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.”

Popular searchesL-theanineEGCG and catechinsCaffeineFocus and memoryStress and sleepWeight and metabolismGut healthContaminantsPesticidesShade-growingAroma and flavorTea ceremony

105 studies match for “tea aroma”

2020Journal articleFree to read

APLIKASI MATCHA GREEN TEA DAN SARI JERUK LEMON DALAM PRODUKSI SERABI SOLO DI UKM LINCO’S SOLO [MATCHA GREEN TEA AND LEMON JUICE APPLICATION OF SERABI SOLO PRODUCTION IN SME LINCO’S SOLO]

Esti Widowati, Gusti Fauza, Rizky Nugrahaningtyas, et al. — Jurnal Sinergitas PKM & CSR

… variations. Concrete solutions to inhibit rancidity were matcha green tea because of poliphenol as an antioxidant. Matcha green tea addition and pasteurization improved Serabi Solo quality and inhibited rancidity. Based on …

Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×
2013Journal article

Developing a System to Assess the Skills of Japanese Way of Tea by Analysing the Forming Sound

Eriko Aiba, Soutatsu Kanazawa, Tomoko Ota, et al. — Proceedings of the Human Factors and Ergonomics Society Annual Meeting

The Japanese way of tea is one of the most traditional activities to treat and serve guests with “ matcha tea” The manner to serve and the procedure for making a bowl of matcha tea are assumed to be the art performance and they are called …

Sensory / consumerMarket, culture and sustainabilityAroma, flavor and sensoryCited 8×
2024Journal article

Comprehensive assessment of matcha qualities and visualization of constituents using hyperspectral imaging technology.

Hu Y, Yu H, Song X, et al. — Food research international (Ottawa, Ont.)

Matcha, made from different tea leaves as raw material, exhibits diverse aromas and flavors. Therefore, there is an urgent need for a rapid, non-destructive method to assess the quality of matcha to ensure that these different …

Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 17×
2021Journal articleFree to read

Pengaruh Tingkat Ketuaan Daun Terhadap Karakteristik Teh Herbal Matcha Tenggulun (Protium javanicum Burm.F.)

Hasbi Rohiqi, Ni Luh Ari Yusasrini, Gak Diah Puspawati — Jurnal Ilmu dan Teknologi Pangan (ITEPA)

… determine the effect of leaf maturity on the characteristics of matcha herbal tea tenggulun leaf and to determine the right level of leaf maturity which can produce matcha herbal tea tenggulun leaf with the best characteristics. This …

Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 6×
2021Journal articleFree to read

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)

… 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 best characteristics. …

Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×
2025Journal articleFree to read

A Review of Matcha (Camellia sinensis) Quality: Genetic, Agronomic, and Physiological Determinants

Bagus Aradea, Aswin Hendry Atmoko — Prosiding Seminar Nasional Pembangunan dan Pendidikan Vokasi Pertanian

… teh (genetik) merupakan faktor penentu yang mendasari rasa, warna, dan aroma spesifik matcha. Teknik penaungan merupakan praktik agronomi esensial yang memicu respons fisiologis optimal, terutama dalam meningkatkan Theanine dan …

ReviewMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeine
2024Journal articleFree to read

Effects of matcha supplementation on in vitro digestibility and sensory acceptance of soy milk

E Lie, Reggie Surya — IOP Conference Series Earth and Environmental Science

… of lipase and a weak inhibitor of amylase which may be due to the presence of tea polyphenols. Addition of 2.4% and 1.2% matcha shows 79.176% and 45.702% lipase inhibition respectively. In contrast, trypsin and pancreatin activity is …

In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×
2021Journal article

Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality

Yun Li, Jianhui Xiao, Jin Tu, et al. — LWT

Matcha (MT), the finely ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice noodles were fortified with 0, 0.5, 1.0, 1.5 and 2.0% (w/w) of MT, …

In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 66×
2025Journal articleFree to read

Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha.

