Research topic
Matcha's character starts in the field, where tea plants are shaded for several weeks before harvest. Plant scientists have studied how shading changes gene expression, amino acids, chlorophyll and catechins in the leaf.
The studies cover shading duration and material, fertilization, cultivar choice and harvest timing.
59
studies
2014–2026
years covered
41
from the last five years
32
free to read
Plant biology papers can be technical. The abstract usually states the practical finding in its last sentences.
Ranked by recency, citations, journal standing and study design.
Monitoring chlorophyll during Tencha (the raw ingredient for matcha) processing is critical for determining the matcha's color and quality. The purpose of this study is to explore the mechanism of chlorophyll changes during Tencha…
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAuthenticity and analytical methodsCited 91×Matcha, a powder processed from tea leaves, has a unique green tea flavor and appealing color, in addition to many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery…
ReviewGut and microbiomeCultivation and shadingProcessing, milling and qualityCited 33×Tea varieties play a crucial role on the quality formation of matcha. This research aimed to examine the impact of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E'Cha 1) on various aspects of matcha, including…
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 38×This review discussed the origin, manufacturing process, chemical composition, factors affecting quality and health benefits of matcha (Camellia sinensis), and the application of chemometrics and multi-omics in the science of matcha. The…
ReviewAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 39×Black net shade treatment attenuates flavonoid biosynthesis in tea plants, while the effect of light quality is still unclear. We investigated the flavonoid and transcriptome profiles of tea leaves under different light conditions, using…
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 78×Matcha green tea (Camellia sinensis), which originates from Japan, is commonly considered as particularly beneficial to health. A large content of polyphenols, amino acids (mainly tannins) and caffeine potentially increase the antioxidant…
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 124×Astringency is crucial in determining the taste quality of matcha, primarily influenced by flavonoids. However, the specific impact of cultivars and processing techniques on flavonoid composition remains unclear. This study employs…
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsCultivation and shadingCited 10×High-quality tea leaves are required for matcha production. Shading is one of the key agronomic practices that can increase the quality of green tea. The objectives among matcha tea producers include increasing the ammonia and chlorophyll…
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 42×Matcha, or powdered green tea, has been gaining popularity and is no longer consumed only in the form of infusions, finding new uses in gastronomy and the food industry. The range of teas available on the food market has expanded…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 13×Our previous study showed that colored net shading treatments had comparable effects on the reduction of bitter and astringent compounds such as flavonol glycosides in tea leaves, compared with black net shading treatment, whereas the…
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 22×Japanese green teas, including matcha, sencha, and gyokuro, are derived from the leaves of Camellia sinensis and contain bioactive compounds such as catechins, caffeine, and amino acids, notably theanine. However, the amounts and ratios of…
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineDirect covering is widely used in the production of matcha raw material, with the advantages of easy operation, low cost, and compatibility with mechanized management. However, how shade nets with different materials and colors…
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityMatcha tea (Camellia sinensis (L.) Kuntze) is a Japanese powdered green tea characterized by an exceptionally high content of health-promoting compounds. It is produced by shading the tea plants for 21 days prior to harvesting. It can be…
Food science / processingMetabolism and weightProcessing, milling and qualityCultivation and shadingPlastic residues in agricultural production pose escalating risks to soil health and food security, yet the impacts of shade nets (SNs) residues in soil have received little attention. Here, we compared the effects of pristine and…
Agronomy / cultivationMetabolism and weightL-theanine and caffeineGut and microbiomeUsing the principles of green chemistry, a new, simple, rapid, and eco-friendly dual-mode system for procaine detection in pharmaceutical samples was developed in this study. This system relied on the diazotization of procaine, followed by…
Chemical / analyticalAuthenticity and analytical methodsAntioxidants and polyphenolsCultivation and shadingThis page describes what published studies examine; it is not medical advice, and a study being listed is not an endorsement of its findings. Topic tags and study types are assigned automatically from each paper's text (see how the library is built). Library last rebuilt October 20, 2026.