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.”
285 studies match for “tea quality”
The science of matcha: Bioactive compounds, analytical techniques and biological properties
Hari Prasad Devkota, Bhakta Prasad Gaire, Kengo Hori, et al. — Trends in Food Science & Technology… 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×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×Prognostic significance of selected lifestyle factors in urinary bladder cancer.
Wakai K, Ohno Y, Obata K, et al. — Japanese journal of cancer research : Gann… attainment, marital status, drinking habits and consumption of green tea in males, and age at first consultation, histological type and grade of tumor, stage and distant metastasis in both sexes. After adjustment for age, stage, …
Observational (human)CancerMarket, culture and sustainabilitySkin, oral and dentalCited 31×Effect of Matcha green tea powder in shortbread biscuits on consumer acceptability and acute metabolic response
Benjapor Phongnarisorn — White Rose eTheses Online (University of Leeds, The University of Sheffield, University of York)Matcha 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 caffeine[10] Simultaneous analysis of individual catechins and caffeine in green tea
Tetsuhisa Goto, Yuko Yoshida — Methods in enzymology on CD-ROM/Methods in enzymologyNot classified (no abstract)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 12×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… matcha, and whey protein). These formulas were assessed for their chemical quality characteristics (carbohydrates, protein, fat, ash, moisture, pH, total acidity, and total soluble solids), energy content, and sensory evaluation. …
Sensory / consumerAroma, flavor and sensoryProcessing, milling and qualityFood products and applicationsMrs lecturer: Program Studi Teknik Mesin, STTB Duta Bangsa
Fitri Retna Wijayanti — JUS TEKNO (Jurnal Sains dan Teknologi)… levels. However, caffeine consumption has the potential to affect sleep quality, especially when consumed excessively. This study aims to analyze the effect of sugar-free caffeine consumption on sleep quality and daily activity …
Observational (human)Cognition, mood and stressL-theanine and caffeineProcessing, milling and qualityMatcha ve Siyah Çayın İki Farklı Tek Renk Rezin Kompozitin Yüzey Özellikleri Üzerine Etkisi
Nese Ezgi Karaoglan, Asiye Pınar KARAKAŞ, Gülsüm GÜNANA, et al. — Aydın DentalAmaç: Bu çalışmanın amacı, yaprak formu ve işlenme yöntemi bakımından farklılık gösteren iki çay türünün, iki ayrı tek renkli rezin kompozitin yüzey pürüzlülüğü ve renk stabilitesi üzerine etkisini değerlendirmektir.Gereç ve Yöntemler: 60…
Other / not statedSkin, oral and dentalProcessing, milling and qualityTea for Sport and Fitness: A Scoping Review
Emma J. Derbyshire, Terri Bond, Jenkins G — Nutrition and Food Technology Open Access… roles of hydration are also well covered but within this the specific roles of tea are not yet discussed widely. Subsequently, the present scoping review aims to evaluate the potential roles of tea in relation to aspects of sports and …
Randomized controlled trialCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsMatcha-silver nanoparticles reduce gamma radiation-induced oxidative and inflammatory responses by activating SIRT1 and NLRP-3 signaling pathways in the Wistar rat spleen.
Hamed NS, Taha EFS, Khateeb S — Cell biochemistry and function… by biogenic synthesis using a green sonochemical method from matcha (M) green tea. The obtained M‐AgNPs were extensively characterized by dynamic light scattering, transmission electron microscopy, thermogravimetric analysis, and …
Animal studyCognition, mood and stressAntioxidants and polyphenolsInflammation and immunityCited 11×Kristin Surak,Making Tea, Making Japan: Cultural Nationalism in Japan
Jennifer Anderson — Japanese StudiesKristin Surak’s book Making Tea, Making Japan is well written and thoroughly researched. The first 90 pages constitute a detailed description of chanoyu, the formal preparation of matcha, powdered ...
Other / not statedMarket, culture and sustainabilityProcessing, milling and qualityResearch on Intelligent Blending Method of Matcha Based on Improved PID Control Algorithm
Kai Chen, Jie Yu, Miao Hao, et al. — Journal of Physics Conference Series… Matcha blending is done manually, which is inefficient and leads to uneven tea products. To solve this problem, this paper proposes an intelligent blending method based on improved PID control algorithm. In this paper, considering the …
Other / not statedProcessing, milling and qualityCited 5×Acceptance of the tea books of the Ming-Qing dynasties in the sencha tea books of the Edo dynasty
文郁 李, Wenyu LI — Hiroshima University Institutional RepositoryIn 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 qualityCOMPARISON OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MATCHA POWDERS FROM TÜRKİYE AND JAPAN
Melike Nur Tosun Demir, Fatma Korkmaz — DergiPark (Istanbul University)Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryBlack is a Most Beautiful Color
Kurt Lovelace — San Antonio ReviewA 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 sustainabilityAuthentic 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 caffeineNghiên cứu ảnh hưởng của công đoạn lựa chọn nguyên liệu và chế độ xử lý nhiệt đến một số chỉ tiêu chất lượng của bột matcha chè truồi (Camellia sinensis) trồng tại Phú Lộc, Thừa Thiên Huế
Nguyễn Thị Vân Anh, Nguyễn Văn Huế — Tạp chí Khoa học và công nghệ nông nghiệp Trường Đại học Nông Lâm HuếẢnh hưởng của nguyên liệu và chế độ xử lý nhiệt (chần, hấp, sấy) trong quy trình công nghệ sản xuất bột matcha chè xanh đã được thực hiện trong nghiên cứu này. Nguyên liệu lá chè Truồi tại xã Lộc An, huyện Phú Lộc, tỉnh Thừa Thiên Huế được…
Other / not statedAntioxidants and polyphenolsGut and microbiomeCultivation and shadingIDENTIFIKASI 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 sensoryMetody zpracování a analýzy bioaktivních látek v potravinách a nápojích
Sali Muriqi — Digitální knihovna Univerzity Pardubice (Univerzity Pardubice)… was to investigate, develop, and optimize innovative techniques to enhance the quality, stability, and bioactivity of food and beverage products. The study covers several key areas that can be divided into three chapters. The first step …
Observational (human)Processing, milling and qualityFood products and applicationsCognition, mood and stressCharacteristic 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×Production and characterization of fine matcha [powdered tea leaf] for processed food
Yasuhiro Haraguchi, Yukio Imada, Shin‐ichi SawamuraThe production of Matcha for processed food is increasing in recent years. However, Matcha has many problems for use in processed food, such as bad suspension, color deterioration, and high costs. We developed fine Matcha to overcome these…
Food science / processingProcessing, milling and qualityFood products and applicationsCited 1×Sensory Evaluation of Matcha
Hiroaki Murakami — Chagyo Kenkyu Hokoku (Tea Research Journal)抹茶の品質特性は，碾茶が微粉砕されることにより生まれる。そこで，抹茶の性状に適する審査について，用具や実施方法，実施上の着眼点を述べた。
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryObjective Evaluation of Astringent and Umami Taste Intensities of Matcha using a Taste Sensor System
Tomomi Ujihara, Nobuyuki Hayashi, Hidekazu Ikezaki — Food Science and Technology ResearchMatcha 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×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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