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.”
218 studies match for “Powder”
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 shadingINCREASING THE BREAD BIOLOGICAL VALUE BY INTRODUCING JAPANESE GREEN TEA MATCHA POWDER TO THE FORMULATION
Ol'ga Loretc, Лопаева Надежда Леонидовна, Olga Neverova, et al. — Вестник Красноярского государственного аграрного университета… bread with different concentrations of matcha. Ready-made Japanese matcha tea powder was used as a food additive. Test samples were made from wheat flour using the straight method without adding matcha and with the addition of matcha in …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsEffect of Adding Matcha Powder (Green Tea) on Improvement Chemical and Sensorial Properties of Pudding
Nada M. A. A. Ramadan, Mona M. Khalil, Rania E. El-Gammal, et al. — Journal of Food and Dairy SciencesThis study was conducted to study the effect of adding matcha powder on the chemical and sensory properties of prepared pudding. Matcha was added at different concentrations of 3,5 and 10%. Results of the chemical analysis showed that …
Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and qualityMatcha, a powdered green tea, ameliorates the progression of renal and hepatic damage in type 2 diabetic OLETF rats.
Yamabe N, Kang KS, Hur JM, et al. — Journal of medicinal foodMatcha, a powdered green tea produced by grinding with a stone mill, has been popularly used in the traditional tea ceremony and foods in Japan. Matcha is well known to be richer in some nutritional elements and epigallocatechin …
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 38×Fast nondestructive identification of steamed green tea powder adulterations in matcha by visible spectroscopy combined with chemometrics
Xiao‐Lan Yu, Yong He — Spectroscopy LettersCompared with green tea powder, whether enzyme-deactivated by steam or pan-fire, matcha is rich in nutrients, but is more expensive. Using steamed green tea powder to adulterate matcha often occurs and this study provided an effective …
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsCited 18×FORMULATION OF MORINGA OLEIFERA SOY MILK ICE CREAM AS A SUBSTITUTION FOR MATCHA POWDER
Rokfatul Milla, Mochammad Yasin, Tidar Aden Hawa — PROCEEDING INTERNATIONAL CONFERENCE ON ECONOMICS BUSINESS AND INFORMATION TECHNOLOGY (ICEBIT)… Generally, ice cream is added with flavors and colorings, including matcha powder. However, it turns out that matcha contains anti-nutritional substances tannins which can inhibit iron absorption. Moringa (Moringa oleifera) is one …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsThe odor of matcha (Japanese powdered green tea) as the base note of green tea leaves
Toshio Hasegawa, Yasutsugu Tsukumo, Takashi Fujita, et al. — International Journal of Tea Science… from the odor of commercially available matcha (Japanese green tea made from powder).This study, investigated whether the group of aroma compounds contributing to this matcha-like odor is present in all green tea cultivars and products. …
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryCited 3×The combined effects of L-Carnitine and matcha green tea in the formulation of effervescent powder for weight loss management as a dietary supplement
Ajay Ramdas Nannar, Raosaheb S. Shendge, K. S. Salunkhe — BOHR Journal of Pharmaceutical Studies.In our day-to-day lives, nutrition and dietary supplements are necessities for work balance and active energy in our bodies. Also, in homeopathic medicine, allopathic medicines are given, and in Ayurveda, herbal medicines are given.…
ReviewMetabolism and weightProcessing, milling and qualityFood products and applicationsDevelopment and characterization of bio-based composite films with matcha powder: Impact of matcha concentration and glutaraldehyde crosslinking on properties
Ayşe Nur Zambak, Sema Samatya Yılmaz, Bedriye Uçpinar, et al. — Journal of Thermoplastic Composite Materials… as a plasticizer to produce a biodegradable film matrix. Matcha tea (MT) powder was then incorporated into this matrix at varying concentrations (1%, 2%, 5%, 10 wt%) as a natural antioxidant and antimicrobial agent. To enhance …
Other / not statedAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityMatcha Green Tea Powder as a Functional Ingredient: International Practices and Opportunities for Ukraine
B.Ya. Suiarko — Taurian Scientific HeraldРОЗРОБКА ТЕХНОЛОГІЇ СИРНИКІВ НА ОСНОВІ СИРКОВИХ ПАСТ З ДОДАВАННЯМ ПОРОШКУ ЗЕЛЕНОГО ЧАЯ
Other / not statedProcessing, milling and qualityFood products and applicationsCOMPARISON OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MATCHA POWDERS FROM TÜRKİYE AND JAPAN