Cui H, Zhao Y, Li H, et al. — Foods (Basel, Switzerland)

Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and …

Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 6×
2004Book or chapter

New tastes in green tea : a novel flavor for familiar drinks, dishes, and desserts

睦子 徳永, Stuart Atkin, 洋子 豊崎 — Medical Entomology and Zoology

The perfect guide to introducing green tea into the modern lifestyle of health-conscious people. THE WINNER OF THE GOURMAND WORLD COOKBOOK AWARDS in the category of the Best Book in Cooking with Wine, Beer or Spirits for Books New Tastes …

Food science / processingAroma, flavor and sensoryFood products and applicationsCited 5×
2024Journal articleFree to read

Preparation and Nutritional Value Estimation of High-Nutrient and High-Energy Milk Drink Formulas

Hagir Abdallah, Ekbal Abdalrahman Zaghdod, Kawther Fathi Abuznad — Jordan Journal of Applied Science - Natural Science Series

Background: Milk is considered one of the most widely recognized natural nutritious drinks in the world due to its importance in growth and health. This study aimed to prepare new functional milk drink formulas rich in nutrients and…

Sensory / consumerAroma, flavor and sensoryProcessing, milling and qualityFood products and applications
2009Journal articleFree to read

Developing a Green Tea Based Natural Energy Drink

Natalie Ohanessian — DigitalCommons - CalPoly (California State Polytechnic University)

… e.) High Sugar Levels……………………………………………………………………..…7 B. Brief History of Tea…………………....…………………………………......................8 C. Types of Green Tea Used…………………………………………………………...…8-9 a.) Green Power Syner …

Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineAroma, flavor and sensoryCited 1×
2026Journal articleFree to read

Authentic Japanese Matcha Filling for Bakery & Pastry

kingwoodfood — Zenodo (CERN European Organization for Nuclear Research)

… Filling delivers distinctive umami-rich flavor of premium Japanese green tea in a versatile bakery format. Captures matcha's complex character: grassy notes balanced with subtle sweetness and unique savory undertones matcha lovers …

Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications
2016Thesis or dissertation

IDENTIFIKASI SENYAWA AKTIF ALKALOID, CATECHIN DAN GENISTEIN PADA PRODUK DARK CHOCOLATE DENGAN PENAMBAHAN GREEN TEA MATCHA DAN SOY POWDER

Habiburohman, DS Yusep Ikrawan, DS Hervelly

… yang mengandung banyak nilai manfaat seperti senyawa aktif catechin dari green tea matcha sebagai polifenol dan genistein dari soy powder sebagai antioksidan. Dengan penelitian ini diharapkan menjadi benefit yang baik bagi Indonesia dalam …

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2021Journal articleFree to read

Characteristic Odorants Isolated from Japanese Matcha Compared to that Produced in Foreign Countries

Yuzo Mizukami — Chagyo Kenkyu Hokoku (Tea Research Journal)

世界的な抹茶需要により，外国での抹茶生産が増え，輸出戦略の構築のためには国産抹茶の特徴を把握する必要がある。本研究では香りに着目し，国産抹茶と外国産抹茶の香りを区別する香気寄与成分を主成分分析により特定し，抹茶の香りに重要な低沸点成分とともに定量した。その結果，低沸点成分であるdimethyl sulfide，methyl aldehydes (2-methyl propanal, 3-methyl butanal, 2-methyl…

Other / not statedL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensoryCited 2×
2013Journal articleFree to read

Objective Evaluation of Astringent and Umami Taste Intensities of Matcha using a Taste Sensor System

Tomomi Ujihara, Nobuyuki Hayashi, Hidekazu Ikezaki — Food Science and Technology Research

Matcha is a kind of Japanese green tea that is traditionally used for the Japanese tea ceremony, Sado, and has, in recent years, also been used as a food ingredient. In addition, Sado and food items containing matcha are becoming popular …

Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 29×
2023Journal article

NGHIÊN CỨU ẢNH HƯỞNG CỦA CHIỀU CAO CHE SÁNG TRƯỚC KHI HÁI ĐẾN NĂNG SUẤT, CHẤT LƯỢNG NGUYÊN LIỆU GIỐNG CHÈ LCT1 CHO CHẾ BIẾN CHÈ MATCHA TẠI PHÚ THỌ

Hoang Tran Xuan — Tạp chí Điện tử về Nông nghiệp và Môi trường

Nghiên cứu ảnh hưởng của chiều cao che sáng đối với giống chè LCT1 để sản xuất nguyên liệu chế biến chè xanh Matcha tại Phú Thọ cho thấy, các công thức với chiều cao che sáng mặt tán chè khác nhau như không che (CT1), cao 0,8 m (CT2), 1,2…

Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
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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.

Spot a paper that doesn't belong, or one that's missing? Tell us.