MatchaDB

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.”

65 studies match for “tea production”

2025Journal articleFree to read

The Effect of Borage Seed Oil (Borago officinalis L.) and Matcha Tea Powder (Camellia sinensis L.) on the Physicochemical Properties, Oxidative Stability, Color, and Tenderness of Vacuum-Packed Lamb Meatloaf During Storage.

Latoch A, Libera J, Öncül N, et al. — Foods (Basel, Switzerland)

In this study, the effects of borage seed oil (BO) and matcha tea (MT) on the physicochemical properties, oxidative stability, color, and tenderness of vacuum-packed lamb meatloaf during 14 days of refrigerated storage were evaluated. No …

Food science / processingMetabolism and weightAntioxidants and polyphenolsProcessing, milling and quality
2021Journal article

Changes in the nitrogen footprint of green tea consumption in Japan from 1965 to 2016.

Hirono Y, Sano T, Eguchi S — Environmental science and pollution research international

Heavy application of nitrogen (N) in tea (Camellia sinensis (L.)) plantations causes various environmental problems. To date, studies on N flows have been limited to the tea plantation level, but the crucial drivers of N flows are …

ReviewCultivation and shadingProcessing, milling and qualityMarket, culture and sustainabilityCited 12×
n.d.Journal articleFree to read

Contemporary Japanese Tea Ceremony and its Collective Creativity: Multiple Tea-worlds of Kanazawa City as Venues of Cultural Production

Ito, Kozue, 梢 伊藤 — Institutional Repositories DataBase (IRDB)

What surprised me the most during my research on tea practitioners is that they are quite serious about their tea activity.Though it may sound like a naïve comment and disrespectful to tea practitioners, because, to put it simply, a tea …

Sensory / consumerMarket, culture and sustainabilityAroma, flavor and sensory
2016Journal articleFree to read

In vitro Anti-inflammatory Effects of Edible Igusa Soft Rush (Juncus effusus L.) on Lipoxygenase, Hyaluronidase, and Cellular Nitric Oxide Generation Assays: Comparison with Matcha Green Tea (Camellia sinensis L.)

Tatsuhiko Nishimura, Kiyotaka Kabata, Akiko Koike, et al. — Food Science and Technology Research

… assays, and an activated macrophage cell model in vitro. Matcha green tea powder was tested for comparison. Hot-water and ethanol extracts of soft rush as well as matcha showed comparable lipoxygenase inhibition, with IC50 values …

In vitro / cell studyInflammation and immunityProcessing, milling and qualityMarket, culture and sustainabilityCited 6×
2026Journal article

Field-Aged Shade Nets Residues Disrupt Rhizosphere Microbiota and Nitrogen Metabolism in Tea (Camellia sinensis).

Wang K, Tong Z, Shen Y, et al. — Environmental science & technology

Plastic 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 microbiome
2016Journal articleFree to read

The Powdering Process with a Set of Ceramic Mills for Green Tea Promoted Catechin Extraction and the ROS Inhibition Effect.

Fujioka K, Iwamoto T, Shima H, et al. — Molecules (Basel, Switzerland)

For serving green tea, there are two prominent methods: steeping the leaf or the powdered leaf (matcha style) in hot water. The purpose of the present study was to reveal chemical and functional differences before and after the powdering …

In vitro / cell studyAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 47×
2024Journal articleFree to read

Unveiling the total catechin profile in tea leaves: a novel one-step extraction method empowered by UPLC-IDX-Orbitrap mass spectrometry.

Almahasheer H — Brazilian journal of biology = Revista brasleira de biologia

More catechins are found in green tea than in any other type of tea, with its predominant production taking place in Asian nations. Consumption of green tea has been strongly correlated with a reduced risk of many diseases. This study …

Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsMarket, culture and sustainabilityCited 1×
2020Journal article

The effect of superfine tea powder addition on the acrylamide content of innovative Xinjiang nang products (tea nang).

Huang Y, Xiao H, Zhang L, et al. — Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

In the present study, tea variety and proportions and tea nang production conditions were optimised to improve tea nang flavour, and dynamic changes in polyphenols and acrylamide content were determined. Orthogonal experimental design was …

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 7×
2023Journal article

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 chemistry

… for rapid and non-invasive evaluation of particle size and the ratio of tea polyphenols to free amino acids (P/F ratio) of matcha. The multivariate selection algorithms such as synergy interval (Si), variable combination population …

Observational (human)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 56×
2026Journal articleFree to read

Tea-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 & Biotechnology

Tea-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 applications
2023Journal article

Application of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification.

