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.”
11 studies match for “grinding”
In a cryo-grinding system, a conveyor is one of the important components. On the conveyor, the time of stay of raw materials can be varied, allowing for differences in product quality resulting from different cryo-grinding conveyor speeds. …
Food science / processingProcessing, milling and quality… areas mainly pick spring tea in China. However, the matcha powder made by grinding summer and autumn tea can be deeply processed into various products, which can effectively enhance the utilization value of summer and autumn tea. The …
Food science / processingProcessing, milling and qualityAroma, flavor and sensory… including careful hand-picking, gentle steaming, drying, and traditional stone grinding, helps preserve the nutritional and biochemical integrity of the tea leaves. This review examines the relationship between cultivation and processing …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 2×… the characteristic aroma components and clarify the contribution of the grinding process to the aroma of Shandong matcha. Three grades of Shandong matcha and corresponding tencha material were firstly tested with sensory …
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryCited 21×… and particle size distribution in matcha tea, as well as the role of vibratory grinding time on the physical characteristics and phenolic bioaccessibility of carob powder. The third and last area of focus was the impact of brewing and …
Observational (human)Processing, milling and qualityFood products and applicationsCognition, mood and stress… in various databases. 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 …
ReviewAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 39×… consumed worldwide. Matcha is a type of green tea produced by drying and grinding tea leaves (Camellia sinensis L.) into a fine powder. Matcha contains catechin, theanine, and caffeine, which affect cognitive function. …
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 29×Matcha is a kind of powdered green tea produced by grinding with a stone mill. In the present study, the preventive effects of the aqueous extract (water-soluble) and residue (water-insoluble) of Matcha on the antioxidant status and lipid …
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 37×Matcha, a powdered green tea produced by grinding with a stone mill, has been popularly used in the traditional tea ceremony and foods in Japan. Matcha is well known to be richer in some nutritional elements and epigallocatechin …
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 38×… leaves cultivated under shade are prepared by pulverizing the leaves with a grinding machine (such as a stone mill or a ball mill), turning the tea leaves into a fine powder. There is a great difference in quality depending on …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineCultivation and shading… is its traditional stone-milling process. Unlike mass-produced powders, stone grinding preserves the delicate structure of the tea leaves, resulting in an ultra-fine texture. This careful method ensures: A smoother, creamier taste Better …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineEvery 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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