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.”
66 studies match for “tea cultivation”
A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics.
Phuah YQ, Chang SK, Ng WJ, et al. — Food research international (Ottawa, Ont.)… The discussion primarily distinguishes between matcha and regular green tea with processing and compositional factors, and demonstrates beneficial health effects of consuming matcha. Preferred Reporting Items for Systematic Reviews …
ReviewAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 39×Matcha (Japanese ground green tea) and cognitive function
Klaus W. Lange, Yukiko NAKAMURA — Journal of Food BioactivesAbstract Matcha is a finely ground powder made from shade-grown green tea leaves. It is primarily produced in Japan. Drinking matcha tea results in higher intake of green tea bioactives than drinking other types of green tea. Studies have …
Agronomy / cultivationCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineInfluence 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 methodsThe Matcha Green Tea Quality Investigation
М.Н. Елисеев, Петр Иванович Токарев, А.В. Ромащенко — Beer and beverages… и хлорофилла. The article is devoted to the issue of researching matcha green tea. The goal of the work was to study tea samples to find identification indicators, which was solved using generally accepted methods of analysis. The …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 1×Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis.
Xue J, Liu P, Xu Y, et al. — Food research international (Ottawa, Ont.)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×Use of Aqueous Extract of Matcha Tea as an Antioxidant in Poultry Meat Storage
M Y Y Alheeti, W. I. Al-Jugifi, Hussein J. Alhadithi — IOP Conference Series Earth and Environmental ScienceAbstract This study aimed to evaluate the effect of aqueous extract of matcha tea on the oxidation of fats, and some traits of poultry breast meat kept in cool storage. The study included six treatments: T1 control, T2 distilled water, T3 …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 1×The 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… the group of aroma constituents that characterize the odor of sencha (green tea made from leaves) which is similar to but distinct from the odor of commercially available matcha (Japanese green tea made from powder).This study, …
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryCited 3×Characteristic Aroma Features of Tencha and Sencha Green Tea Leaves Manufactured by Different Processes.
Hasegawa T, Shimada Y, Saito H, et al. — Natural product communicationsThere are many varieties of tea (Camellia sinensis) obtained by different processing methods. In Japan, sencha tea has been used to brew beverages f6r centuries, and tencha leaves are used to make powdered green tea, matcha, which is used …
Chemical / analyticalCultivation and shadingAroma, flavor and sensoryAuthenticity and analytical methodsCited 9×Changes in Matcha Quality and Growth Characteristics from Cultivation under Different Shading
The Korean Tea Society, Changhyun Sung, Jung Gyu Hwang, et al. — 한국차학회지The term matcha means that tea leaves cultivated under shade are prepared by pulverizing the leaves with a grinding machine (such as a stone mill or a ball mill), turning the tea leaves into a fine powder. There is a great difference in …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingEffect of direct tea plant covering on the incidence of anthracnose
Minoru Ichihara, Mikihiko Suzuki — Annual Report of The Kansai Plant Protection Society… government is promoting the export of matcha prepared from cover-cultured tea. To improve matcha production, it is important to investigate the characteristics of pest incidence under covering culture and develop suitable pest …
Agronomy / cultivationCultivation and shadingMarket, culture and sustainabilityEffects of Direct Covering with Different Shade Nets on The Tea Canopy Microenvironment and Flavonoid Composition of Tencha
LIU Yijie, CHEN Jiaying, FANG Qiting, YE Jianhui, JIN Zijing — DOAJ (DOAJ: Directory of Open Access Journals)… affect the canopy microenvironment and flavonoid biosynthesis in tea plants remains unclear. In the present study, eight shade nets varying in material and color were applied to the tea cultivar ‘Longjing 43’ in the field to …
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityComparison of technological and physical properties of matcha powders of different geographical origins.
