Research
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.”
78 studies match for “tea leaves”
… and antibacterial activity of aqueous and 30% ethanolic extracts of green tea, matcha tea, black tea, and yerba mate. Commercial teas (Camellia sinensis) and mate (Ilex paraguariensis) were purchased in Tartu, Estonia. The tea and …
Observational (human)Antioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityTea is a beverage commonly consumed worldwide. Matcha is a type of green tea produced by drying and grinding tea leaves (Camellia sinensis L.) into a fine powder. Matcha contains catechin, theanine, and caffeine, which affect cognitive …
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 29×A Cup of TeaAll day in Kyoto a snarky wind plays hop-scotch with the Fall's brittle speckles of burnt-orange leaves that crunch and announce where I walk.The abbot greets me at the door.We sit in lotus, cushioned on the floor.A pot …
Sensory / consumerProcessing, milling and qualityMarket, culture and sustainability… 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 caffeine… have long been central to the preparation and consumption of powdered green tea, referred to as matcha in Japan. Chanoyu, the Japanese term used to denote the practice of drinking matcha, literally translates to “hot water for tea.” In …
Food science / processingMarket, culture and sustainabilityProcessing, milling and quality… known to have a high content of bioactive compounds compared to regular green tea. This is because matcha is consumed in the form of a whole powder, so that all the compounds in tea leaves are also consumed. In Gorontalo City, matcha …
Food science / processingAntioxidants and polyphenolsCognition, mood and stressProcessing, milling and quality… a (Chd a) by the chlorophyllase reaction during incubation, in green tea samples, and found that the total content of PB a markedly increased in both Sencha and Matcha, compared with the initially present PB a content in each. …
Other / not statedProcessing, milling and qualityCited 13×… 2nd and 3rd seasons to improve the productivity and quality of powdered green tea (matcha). On the 21st day of shading, the photosynthetic capacity was investigated using a portable chlorophyll fluorometer, and leaf chromaticity was …
Agronomy / cultivationMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeine… global population. Indicating a potential role in nutrition, Camellia sinensis tea leaves contain bioactive compounds that may help prevent and manage dry mouth. This review aimed to evaluate the effects of different tea types on salivary …
ReviewSkin, oral and dentalProcessing, milling and qualityMarket, culture and sustainabilityGreen tea is associated with health benefits. Some studies showed enhanced exercise-induced fat oxidation with intake of capsulated green tea components, primarily with epigallocatechin-3-O-gallate, but that effect was never observed with …
ReviewMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 1×… are required.Matcha is one of the natural beverages that is made from the leaves of Camellia sinensis and widely consumed by Japanese and Asian people.This study aimed to evaluate the effectiveness of matcha in suppressing biofilm …
Food science / processingInflammation and immunitySkin, oral and dentalProcessing, milling and qualityColor is a key indicator for evaluating the quality of tea during processing; various processing procedures can significantly affect the content of fat-soluble pigments of tea, which in turn affects the color and quality of finished tea. …
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 4×Matcha 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 pressure… 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 best characteristics. …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×… 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 green …
ReviewAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 61×Matcha 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 polyphenolsMatcha green tea powder (MGTP) is made by finely grounding green tea leaves and is increasingly used to flavour food products. The aim of this thesis was to produce a shortbread biscuit product containing MGTP and to evaluate its consumer …
Clinical trial (non-randomized)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineMatcha (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×… and benefits of consuming two of the most popular hot beverages: matcha tea and coffee. Both of them have been consumed for centuries and are embedded in cultural, societal, and dietary practices worldwide. They contain various …
Systematic review / meta-analysisCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsThe 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 shadingIn addition to the matcha tea ceremony, the sencha tea ceremony is another popular Japanese tea ceremony. In the matcha tea ceremony, tea leaves milled into powder are dissolved in hot water before drinking. In contrast, the sencha tea …
Other / not statedMarket, culture and sustainabilityProcessing, milling and qualityBioactive compounds present in the powdered leaves of matcha green tea (Camellia sinensis L.) (MGTP) and moringa (Moringa oleifera) (MOLP) seem to be related to health benefits due to their antioxidant properties. The growing accessibility …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 14×… sinensis produced using shaded cultivation and consumed as whole powdered tea leaves, resulting in exposure to bioactive compounds including catechins, caffeine, L-theanine and chlorophylls. Aim: To review current evidence on the …
Randomized controlled trialCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsThe thesis is focused on the preparation of ice teas, especially on their nutritional parameters within the various procedures of their preparation. The theoretical part summarizes the cultivation of tea trees and the production of matcha …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineGut and microbiome… of toothpaste has evolved from containing natural substances such as tea leaves to abrasive chemicals, particularly: fluoride, triclosan, and sodium lauryl sulfate (SLS). Regarding how each respective reagent functions, fluoride …
Food science / processingSafety, contaminants and toxicityInflammation and immunitySkin, oral and dentalCited 3×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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