Research
The Global Matcha Research Library
641 papers, trials, theses and preprints that study matcha, gathered from PubMed, OpenAlex and Europe PMC, tagged by study type and topic, and linked back to every source. We keep abstracts and citations; the full text stays with its publisher.
Tip: use "quotes" for an exact phrase, OR between alternatives, and a minus to leave a word out, for example fluoride OR pesticide. Related words are matched too, so “EGCG” also finds “epigallocatechin.”
546 studies match for “Matcha tea”
A Study of Consumers' Blog Posting Patterns on Matcha Latte
Bae-young Choi — Association for International Tea CultureThis study aimed to analyze consumers' blog-posting patterns regarding matcha latte, identify their key characteristics from the marketing perspective, and provide implications for promoting its sustained consumption. For this purpose, the …
ReviewAroma, flavor and sensoryFood products and applicationsL-theanine and caffeineA Study on Matcha Latte Consumption Trends as Reflected in Korean News Media
Bae-young Choi — Association for International Tea CultureThis study aimed to identify consumption trends in matcha latte using domestic news media data and to present implications for enhancing its sustainability. To this end, 781 news articles published between January 1, 2006, and December 31, …
Observational (human)L-theanine and caffeineFood products and applicationsMarket, culture and sustainabilityMatcha (Camellia sinensis): Bioactive Constituents, Pharmacological Activities, and Emerging Therapeutic Applications — A Comprehensive Review
Rohit Chavan*1, Rashmi Khairnar2, Pratiksha Aher2, Siddhi Avhad2 — Journal of Pharmaceutical SciencesMatcha is not simply green tea in powdered form. It is the entire leaf — steamed, dried, deveined, and stone-ground from shade-grown Camellia sinensis (Theaceae) — consumed whole rather than steeped and discarded. That distinction turns …
ReviewCognition, mood and stressMetabolism and weightCardiovascular and blood pressureTea-Derived Beverages Worldwide: A Critical Review of Diversity, Chemistry, Processing and Consumption Trends
Manuranjan Gogoi, Gautam Kumar Saikia, Tapan Senchowa, et al. — Journal of Advances in Biology & BiotechnologyTea-derived beverages constitute a globally distributed but analytically heterogeneous family extending from minimally transformed leaf infusions to oxidised, post-fermented, powdered, concentrated, ready-to-drink and composite milk- or …
ReviewAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsThe Price of Premium: A Case Study of “Ceremonial Matcha” and Social Media Myth-Making
Stephanie Stephanie, Tan Gia Bao Huynh — IAFOR Journal of Cultural Studies… social media and content creators construct the category of “ceremonial grade matcha” through digital mythmaking and explores the cultural, economic, and agricultural consequences of these representations. While matcha has deep …
Observational (human)Market, culture and sustainabilityMetabolism and weightProcessing, milling and qualityMatcha intake enhances systemic oxidative stress resistance and activates detoxification pathways in Drosophila melanogaster.
Tsuda M — Bioscience, biotechnology, and biochemistryMatcha, a Japanese powdered green tea, enhances Drosophila resistance to oxidative stress. Transcriptome analysis shows activation of detoxification and antioxidant pathways, likely driven by caffeine-catechin synergy. Unlike green tea …
Other / not statedCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineMatcha and exercise synergy: Elucidating mechanisms and central signaling pathways modulating glycolipid metabolism in high‐fat diet‐induced obese mice
Jihong Zhou, Lejia Ding, Wei Chen, et al. — Food FrontiersAbstract Matcha green tea, renowned for its rich composition of catechin, theanine, caffeine, and fiber‐bound polyphenols, distinguishes itself with heightened bioavailability and promising potential in addressing obesity and metabolic …
Animal studyMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 2×Pengaruh Suhu dan Lama Pengeringan Terhadap Karakteristik Teh Herbal Matcha Daun Tenggulun (Protium javanicum Burm.F.)
