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

3 studies match for “chlorophyll stability”

2025Journal articleFree to read

Pengembangan Energi Bar Fungsional sebagai Camilan Praktis: Studi Produk K-BARZ: Development of Functional Energy Bar as a Practical Snack: K-BARZ Product Study

Yerri garindra Wardana, Intan Sofiana, Trisma Septiana, et al. — NaCIA (National Conference on Innovative Agriculture)

Kebutuhan masyarakat modern terhadap pangan praktis dan bergizi mendorong inovasi produk fungsional seperti snack bar. Penelitian ini bertujuan mengembangkan energy bar berbasis tepung daun kelor (Moringa oleifera) bernama K-BARZ, yang…

Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applications
2026Journal articleFree to read

Beyond Composition: Processing-Driven Transformations and Functional Trade-Offs of Matcha Tea in Foods.

Onder A, Warda M, Yılmaz O, et al. — Foods (Basel, Switzerland)

… synthesizes current evidence on the processing-induced transformation, stability, and digestive bioaccessibility of key matcha compounds in real food systems. The production methods, phytochemical compositions, and reported health …

ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×
2025Journal articleFree to read

Development of matcha yogurt technology and its physiological-hygienic assessment

I. V. Skulska, O. Y. Tsisaryk, V. Y. Holubev — Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies

… Matcha, as a finely ground tea powder with a high content of catechins, chlorophyll, amino acids, and natural antioxidants, is considered a promising component for the development of functional fermented products. The study …

Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications

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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