Research
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.”
6 studies match for “brewing temperature”
… green, and matcha teas. Tea infusions were prepared using US treatment at two temperatures (45 °C and 90 °C) and compared with conventionally brewed samples. Antioxidant capacity was evaluated via cupric reducing antioxidant capacity …
Other / not statedAntioxidants and polyphenolsInflammation and immunity… the matcha infusions from different harvests, brewed using water at different temperatures (25 °C, 70 °C, 80 °C and 90 °C). The content of fluoride ions was measured by the potentiometric method. The fluoride content ranged from 3.36 to …
Agronomy / cultivationSafety, contaminants and toxicityCultivation and shadingProcessing, milling and qualityCited 7×… and a Synergistic Enhancement Index (SEI) were used to quantify formulation × temperature interactions. Results and discussion: The ST blend exhibited a significantly lower pH (∼3.70) compared to MT (∼6.20-6.30), remaining stable across …
In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 2×… of matcha tea infusions (traditional and daily) brewed with water at different temperatures, as well as that of matcha powder. Samples were analyzed using inductively coupled plasma optical emission spectrometry (ICP-OS). Two types of …
Food science / processingMetabolism and weightProcessing, milling and qualityCultivation and shading… Notably, climate, cultivar, maturity of tea leaves, grinding process and brewing temperature impact on the overall quality of matcha. Besides, sufficient shading prior to harvesting significantly increases the contents of theanine …
ReviewAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 39×… of matcha, green leaf and white leaf tea and assesses the effect of water temperature on extraction of phenolic compounds. Moreover, based on the results, the contribution to daily polyphenol intake of infusions was calculated. The …
Observational (human)Antioxidants and polyphenolsCultivation and shadingFood products and applicationsEvery 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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