Yohanna Mei Sarah Purba, Ni Luh Ari Yusasrini, Komang Ayu Nocianitri — Jurnal Ilmu dan Teknologi Pangan (ITEPA)… determine the temperature and duration of dried time on characteristics of the matcha herbal tenggulun leaves tea, as well as to determine the appropriate temperature and dried time to produce matcha herbal tenggulun leaves tea with the …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×Matcha Does Not Affect Electroencephalography during Sleep but May Enhance Mental Well-Being: A Randomized Placebo-Controlled Clinical Trial.
Baba Y, Takihara T, Okamura N — NutrientsAlthough theanine in matcha improves sleep quality and cognitive function, the caffeine in green tea is thought to worsen sleep quality. Therefore, this study investigated the factors behind the observed improvements in subjective sleep …
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 8×Mutu Sensori dan Aktivitas Antioksidan Minuman Matcha Latte dengan Penambahan Kolagen Sapi
Salsabila Syifa Gusrani, Intan Harnesa Kusumaningrum, Titi Rohmayanti — Karimah Tauhid.Matcha merupakan bubuk teh hijau yang berasal dari negara Jepang, sering digunakan dalam prosesi upacara minum teh. Salah satu produk minuman yang mengandung matcha yaitu matcha latte. Matcha latte merupakan minuman matcha berbasis susu. …
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×Elemental Composition of Japanese Matcha Powder and Infusions—Potential Role as a Functional Food in Metabolic Health
Kinga Szymczykowska, Patrycja Kupnicka, Karolina Skonieczna‐Żydecka, et al. — BeveragesMatcha 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 shadingMatcha Supplementation Attenuates High-Fat, High-Sugar Diet–Induced Cardiomyocyte Hypertrophy by Reshaping the Gut Microbiota in Mice
Cody Moss, Gopal Lamichhane, Jong-Beom Jin, et al. — Current Developments in NutritionObjectives: Matcha, a powdered form of green tea, is rich in bioactive compounds, including L-theanine and polyphenols, that have been associated with beneficial effects on cardiometabolic and gut health. This study aimed to evaluate …
Animal studyMetabolism and weightCardiovascular and blood pressureAntioxidants and polyphenolsWhy Ceremonial Grade Matcha Is the Cleanest Green Drink Right Now
ashton nagar — Figshare… one drink is quietly taking over wellness routines for all the right reasons. Matcha has always been popular, but today, Ceremonial grade matcha is being recognized as the cleanest and most effective green drink you can add to your daily …
Food science / processingFood products and applicationsMarket, culture and sustainabilityMultimodal Sensor Fusion for Non-Destructive Tea Quality Evaluation: Deep Learning-Enabled Methods, Applications, and Challenges.
Hu X, Zhang M, Yang B, et al. — Foods (Basel, Switzerland)Tea quality evaluation is increasingly moving from subjective sensory assessment and destructive laboratory analysis toward rapid, non-destructive, and data-driven approaches. This review summarizes recent advances in multimodal sensing …
ReviewProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 6×Influence analysis of cultivation method for matcha green tea leaves using multimodal spectroscopic measurement
Ryosuke Shiomi, Takeo Minamikawa, Ryo Oe, et al. — The Japan Society of Applied PhysicsChemical / analyticalCultivation and shadingProcessing, milling and qualityAuthenticity and analytical methodsNew green tea cultivar 'Seimei' for Sencha, Kabuse-cha, Matcha and powdered tea.
