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.”
13 studies match for “beverage production”
A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics.
Ye JH, Fang QT, Zeng L, et al. — Critical reviews in food science and nutrition… of formulated food applications (e.g., dairy products, bakery products, and beverage). The properties of matcha are influenced by cultivation method and processing post-harvest. The transition from drinking tea infusion to eating whole …
ReviewGut and microbiomeCultivation and shadingProcessing, milling and qualityCited 33×Tea-Derived Beverages Worldwide: A Critical Review of Diversity, Chemistry, Processing and Consumption Trends
Manuranjan Gogoi, Gautam Kumar Saikia, Tapan Senchowa, et al. — Journal of Advances in Biology & BiotechnologyTea-derived beverages constitute a globally distributed but analytically heterogeneous family extending from minimally transformed leaf infusions to oxidised, post-fermented, powdered, concentrated, ready-to-drink and composite milk- or …
ReviewAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsDevelopment of Matcha-Based Beverage Product Packaging Based on Consumer Needs Attributes using Quality Function Deployment Method
Maulana Naafi Aga Pranata, Wahyu Supartono, Megita Ryanjani Tanuputri — IOP Conference Series Earth and Environmental Science… currently popular is matcha. Seeing the positive trend of matcha, PT Pagilaran production unit Samigaluh, Kulon Progo, Yogyakarta tries to produce matcha. The development of matcha certainly needs to be supported by designing packaging …
Observational (human)Processing, milling and qualityFood products and applicationsMarket, culture and sustainabilityThe Processing of a Novel Health Beverage Based on Extracts from Green Tea and Chios Mastiha
Aikaterini Itziou, Dimitris Ziouzios, Konstantinos Zaralis, et al. — Processes… the transition towards the consumption of healthy and sustainable food and beverages promoting human health and well-being is strongly encouraged and biologically active compounds from natural resources have a broad range of …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryCALCULATION OF THE COST OF THE DEVELOPED FUNCTIONAL DRINK BASED ON MATCHA TEA
V. S. Paukova, in Smolensk — Sovremennaya nauka i innovatsii… for the year are calculated. Next, the amount of water costs for various production needs is calculated, as well as the electricity consumed by the equipment. At the next stage, staff salaries are calculated, which consists of the …
Observational (human)Food products and applicationsMarket, culture and sustainabilityAntioxidants and polyphenolsОрганізація та технологія приготування напоїв на основі матчі для спеціалізованих закладів ресторанного господарства
Олена Станіславівна Павлюченко, Вікторія Віталіївна Винник — Institutional Repository of National University of Food Technologies… господарства. Matcha is characterized as a promising raw material for the production of beverages in specialized establishments of the restaurant industry.
Food science / processingFood products and applicationsThe Powdering Process with a Set of Ceramic Mills for Green Tea Promoted Catechin Extraction and the ROS Inhibition Effect.
Fujioka K, Iwamoto T, Shima H, et al. — Molecules (Basel, Switzerland)… green tea has a higher inhibition effect of reactive oxygen species (ROS) production in vitro compared with the same amount of leaf tea. Our data suggest that powdered green tea might have a different function from leaf tea due to …
In vitro / cell studyAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 47×Kopi Coklat Enterprise
Muhammad Zamdanil Ali Mohammad Danil, Muhammad Syafiq Mohd Zailani, Muhammad Naufal Izuddin Ahirunnisham — UiTM Institutional Repositories (Universiti Teknologi MARA)Kopi Coklat Enterprise is a proposed beverage vendor and catering service business established to provide premium-quality beverages for customers across Malaysia. The business specialises in serving freshly brewed coffee, rich chocolate …
Observational (human)Food products and applicationsMarket, culture and sustainabilityMetabolism and weightTea Cultures of Japan
Michelle Liu Carriger… superfood fad, bringing the traditional practices that maintained matcha production for centuries into greater visibility as well. This article surveys the major historical uses of tea in Japan from introduction of the substance …
Observational (human)Market, culture and sustainabilityProcessing, milling and qualityFood products and applicationsBeyond Composition: Processing-Driven Transformations and Functional Trade-Offs of Matcha Tea in Foods.
Onder A, Warda M, Yılmaz O, et al. — Foods (Basel, Switzerland)… sinensis leaves, has gained increasing attention as both a traditional beverage and a functional food ingredient. While previous reviews have focused on its phytochemical profile and biological activities, less attention has been …
ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×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… a comprehensive analysis of the bioactive compounds, health benefits, and production processes of two globally popular stimulant beverages: coffee and matcha. Both beverages are rich in bioactive compounds such as caffeine, …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 1×Matcha as A Functional Plant Within The Indonesian Media Context
Prasetyo Adinugroho — JURNAL AGRONOMI TANAMAN TROPIKA (JUATIKA)… results show that media consistently frame matcha as a superior functional beverage with health and beauty benefits, supported by narratives about bioactive content and traditional Japanese production processes. All articles (100%) …
Food science / processingAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityHow 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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