Melike Nur Tosun Demir, Fatma Korkmaz — DergiPark (Istanbul University)Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryDETERMINATION OF CERTAIN PHYSICOCHEMICAL CHARACTERISTICS AND SENSORY PROPERTIES OF GREEN TEA POWDER (MATCHA) ADDED ICE CREAMS AND DETECTION OF THEIR ORGANIC ACID AND MINERAL CONTENTS
Arzu Kavaz Yüksel, Mehmet Yüksel, İhsan Güngör Şat — GIDA / THE JOURNAL OF FOODChemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 22×Comparison of the Chemical Components of Powdered Green Tea Sold in the US
Hideki Horie, Kaori Ema, Hiroshi NISHIKAWA, et al. — Japan Agricultural Research Quarterly JARQThe international market for green tea is growing. Samples of twenty-five powdered green teas were collected from the market in the United States, and their chemical components were compared. Their prices varied widely, from $4.3 to $160 …
Other / not statedAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 14×Low-Temperature Matcha Powder Grinder Based on Double Grinding Structure
Qi Gao, Hongxia Zhao, Le Sun, et al. — Advances in transdisciplinary engineering… the tea-producing areas mainly pick spring tea in China. However, the matcha powder made by grinding summer and autumn tea can be deeply processed into various products, which can effectively enhance the utilization value of summer and …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryThe combined effects of L-Carnitine and matcha green tea in the formulation of effervescent powder for weight loss management as a dietary supplement
Ajay Ramdas Nannar, Raosaheb S. Shendge, K. S. SalunkheIn our day-to-day lives, nutrition and dietary supplements are necessities for work balance and active energy in our bodies. Also, in homeopathic medicine, allopathic medicines are given, and in Ayurveda, herbal medicines are given.…
ReviewMetabolism and weightProcessing, milling and qualityFood products and applicationsCited 2×Chemical Components of Matcha and Powdered Green Tea
Hideki Horie, Kaori Ema, Osamu Sumikawa — 日本調理科学会誌Not classified (no abstract)Processing, milling and qualityCited 28×Modification on the Performance of the Hemihydrate Gypsum with the Plant Source Polymer of Dry Matcha Powder
Haoxin Li, Chao Xu, Yuyan Huang, et al. — Journal of Wuhan University of Technology-Mater Sci EdNot classified (no abstract)Antioxidants and polyphenolsProcessing, milling and qualityCited 3×Effect of powdered green tea matcha on biofilm formation by mutans Streptococci
Mochamad Fahlevi Rizal, Noboru Kaneko, Hiroshi Ogawa — STOMATOLOGY EDU JOURNALIntroduction: Antibacterial ingredients with high safety and mild taste that can be used for mouthwash for children are required.Matcha is one of the natural beverages that is made from the leaves of Camellia sinensis and widely consumed…
Food science / processingInflammation and immunitySkin, oral and dentalProcessing, milling and qualityThe impact of different matcha green tea powder additions on selected quality features of corn puffs
Natalia Mikołajczak, Daria Anna Sobiechowska — Polish Journal of Natural ScienceNot classified (no abstract)Processing, milling and qualityAroma, flavor and sensoryCited 2×Application of visible-near infrared spectroscopy in tandem with multivariate analysis for the rapid evaluation of matcha physicochemical indicators.
Wu J, Zareef M, Chen Q, et al. — Food chemistryConsumer preference for matcha is heavily influenced by its physicochemical properties. The visible-near infrared (Vis-NIR) spectroscopy technology coupled with multivariate analysis was investigated for rapid and non-invasive evaluation…
Observational (human)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 56×Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality.
Wu J, Ouyang Q, Park B, et al. — Food chemistryThe sensory quality of matcha is a pivotal factor in determining consumer acceptance. However, the human sensory panel test is difficult to popularize by virtue of professional requirements and inability to evaluate large samples. The…
Observational (human)Processing, milling and qualityAroma, flavor and sensoryCited 75×New 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×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 polyphenolsSimultaneous quantification of chemical constituents in matcha with visible-near infrared hyperspectral imaging technology.
Ouyang Q, Wang L, Park B, et al. — Food chemistryThis study aimed to assess the feasibility of identifying multiple chemical constituents in matcha using visible-near infrared hyperspectral imaging (VNIR-HSI) technology. Regions of interest (ROIs) were first defined in order to calculate…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 77×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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