Statement on Fundamental Guidelines for the Labeling and Classification of Matcha

## Statement on Fundamental Guidelines for the Labeling and Classification of Matcha

On May 20, 2026, the non-profit International Matcha Association (IMA) issued a statement outlining fundamental principles for the 'labeling and classification' of Matcha, aimed at ensuring the healthy and sustainable development of the globally expanding Matcha market.

### 1. Background

In recent years, Matcha has been widely used in various fields, including beverages, confectionery, food service, and health. However, an increasing number of products with different production methods, raw materials, and uses are being distributed under the same name of 'Matcha,' leading to a widening range of understanding, both domestically and internationally, of 'what constitutes Matcha.'

While this situation leads to short-term market expansion, it may negatively impact consumer trust and market transparency in the long run, necessitating careful discussion regarding products with differing production methods, raw materials, and uses.

### 2. Purpose

This statement aims to facilitate easy-to-understand information for consumers and businesses by organizing the production methods and characteristics of Matcha cultivated in production and processing fields, thereby supporting the healthy and sustainable development of the Matcha market.

It does not establish specific standards or norms. The IMA is not in a position to make decisions; this statement presents our organization's guidelines, intended as a starting point for dialogue.

### 3. Fundamental Organization (Method and Characteristics of Matcha)

The IMA presents the following thoughts as guidelines:

- **Botanical Origin**: Camellia sinensis
- **Production**: Raw leaves grown under shade through shaded cultivation (covered cultivation).
- **Processing**: Tea leaves (Tencha) that have had their oxidative enzymes inactivated by steaming and were dried without rolling.
- **Manufacturing**: Tencha ground into a fine powder.

### 4. Future Issues

Moving forward, the IMA recognizes that careful information sharing is essential regarding the following diverse product characteristics and uses:

- Matcha derived from shaded Tencha
- Powdered tea for beverages and processing
- Commercial raw tea materials
- Various products with different uses and production methods

### 5. Conclusion

The IMA remains committed to improving the understanding and trust regarding the labeling and classification of Matcha by promoting dialogue and collaboration based on these guidelines with all stakeholders, including producers, tea industry members, distributors, research institutions, overseas partners, and consumers.