Ouyang Q, Rong Y, Wu J, et al. — Food chemistry

Matcha tea powder is considered as an integral part of a healthy diet due to its enormous health benefits. In the current study, visible near-infrared (Vis-NIR) and colorimetric sensor array (CSA) techniques are applied to identify the …

Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methodsCited 49×
2025Journal article

INCREASING 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

The purpose of the study is to enrich wheat bread with matcha green tea. Objectives: analysis of the nutritional value and chemical composition of matcha, drawing up a recipe with the added additive, identifying changes in the organoleptic …

Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications
2024Journal articleFree to read

The Processing of a Novel Health Beverage Based on Extracts from Green Tea and Chios Mastiha

Aikaterini Itziou, Dimitris Ziouzios, Konstantinos Zaralis, et al. — Processes

… based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered. Currently, the transition towards the consumption of healthy and sustainable food and beverages promoting …

Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory
2026Journal articleFree to read

From coffee to matcha: decoding the multidimensional competence of matcha as a sustainable and health-promoting coffee substitute.

Hu H, Zhang H, Liu Z, et al. — Journal of the science of food and agriculture

… a comprehensive analysis of the bioactive compounds, health benefits, and production processes of two globally popular stimulant beverages: coffee and matcha. Both beverages are rich in bioactive compounds such as caffeine, …

ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 1×
2023Journal articleFree to read

Effect 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 sustainability
2026Journal article

Effects 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)

Direct 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 quality
2024Journal articleFree to read

Pelatihan Pembuatan Permen Jelly dari Teh Matcha sebagai Pengendali Kadar Gula Darah di Kelurahan Kalisegoro Semarang

Khoirul Anwar, Anita Dwi Puspitasari, Farikha Maharani — PengabdianMu Jurnal Ilmiah Pengabdian kepada Masyarakat

Diabetes merupakan salah satu penyakit kronis dengan prevalensi yang terus meningkat dan menjadi sebuah ancaman kesehatan global. Salah satu tanaman yang berkhasiat untuk menurunkan kadar gula darah adalah matcha teh hijau yang bisa dibuat…

Other / not statedMetabolism and weightFood products and applications
2025Journal articleFree to read

ANTIOXIDANT PROPERTIES OF MATCHA IN DRY EYE DISEASE PREVENTION: CAN MATCHA POLYPHENOLS IMPROVE OCULAR HYDRATION?

Maja Ćwiek, Jan Bombuy Gimenez, Piotr Łapiński — International Journal of Innovative Technologies in Social Science

Dry eye disease (DED), characterized by unstable tear film and damage to the eye's surface, is becoming more common because of environmental and lifestyle factors. Conventional treatments often don’t fix the problems of oxidative stress …

Clinical trial (non-randomized)Cognition, mood and stressAntioxidants and polyphenolsGut and microbiome
2022Journal articleFree to read

NGHIÊN CỨU SỬ DỤNG PHÂN BÓN ĐỂ NÂNG CAO NĂNG SUẤT, CHẤT LƯỢNG NGUYÊN LIỆU BÚP CHO SẢN XUẤT TRÀ MATCHA TẠI PHÚ THỌ

Hoàng Mai Thảo, Nguyễn Thị Thanh Tuyên, Nguyễn Ngọc Minh Tuấn — Tạp chí Khoa học và Công nghệ Trường Đại học Hùng Vương

Thí nghiệm nghiên cứu sử dụng phân bón để nâng cao năng suất, chất lượng đầu vào cho sản xuất trà Matcha được thực hiện từ tháng 6 năm 2019 đến tháng 11 năm 2020 trên giống PH tuổi 7. Thí nghiệm gồm các công thức: 120kg N/ha + 40kg P2O5/ha…

Other / not statedCultivation and shadingProcessing, milling and quality
2022Thesis or dissertation

DESARROLLO DE TRES FORMULACIONES DE DULCES TIPO GOMITA CON PROPIEDADES FUNCIONALES Y REDUCIDAS EN AZÚCAR

Andrea Alejandra Azurdia Juárez — Repositorio Institucional USAC

En el presente trabajo de graduación se realizaron gomitas de dulce con azúcar reducida e ingredientes funcionales. Se formularon gomitas reducidas en azúcar al 40, 60 y 80 %, utilizando como edulcorantes el isomalt y una mezcla de stevia…

Sensory / consumerAroma, flavor and sensoryFood products and applications
2026Journal article

A Study on Matcha Latte Consumption Trends as Reflected in Korean News Media

Bae-young Choi — Association for International Tea Culture

… latte consumption, several measures are required: the development of matcha production technologies that respond to climate change; the production and consumption of matcha latte products using environmentally friendly packaging; a …

Observational (human)L-theanine and caffeineFood products and applicationsMarket, culture and sustainability

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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