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.”
265 studies match for “tea processing”
Matcha tea is obtained from Camellia sinensis plants grown in the shade and is consumed as a whole powder of the leaves. Matcha is reported to have a high content of bioactive components, such as catechins and quercetin, which underlie …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityCited 7×Recently, matcha tea (MT) -a finely powdered form of green tea- has successfully been emerged in the global beverage market. Among its health-promoting properties, the potential modulatory gut microbiome effect has gained increased …
Systematic review / meta-analysisAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×Tea powder incorporation is a promising strategy for developing functional fresh noodles, but the effects of different tea powders on noodle quality and metabolic characteristics remain unclear. In this study, 20% of wheat flour was …
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and quality… alternative to dairy products. This study examined the effect of Japanese tea addition (matcha, green tea, and hojicha at 0.3 % w·v -1 ) on the physical, chemical, and sensory properties of fermented almond and oat drinks. Almond …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… limitation and therefore it investigated, for the first time, matcha green tea (MGT) as novel extracted material to synthesise green TiO2 photocatalyst from three weighted powders of first harvest (GF1, GF2, GF3) and second harvest …
Food science / processingMetabolism and weightCultivation and shadingProcessing, milling and qualityIn 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… (AA) and total phenolic content (TPC) variations of different kinds of teas depending on the infusion temperature and time by using synchronous fluorescence spectroscopy (SFS) combined chemometrics as a rapid method. In this …
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and qualityCited 10×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×… var assamica is primarily cultivated. Both varieties have different flavors of teas due to genetic differences and cultivation techniques. In tea cultivation, shading is one of the important practices to increase the quality of matcha. …
Observational (human)Antioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 18×Abstract As a natural product with health benefits, tea powder (TP) is widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 10×Introduction: Green tea is associated with decreased risk for cardiovascular disease and stroke. Matcha is a special kind of powdered green tea known for its use in the Japanese tea ceremony. Due to its influence on lipoprotein parameters, …
Animal studyMetabolism and weightCardiovascular and blood pressureProcessing, milling and qualityCited 10×Matcha tea is a traditional Japanese tea that is said to possess ten times higher bioactive components and polyphenols than that of conventional green teas. Matcha is remotely popular among the global community and meagerly researched and …
ReviewAntioxidants and polyphenolsCognition, mood and stressProcessing, milling and qualityCited 28×Abstract Matcha green tea is noted for its vibrant color and fine powdered consistency. Ceremonial matcha is the highest quality available and is prepared from the youngest leaves of the tea plant while culinary matcha is less expensive …
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 3×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×Matcha tea (Camellia sinensis), a fine-powder green tea, has become popular worldwide for its claimed antioxidant and weight loss effects. Nevertheless, safety and authenticity of commercial matcha products, especially those from local …
Randomized controlled trialSafety, contaminants and toxicityInflammation and immunityProcessing, milling and quality… of this study was to compare fluoride levels in commercially available black tea, green tea, and matcha tea. Tea samples were purchased from a local supermarket in the United States and prepared according to the manufacturer's …
Observational (human)Safety, contaminants and toxicitySkin, oral and dentalProcessing, milling and qualityCited 5×… is used to determine and quantify organic acids in Japanese green tea leaves, and the established method is employed to profile the acid components of Matcha, Gyokuro, Sencha green teas, and green tea varieties and thus …
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsCited 18×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×Color 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×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×… 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×We examined the inhibitory effect of matcha green tea (Camellia sinensis) and epigallocatechin gallate (EGCg; the most abundant catechin in tea) on the vegetative growth and encystation of Acanthamoeba castellanii T4 genotype. The …
In vitro / cell studyAntioxidants and polyphenolsProcessing, milling and qualityCited 9×Matcha, a powder processed from tea leaves, has a unique green tea flavor and appealing color, in addition to many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery …
ReviewGut and microbiomeCultivation and shadingProcessing, milling and qualityCited 33×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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