won’t replace a balanced diet and active lifestyle.
Caffeine-Related Issues: Matcha does contain caffeine and can lead to side effects like insomnia, irritability, or rapid heartbeat if a person is sensitive to stimulants.
Freshness/Shelf Life: Once the raw material (tencha) is ground into matcha powder, the tea will begin to oxidise and deteriorate with exposure to air, light, and humidity, meaning it does not last forever and needs to be properly stored.
Quality and Mislabeling: Many matchas are marketed as ‘ceremonial grade’ versus ‘culinary grade,’ but the context states that these grades do not exist in any meaningful, standardized way, potentially creating a false dichotomy for consumers.
