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”
Comprehensive study of matcha foam formation: Physicochemical composition analysis and mechanisms impacting foaming properties.
Chen W, Chen J, Ni Z, et al. — Food chemistryTea foam is crucial for new food and drink innovations. This study examined nine types and grades of matcha, identifying Longjing 43 as a high-quality raw material for matcha with good foaming properties. Foam scanning, particle …
Food science / processingMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 9×Karakteristik Kimia pada Minuman Matcha Latte dengan Penambahan Kolagen
Muhammad Barkah Gusti, Intan Kusumaningrum, Arti Hastuti — Karimah Tauhid.Salah satu minuman fungsional berbasis teh hijau adalah matcha latte, yang dibuat dari bubuk teh hijau dan susu. Kolagen, yang merupakan protein esensial dalam tubuh manusia, telah menjadi populer sebagai tambahan dalam minuman fungsional…
Other / not statedFood products and applicationsCited 2×Matcha tea inhibits metabolic pathways necessary for adenosine triphosphate production
Ann Marie Flusché, Robert J. SheaffNot classified (no abstract)Metabolism and weightL-theanine and caffeineEffect of Adding Matcha Powder (Green Tea) on Improvement Chemical and Sensorial Properties of Pudding
Nada M. A. A. Ramadan, Mona M. Khalil, Rania E. El-Gammal, et al. — Journal of Food and Dairy Sciences… recommended that adding of matcha at the concentration of 3% and 5% to food products could increase the nutritional value and sensory quality of product. These results are satisfactory for a natural product such as matcha. Therefore, …
Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and qualityHow Does Exposure Durations (0h, 12h, 24h, 36h, 48h, 60h) to Uv Light affect the Caffeine Concentration of Caffeine of Matcha Tea, Measured by Uv- Spectrophotometric Analysis?
Zhu Zhixi — Journal of Sociology and Education… content and functional properties of matcha and similar light-sensitive food products. The results further suggest that chlorophyll acts as a potent photosensitizer, catalyzing the photodegradation of caffeine.
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityApplication of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification.
Ouyang Q, Rong Y, Wu J, et al. — Food chemistryMatcha 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×Variations of main quality components of matcha from different regions in the Chinese market.
Luo Y, Zhang Y, Qu F, et al. — Frontiers in nutrition… consumers. In order to effectively understand and use matcha for drinks and tea products, we roundly analyzed the variation of main quality components of 11 matcha samples from different regions in the Chinese market. Most of matcha …
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 13×Matcha as a Source of Bioactive Compounds: A Review of Health-Promoting Properties and Potential Applications.
Sławińska P, Raczkowska E — NutrientsMatcha, a finely milled powdered green tea originating from Japan, is characterized by a unique cultivation method in which tea plants are shaded prior to harvest. This practice enhances the accumulation of chlorophyll, caffeine, …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 2×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 ZoologyThe 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×Evaluation of ethanol-based extraction conditions of sorghum bran bioactive compounds with downstream anti-proliferative properties in human cancer cells.
Cox S, Noronha L, Herald T, et al. — HeliyonCertain foods such as turmeric and green tea have been extensively studied for anticancer properties, while high polyphenol sorghum has not received the same attention. Some bioactive compounds in Sorghum bicolor with anticancer activity …
In vitro / cell studyCancerProcessing, milling and qualityCognition, mood and stressCited 21×The odor of matcha (Japanese powdered green tea) as the base note of green tea leaves
Toshio Hasegawa, Yasutsugu Tsukumo, Takashi Fujita, et al. — International Journal of Tea Science… the group of aroma constituents that characterize the odor of sencha (green tea made from leaves) which is similar to but distinct from the odor of commercially available matcha (Japanese green tea made from powder).This study, …
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryCited 3×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 SeriesBackground: 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 applicationsDietary Beverages and Cutaneous Health: Mechanisms, Clinical Evidence, and Practical Implications for Dermatologists.
Unsal G, Karadag AS, Hoenig LJ — Clinics in dermatology… and Mendelian randomization findings for skin aging and melanoma. For green tea, randomized acne studies show benefit mainly with topical extract, whereas oral effects are limited; matcha remains supported mainly by mechanistic …
Systematic review / meta-analysisCancerSkin, oral and dentalFood products and applicationsCited 1×Determination of methylxanthines in tea samples by HPLC method
Timotej Jankech, Mária Maliarová, Nicholas Martinka — Nova Biotechnologica et Chimica… determine the content of methylxanthines in selected types of black and green teas available on the market. Of the black teas (tea bags), the highest concentration of theobromine was found in Ceylon tea (18.98 mg.L−1). The highest …
Observational (human)L-theanine and caffeineAuthenticity and analytical methodsMetabolism and weightCited 6×Mrs lecturer: Program Studi Teknik Mesin, STTB Duta Bangsa
Fitri Retna Wijayanti — JUS TEKNO (Jurnal Sains dan Teknologi)… research subjects consumed sugar-free caffeinated beverages, including coffee, tea, and matcha, with a consumption time limit until 3:00 PM for 15 days. The results showed that coffee consumption tends to provide a stronger stimulatory …
Observational (human)Cognition, mood and stressL-theanine and caffeineProcessing, milling and qualityIn 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×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… which enhances alertness and cognitive function. Matcha, a finely ground green tea powder, contains higher concentrations of catechins, theanine, and caffeine, offering unique health benefits such as improved brain function, antioxidant …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 1×Analysis of the Effect of Conveyor Speed in Cryo-Grinding System on Matcha Product Quality
Febriana Rias Putri, Anggoro Cahyo Sukartiko, Wagiman Wagiman Wagiman, et al. — BIO Web of Conferences… of conveyor speed treatment in the cryo-grinding system to produce matcha products with the best color, water content, and water activity. In this study, the variations of conveyor speed on the cryo-grinding system used were 20 rpm, …
Food science / processingProcessing, milling and qualityAuthentic 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 applicationsOzoku Matcha – Premium Shade-Grown Green Tea for Energy & Antioxidants
Ozoku Matcha — Zenodo (CERN European Organization for Nuclear Research)… 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 caffeinePelatihan 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 MasyarakatDiabetes 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 applicationsMatcha緑茶を含むクッキーのストレス低減効果:テアニン,アルギニン,カフェイン及びepigallocatechinカテキンガラート間の必須比率【JST・京大機械翻訳】
Keiko Unno, Furushima Daisuke, Shingo Hamamoto, et al. — HeliyonNot classified (no abstract)Cognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineIDENTIFIKASI 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 sensoryComparison of technological and physical properties of matcha powders of different geographical origins.
Stępień A, Liszka-Skoczylas M, Gwóźdź G — Journal of the science of food and agriculture… key factor influencing consumer acceptance. As the popularity of matcha green tea powder is increasing, this study investigated whether the country of origin of examples of matcha products available on the Polish market influenced the …
Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×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.