Katsuyuki Yoshida, Atsushi Nesumi, Akifumi Ogino, et al.Agronomy / cultivationCultivation and shadingProcessing, milling and qualityCited 1×A Review of Matcha (Camellia sinensis) Quality: Genetic, Agronomic, and Physiological Determinants
Bagus Aradea, Aswin Hendry Atmoko — Prosiding Seminar Nasional Pembangunan dan Pendidikan Vokasi PertanianKualitas matcha superior sangat bergantung pada profil metabolit sekunder yang kompleks, sehingga diperlukan strategi terpadu antara genetik dan praktik agronomi. penelitian ini menggunakan metode studi literatur dan review artikel ilmiah …
ReviewMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineJapanese Tea Ceremony in the Industry of Health and Wellness Tourism
Joyce Say — International Journal of Current Science Research and ReviewJapanese tea function is known to be a conventional practice that includes the custom arrangement and show of matcha powdered (green tea), within the coffee bar. Tea function is one of the significant customary and contemporary societies …
Other / not statedMarket, culture and sustainabilityMetabolism and weightCardiovascular and blood pressureYerba mate i matcha – ziołowe napary jako trendy w zdrowym stylu życia: badania naukowe, tradycje kulturowe i praktyki kulinarne
Joanna Gil, Ewa Godos — Medycyna NowożytnaYerba mate and matcha are herbal infusions with rich cultural traditions and confirmed health-promoting properties that are currently becoming trends in a healthy lifestyle. Yerba mate, valued for centuries by the Guarani Indians as a …
In vitro / cell studyAntioxidants and polyphenolsCancerInflammation and immunityThe science of matcha: Bioactive compounds, analytical techniques and biological properties
Hari Prasad Devkota, Bhakta Prasad Gaire, Kengo Hori, et al. — Trends in Food Science & Technology… agents in maintenance of health and the prevention and treatment of diseases. Matcha tea powder is obtained from the leaves of tea plant (Camellia sinensis (L.) Kuntze) grown under specific condition using about 90% shade. As compared to …
ReviewAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 61×Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties
Md Zohurul Islam, Yutaka Kitamura, Mito Kokawa, et al. — Innovative Food Science & Emerging TechnologiesThis study aimed to develop green tea paste using a new micro wet milling (MWM) system. The influence of milling conditions on the particle size, morphology, solubility, and antioxidant properties of Matcha, shaded Yabukita, unshaded …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 12×Effects of Light Intensity and Spectral Composition on the Transcriptome Profiles of Leaves in Shade Grown Tea Plants (Camellia sinensis L.) and Regulatory Network of Flavonoid Biosynthesis.
Ye JH, Lv YQ, Liu SR, et al. — Molecules (Basel, Switzerland)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×No Adverse Effects of Matcha Green Tea Powder on Metabolic and Physiological Responses during Running
Mark E. T. Willems, Julianne Doherty, Sam David Blacker — Medicine & Science in Sports & ExerciseMatcha is powder made from green tea leaves that had restricted light exposure to enhance composition. Consumption of the powder in Matcha green tea drinks ensures substantially higher intake of catechins and caffeine than normally brewed …
Other / not statedMetabolism and weightCardiovascular and blood pressureAntioxidants and polyphenolsAnti‐Retroviral Activity of Phytochemical Rich Dietary Ingredients: Herbs, Spices, Fruits and Matcha (Green Tea)
Deana Townsend, Vatsala Maitin, Troy Chesnut, et al. — The FASEB JournalNot classified (no abstract)Inflammation and immunityCited 3×How this library is built
Every record comes from three open scholarly indexes — PubMed, OpenAlex and Europe PMC — searched for the word “matcha.” Records are merged by DOI and PubMed ID so each study appears once. A paper is kept only if matcha appears in its title, abstract, author keywords or subject terms and the text is about tea or food, which filters out the surname Matcha, software called Matcha, and the Scandinavian verb “matcha” (to match).
Study type and topic tags are assigned automatically from each paper's own title, abstract and subject terms using fixed keyword rules — no guesses, and papers without an abstract are marked as unclassified. Automatic tagging is imperfect, so treat tags as a way to narrow a search, not as a verdict on a paper's quality. A study being listed here is not an endorsement of its findings.
Coverage: this is every indexed paper that names matcha, not every study of green tea or its compounds (those are far more numerous). Papers that mention matcha only in passing are hidden by default. Work that never uses the word “matcha,” and publications outside these indexes, are not included. The library was last rebuilt October 20, 2026.
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