Stępień A, Liszka-Skoczylas M, Gwóźdź G — Journal of the science of food and agriculture… key factor influencing consumer acceptance. As the popularity of matcha green tea powder is increasing, this study investigated whether the country of origin of examples of matcha products available on the Polish market influenced the …
Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×Comparative Analysis of Physiological, Growth, and Biochemical Traits in Tea Cultivars for Shaded Environments
The Korean Tea Society, Doobo Shim, Changhyun Sung, et al.This study collected and propagated genetic resources for a native Korean tea plant to select cultivars suitable for shaded environments. The Cv_24 cultivar was compared with the Japanese Yabukida cultivar (Cv_01) and the Korean Chamnok …
Agronomy / cultivationL-theanine and caffeineCultivation and shadingProcessing, milling and qualityMatcha Green Tea Review: Matcha Tea and Gut-Related Diseases: A Review on the Link Between Phenolic Acids and Gut Microbiomes
Jizhou Lei — eCommons (Cornell University)Matcha tea (Camellia sinensis), a traditional and historical tea, has gained worldwide popularity due to its particular fragrance and potential health benefits. Matcha tea contains various nutrients, such as catechins, caffeine, …
ReviewCancerGut and microbiomeInflammation and immunityMatcha – an ordinary tea or a superfood with remarkable health benefits? A review of human and animal studies
Julia Ziemińska, Michał Małek, Oktawia Wojtaszek, et al. — Quality in SportIntroduction: Matcha is a powdered form of green tea, characterized by a high content of bioactive compounds, like catechins, caffeine, theanine and dietary fiber. By its unique cultivation and processing methods, matcha has attracted …
Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressureComparison of phenolic content and antioxidant activity of matcha, green leaf and white leaf tea infusions
Maria Sielicka, Eylul Isik, Julia Szulc — Bulgarian Portal for Open ScienceTea infusion, as a valuable source of bioactive compounds, substantially contributes to daily polyphenols intake. Among green teas, matcha, which is grounded Tencha tea grown under shaded conditions, gains popularity not only as an …
Observational (human)Antioxidants and polyphenolsCultivation and shadingFood products and applicationsJapanese Green Tea
Shoji Koide, Ken-ichi Kimura — CRC Press eBooksGreen tea, the most widely consumed beverage in Japan, plays an important role in Japanese food culture. In this chapter, the authors first introduce the unique processes that produce health-promoting and high-quality Japanese green tea, …
Food science / processingAroma, flavor and sensoryMarket, culture and sustainabilityCultivation and shadingGeography and the therapeutic effect of matcha tea in drinks
Maulshree Bhandari, Surabhi Sharma — International Journal of Pharmacognosy and Pharmaceutical SciencesCamellia sinensis belonging to family Theaceae, commonly called as tea is the most widely used refreshing beverage accepted globally. It has two variety such as Green tea and black depending upon its method of cultivation. Green teas are …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityCited 3×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 shadingNew 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 caffeineMatcha as a Source of Bioactive Compounds: A Review of Health-Promoting Properties and Potential Applications.
Sławińska P, Raczkowska E — NutrientsMatcha, a finely milled powdered green tea originating from Japan, is characterized by a unique cultivation method in which tea plants are shaded prior to harvest. This practice enhances the accumulation of chlorophyll, caffeine, …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 2×Ozoku Matcha – Premium Shade-Grown Green Tea for Energy & Antioxidants
Ozoku Matcha — Zenodo (CERN European Organization for Nuclear Research)… many options available today, Ozoku Matcha stands out as a premium-grade green tea powder crafted for those who demand purity, potency, and performance. If you’re looking to elevate your daily routine with a powerful yet smooth energy …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineNghiên cứu ảnh hưởng của công đoạn lựa chọn nguyên liệu và chế độ xử lý nhiệt đến một số chỉ tiêu chất lượng của bột matcha chè truồi (Camellia sinensis) trồng tại Phú Lộc, Thừa Thiên Huế
Nguyễn Thị Vân Anh, Nguyễn Văn Huế — Tạp chí Khoa học và công nghệ nông nghiệp Trường Đại học Nông Lâm HuếẢnh hưởng của nguyên liệu và chế độ xử lý nhiệt (chần, hấp, sấy) trong quy trình công nghệ sản xuất bột matcha chè xanh đã được thực hiện trong nghiên cứu này. Nguyên liệu lá chè Truồi tại xã Lộc An, huyện Phú Lộc, tỉnh Thừa Thiên Huế được…
Other / not statedAntioxidants and polyphenolsGut and microbiomeCultivation and shadingHow 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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