The objective of the research studies was to assess the effect of powdered Japanese green tea, Matcha, Uji type, on oxidative and hydrolytic changes in lipids as well as on parameters and stability of colour, and on sensory evaluation of experimental offal products produced under industrial conditions and cold stored. The products analysed were manufactured with varying % amounts (1.0; 1.5; 2.0) of added green tea powder and cold stored (at a temperature of 4 ± 1o C) during a period of 1, 7, and 14 days. As for those products, the following was determined: peroxide value (PV); TBARS indicator value; acid value (AV); colour parameters: L*; a*; b*; and ΔE. Furthermore, a sensory analysis was carried out and covered: taste, smell, cross-sectional appearance, consistency, and overall evaluation rate. The results obtained were compared with the analysis results of the control sample that was a product with no green tea powder added. The addition of green tea powder caused the processes of lipid oxidation and lipid hydrolysis to slow down during cold storage. As for the 14-day cold stored control sample, its peroxide value was 0.169 mg O₂/kg of fat, the content of 2-thiobarbituric acid reactive substances therein and expressed as a TBARS indicator was 1.98 mg/kg, and its acid value was 1.82 mg KOH/1 g. As for the product containing 2 % of green tea powder, the values of those parameters were, respectively, by 3.55, 20.7, and 21.9 % percentage points lower. The addition of green tea powder significantly affected the colour parameters (L*, b*), ΔE, and the sensory evaluation of the products. At the end of the storage period, the overall evaluation of the control sample was rated as undesirable (2 CU) while that of the products with green tea powder added as tolerable (3 CU).