2018Journal articleFree to read

Matcha: Quality and Health Benefits

Hideki Horie

Chagyo Kenkyu Hokoku (Tea Research Journal)

Abstract

The demand for matcha is growing.This review includes the relationship between quality and components of matcha, researches on foaming and particle sizes, and current state of studies on the health benefits of matcha.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Review

A narrative or scoping review of the literature.

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and quality

Matcha is a main subject here (named in the title).

Keywords and subject terms

matcha tea quality health benefits foaming properties particle size green tea powder

Cite this study

Hideki Horie. (2018). Matcha: Quality and Health Benefits. Chagyo Kenkyu Hokoku (Tea Research Journal). https://doi.org/10.5979/cha.2018.126_1

DOI: 10.5979/cha.2018.126_1 · Cited by 1 (OpenAlex)

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