MatchaDB

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.”

Popular searchesL-theanineEGCG and catechinsCaffeineFocus and memoryStress and sleepWeight and metabolismGut healthContaminantsPesticidesShade-growingAroma and flavorTea ceremony

8 studies match for “"black tea"”

2025Journal articleFree to read

Polyphenolic profiles, antioxidant capacity, and antibacterial activity of green tea, matcha tea, black tea, and yerba mate extracts

Kadrin Meremäe, Piret Raudsepp, Linda Rusalepp, et al. — Applied Food Research

… ethanolic extracts prepared from commercially available green tea, matcha tea, black tea, and yerba mate. The polyphenolic profiles were analyzed using HPLC-DAD-MS, with 28 compounds identified and semi-quantified based on extracted ion …

Chemical / analyticalAntioxidants and polyphenolsInflammation and immunityAuthenticity and analytical methodsCited 17×
2020Journal article

Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types.

Bilge G, Özdemir KS — Journal of the science of food and agriculture

… spectroscopy (SFS) combined chemometrics as a rapid method. In this study, black tea, oolong tea, green tea, and green tea powder (matcha) samples were brewed at 80 °C and 96 °C for 2.5 to 30 min. Synchronous fluorescence spectra were …

Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and qualityCited 10×
2015Journal article

Multiresidue determination of pesticides in tea by gas chromatography-tandem mass spectrometry.

Saito-Shida S, Nemoto S, Teshima R — Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes

… of 162 pesticides from fortified (at 0.01 mg kg(-1)) green tea, oolong tea, black tea and matcha (powdered green tea) were mostly (95-98% of the tested pesticides) within the range of 70-120%, with relative standard deviations of <20%. …

Chemical / analyticalSafety, contaminants and toxicityAuthenticity and analytical methodsL-theanine and caffeineCited 25×
2019Journal articleFree to read

Determination of methylxanthines in tea samples by HPLC method

Timotej Jankech, Mária Maliarová, Nicholas Martinka — Nova Biotechnologica et Chimica

… 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 concentration of caffeine was in a cup of …

Observational (human)L-theanine and caffeineAuthenticity and analytical methodsMetabolism and weightCited 6×
2026Journal articleFree to read

Multimodal Sensor Fusion for Non-Destructive Tea Quality Evaluation: Deep Learning-Enabled Methods, Applications, and Challenges.

Hu X, Zhang M, Yang B, et al. — Foods (Basel, Switzerland)

… extensions across representative tea products, including green tea, black tea, dark tea, matcha, and jasmine tea. Overall, multimodal approaches can outperform single-sensor systems only when the selected modalities provide …

ReviewProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 6×
2017Journal article

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography-Olfactometry Techniques.

Baba R, Amano Y, Wada Y, et al. — Journal of agricultural and food chemistry

… is formed by a nonenzymatic reaction in matcha, different from that in black tea, and that the unique manufacturing process of matcha has a close connection with its formation.

Chemical / analyticalAroma, flavor and sensoryAuthenticity and analytical methodsSkin, oral and dentalCited 63×

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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