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.”
210 studies match for “Tea products”
Comparison of culinary and ceremonial matcha green teas: relationship between phytochemical composition and antioxidant properties
Haley M. White, Bailey R. Meyer, Jared D. McCormack, et al. — Journal of Food Measurement & CharacterizationAbstract 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×Identification of xylene and toluene in commercial matcha tea and their associated hepatorenal toxicity in wistar rats
Russl Sameer Mhana, Amal Abbas — Journal of Biological StudiesMatcha 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 qualityComparison 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 applicationsEvaluation of fluoride levels in commercially available tea in the United States.
Regelson S, Dehghan M, Tantbirojn D, et al. — General dentistry… 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×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 qualityChanges 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 internationalHeavy 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×Effect shading intensity on color, chemical composition, and sensory evaluation of green tea (Camelia sinensis var Assamica)
Manikharda Manikharda, Veny Elfionna Shofi, Benedicta Khrisnarestri Betari, et al. — Journal of the Saudi Society of Agricultural Sciences… 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×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×Effects of Different Beverages on Color Stability of Bulk-Fill Restorative Materials
Esra Özyurt, Ayşegül Kurt — European Annals of Dental Sciences… each composite were randomly divided into 3 groups (black, kombucha and matcha tea) (n = 10). The samples were kept in the solutions for 12 days, and the color measurement was repeated. The values of ΔL, Δa, Δb and ΔE00 were calculated. …
Randomized controlled trialSkin, oral and dentalProcessing, milling and qualityFood products and applicationsCited 3×Matcha green tea (MGT) inhibits the propagation of cancer stem cells (CSCs), by targeting mitochondrial metabolism, glycolysis and multiple cell signalling pathways.
Bonuccelli G, Sotgia F, Lisanti MP — AgingMatcha green tea (MGT) is a natural product that is currently used as a dietary supplement and may have significant anti-cancer properties. However, the molecular mechanism(s) underpinning its potential health benefits remain largely …
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsCancerCited 66×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… and field-aged polyethylene SNs through a year-long exposure experiment with tea plants (Camellia sinensis). Both pristine and aged SNs impaired soil and plant health, but the adverse effects of aged SNs were more pronounced. Pristine …
Agronomy / cultivationMetabolism and weightL-theanine and caffeineGut and microbiomeDOCUMENTARY VIDEO PRODUCTION OF “AESTHETIC DRINKS OF LOCAL BRAND IN TOWN”
Siti Hazwani Mahasim, Norsiah Abdul Hamid — International Journal of Law Government and Communication… among social media communities. Due of their appealing drinks, the bubble tea, coffee, and matcha tea cafes became popular and attracted a lot of attention when they went viral on social media.Local brands do not provide a variety of …
Other / not statedMarket, culture and sustainabilityCognition, mood and stressAuthenticity and analytical methodsCited 1×A Study of Consumers' Blog Posting Patterns on Matcha Latte
Bae-young Choi — Association for International Tea Culture… bitter taste of matcha were well balanced with smooth milk. In contrast, products characterized by an artificial aroma, a weak or diluted taste, or an artificial or excessive level of sweetness were evaluated negatively. Second, …
ReviewAroma, flavor and sensoryFood products and applicationsL-theanine and caffeineA Study on Matcha Latte Consumption Trends as Reflected in Korean News Media
Bae-young Choi — Association for International Tea Culture… that respond to climate change; the production and consumption of matcha latte products using environmentally friendly packaging; a deeper understanding of consumers’ values and needs regarding matcha latte; the provision of clear …
Observational (human)L-theanine and caffeineFood products and applicationsMarket, culture and sustainabilityThe Price of Premium: A Case Study of “Ceremonial Matcha” and Social Media Myth-Making
Stephanie Stephanie, Tan Gia Bao Huynh — IAFOR Journal of Cultural Studies… of these representations. While matcha has deep historical roots in Japanese tea culture, the Western wellness market has redefined it as a superfood and lifestyle accessory. Through a qualitative textual and visual analysis of the …
Observational (human)Market, culture and sustainabilityMetabolism and weightProcessing, milling and qualityUnveiling 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 biologiaMore 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×Mutu Sensori dan Aktivitas Antioksidan Minuman Matcha Latte dengan Penambahan Kolagen Sapi
Salsabila Syifa Gusrani, Intan Harnesa Kusumaningrum, Titi Rohmayanti — Karimah Tauhid.Matcha merupakan bubuk teh hijau yang berasal dari negara Jepang, sering digunakan dalam prosesi upacara minum teh. Salah satu produk minuman yang mengandung matcha yaitu matcha latte. Matcha latte merupakan minuman matcha berbasis susu.…
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×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 shadingMatcha (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 caffeineWhy Ceremonial Grade Matcha Is the Cleanest Green Drink Right Now
ashton nagar — FigshareIn a world full of trendy beverages, one drink is quietly taking over wellness routines for all the right reasons. Matcha has always been popular, but today, Ceremonial grade matcha is being recognized as the cleanest and most effective…
Food science / processingFood products and applicationsMarket, culture and sustainabilityComprehensive 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×Reduced Dental Plaque Formation in Dogs Drinking a Solution Containing Natural Antimicrobial Herbal Enzymes and Organic Matcha Green Tea.
Lindinger MI — Scientifica… consuming the OCP (antimicrobial plant-derived enzymes, organic matcha green tea, cultured dextrose, sodium bicarbonate, and ascorbic acid) compared to controls. Healthy dogs without periodontitis, of varying breeds, sex, and age, were …
Randomized controlled trialInflammation and immunitySkin, oral and dentalMarket, culture and sustainabilityCited 17×Japanese Tea Culture and Ceramics: Practice, Patronage, and Aesthetics
Sol Jung… 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 qualityApplication 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×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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