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

11 studies match for “infusion temperature”

2026Journal articleFree to read

Sensory and nutritional properties of matcha infusions enriched with Qassim blackberries: effects of thermal processing on phenolic profile, color, and antioxidant activity

Nourh A. M. Aleid, Rehab F. M. Ali, Raghad M. Alhomaid, et al. — International Journal of Food Science & Technology

… beverage formulated with 15% Qassim blackberry powder (BL) at three extraction temperatures (5 °C, 70 °C, 100 °C). Sensory evaluation used a 9-point hedonic scale with 50 panelists. Colour parameters (L, a, b, chroma, hue, ΔE) were …

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2026Journal articleFree to read

Elemental Composition of Japanese Matcha Powder and Infusions—Potential Role as a Functional Food in Metabolic Health

Kinga Szymczykowska, Patrycja Kupnicka, Karolina Skonieczna‐Żydecka, et al. — Beverages

… the tea plants for 21 days prior to harvesting. It can be consumed both as an infusion and as a whole powder form. The present study aimed to analyze the micro- and macronutrient composition of matcha tea infusions (traditional and …

Food science / processingMetabolism and weightProcessing, milling and qualityCultivation and shading
2020Journal articleFree to read

Antioxidant Properties and Nutritional Composition of Matcha Green Tea.

Jakubczyk K, Kochman J, Kwiatkowska A, et al. — Foods (Basel, Switzerland)

… antioxidant effect-vitamin C, total polyphenol content including flavonoids-in infusions made from Traditional Matcha (from the first and second harvests) and Daily Matcha (from the second and third harvests) at different temperatures. …

Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 124×
2020Journal articleFree to read

Comparison of phenolic content and antioxidant activity of matcha, green leaf and white leaf tea infusions

Maria Sielicka, Eylul Isik, Julia Szulc — Bulgarian Portal for Open Science

Tea infusion, as a valuable source of bioactive compounds, substantially contributes to daily polyphenols intake. Among green teas, matcha, which is grounded Tencha tea grown under shaded conditions, gains popularity not only as an …

Observational (human)Antioxidants and polyphenolsCultivation and shadingFood products and applications
2020Journal article

Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types.

Bilge G, Özdemir KS — Journal of the science of food and agriculture

… phenolic content (TPC) variations of different kinds of teas depending on the infusion temperature and time by using synchronous fluorescence spectroscopy (SFS) combined chemometrics as a rapid method. In this study, black tea, oolong …

Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and qualityCited 10×
2026Journal articleFree to read

Enhancing tea brewing with ultrasound: effects of temperature on antioxidant and antibacterial activities

Ayşenur Acar, Vildan Eyiz — Journal of Food Measurement & Characterization

… and antimicrobial activities of black, oolong, 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 …

Other / not statedAntioxidants and polyphenolsInflammation and immunity
2021Journal articleFree to read

Research Status and Prospect of Matcha Blending Based on Intelligent Algorithm

Bing Yang, Jie Yu, Kai Chen, et al. — E3S Web of Conferences

… and cappuccino all contribute to the beverage’s phytonutrients qualities. Infusions prepared from Traditional Matcha blending techniquesR from the initial and subsequent harvests and Daily Matcha from the second and third harvests …

ReviewAntioxidants and polyphenolsCultivation and shadingProcessing, milling and quality
2022Journal articleFree to read

Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions.

Jakubczyk K, Ligenza A, Gutowska I, et al. — Nutrients

… study was to evaluate, for the first time, the fluoride content of 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 …

Agronomy / cultivationSafety, contaminants and toxicityCultivation and shadingProcessing, milling and qualityCited 7×
2018Thesis or dissertationFree to read

Primerjava antioksidativne učinkovitosti in skupnih fenolih spojin v zelenem in matcha čaju

Ana Štravs — Repository of the University of Ljubljana (University of Ljubljana)

V okviru diplomskega dela smo dolocali antioksidativno ucinkovitost (AOU) in vsebnost skupnih fenolnih spojin (SF) v zelenem in matcha caju. Preverili smo, kako razlicni nacini priprave cajev vplivajo na AOU in vsebnost skupnih fenolnih…

Other / not statedAntioxidants and polyphenols
2026Journal articleFree to read

Compositional Diversity and Functional Interactions of Bioactive Compounds in Japanese Green Tea: Focus on Matcha, Sencha, and Gyokuro.

Unno K, Kameoka Y, Nakamura Y — Molecules (Basel, Switzerland)

… profiles differ not only according to harvest timing but also according to infusion conditions such as water temperature and steeping time. Gyokuro, a premium shaded tea, is a type of green tea with a particularly high theanine …

ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine

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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