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

7 studies match for “Metabolomics”

2024Journal articleFree to read

A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties.

Huang D, Chen X, Tan R, et al. — Food chemistry: X

Tea varieties play a crucial role on the quality formation of matcha. This research aimed to examine the impact of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E'Cha 1) on various aspects of matcha, including…

Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 38×
2024Journal articleFree to read

The application of untargeted metabolomics coupled with chemometrics for the analysis of agitation effects on the sensory profiles of matcha tea.

Li S, Tian H, Zhu G, et al. — Current research in food science

… matcha tea were systematically investigated by the combination of untargeted metabolomics and chemometrics. The aroma profiles of matcha tea agitated at low rates (500 rpm) and for 30 s were more richness than that agitated with other …

Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsAroma, flavor and sensoryCited 4×
2025Journal article

Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis.

Xue J, Liu P, Xu Y, et al. — Food research international (Ottawa, Ont.)

Astringency is crucial in determining the taste quality of matcha, primarily influenced by flavonoids. However, the specific impact of cultivars and processing techniques on flavonoid composition remains unclear. This study employs…

Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsCultivation and shadingCited 10×
2024Journal articleFree to read

Matcha alleviates obesity by modulating gut microbiota and its metabolites.

Luo Y, Wen Y, Huang J, et al. — Current research in food science

… microbiota and metabolites. This study used 16S rDNA sequencing and untargeted metabolomics to examine the cecal contents in mice. By correlation analysis, we explored the potential mechanisms responsible for the positive effects of …

Animal studyCognition, mood and stressMetabolism and weightL-theanine and caffeineCited 18×
2025Journal articleFree to read

Appearance of green tea compounds in plasma following acute green tea consumption is modulated by the gut microbiome in mice.

Sterrett JD, Quinn KD, Doenges KA, et al. — Microbiology spectrum

… relationship, our team utilized a novel combined microbiome analysis and metabolomics approach applied to low complexity microbiome (LCM) and human colonized (HU) gnotobiotic mice treated with an acute dose of powdered matcha green …

Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 4×
2026Journal articleFree to read

Effects of different categories of tea powders incorporated into fresh noodles on quality, non-volatile metabolites, and aroma characteristics.

Li H, Chen X, Wang S, et al. — Food chemistry: X

… and phenolic contents, as well as in vitro antioxidant activity. Non-volatile metabolomics showed that differential metabolites were mainly enriched in flavonoid biosynthesis and flavone and flavonol biosynthesis. Volatile profiles …

In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and quality

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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