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.”
38 studies match for “leaf quality”
… fluoride content ranged from 3.36 to 4.03 mg/L and was dependent on both the leaf harvest time and brewing temperature. The concentration of this mineral in the dry powder ranged from 118.39 to 121.65 mg/kg. Irrespective of the water …
Agronomy / cultivationSafety, contaminants and toxicityCultivation and shadingProcessing, milling and qualityCited 7×Bioactive compounds present in the powdered leaves of matcha green tea (Camellia sinensis L.) (MGTP) and moringa (Moringa oleifera) (MOLP) seem to be related to health benefits due to their antioxidant properties. The growing accessibility…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 14×… have been investigated for photoprotective effects, the impact of oral whole-leaf matcha powder on cumulative UV-induced skin changes remains insufficiently characterized. The aim of this study was to investigate whether oral whole-leaf …
Animal studyCognition, mood and stressAntioxidants and polyphenolsSkin, oral and dentalGreen tea is commercially available in three forms: loose leaf, bagged and powdered. The objective of this study was to compare the radical scavenging capacity of different forms of green tea like loose leaf (3), bagged (2) and powdered …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityCited 51×… the origin, manufacturing process, chemical composition, factors affecting quality and health benefits of matcha (Camellia sinensis), and the application of chemometrics and multi-omics in the science of matcha. The discussion …
ReviewAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 39×… turning the tea leaves into a fine powder. There is a great difference in quality depending on cultivation techniques such as the shading period and the type of shade. This study investigates the effect on growth and physiological …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineCultivation and shading… panel found that the matcha samples possess different notes (cyclone-milled: leafy; bead-milled: fishy; and stone-milled: roasty) which is supported by the volatile compound analysis. Finally, the three matcha were differentiated based …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 28×… during 26 days with 95% shading treatment. Shading cultivation showed higher leaf area (10%) and moisture content (12%) than non-shading cultivation. The shading cultivation increased the total free amino acid (3.4-fold), theanine …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 4×Lipid peroxidation-derived reactive carbonyl species (RCS) such as acrolein and 4-hydroxynonenal pose health risks. We characterized the RCS-scavenging reactions of tea catechins in an aqueous solution and in baked cake. Acrolein's…
Other / not statedMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 49×Shading is an important practical method to improve the quality of green tea. Previous research of our group found that because the biosynthesis and distribution of theanine in tea plants were affected by down regulation of gene encoding …
Agronomy / cultivationMetabolism and weightL-theanine and caffeineCultivation and shadingCited 7×… using an appropriate plucking time could lead to further improvement in the quality of green tea leaves. Overall, green tea is a good source of quinic acid, which will attract attention in future functional research on this drink.
Chemical / analyticalAuthenticity and analytical methodsCognition, mood and stressCultivation and shadingCited 18×The purpose of this study were to determine the effect of leaf maturity on the characteristics of matcha herbal tea tenggulun leaf and to determine the right level of leaf maturity which can produce matcha herbal tea tenggulun leaf with …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 6×The production of Matcha for processed food is increasing in recent years. However, Matcha has many problems for use in processed food, such as bad suspension, color deterioration, and high costs. We developed fine Matcha to overcome these…
Food science / processingProcessing, milling and qualityFood products and applicationsCited 1×Amaç: Bu çalışmanın amacı, yaprak formu ve işlenme yöntemi bakımından farklılık gösteren iki çay türünün, iki ayrı tek renkli rezin kompozitin yüzey pürüzlülüğü ve renk stabilitesi üzerine etkisini değerlendirmektir.Gereç ve Yöntemler: 60…
Other / not statedSkin, oral and dentalProcessing, milling and qualityKebutuhan 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… through changes in ultraviolet (UV) radiation, air humidity, and leaf temperature beneath the cover. Net shade percentage was the major determinant of UV intensity under the net. A black inner surface was more effective in …
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and quality… catechins. Green tea is available in forms such as bagged, gunpowder (rolled leaf), and matcha, a fine powder. This study evaluated the phenolic content, catechin composition, caffeine concentration, and antioxidant properties of …
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×… the evidence is fragmented across chemically dissimilar preparations (whole-leaf matcha, brewed green tea, isolated L-theanine, and concentrated epigallocatechin-3-gallate, EGCG) that are routinely treated as interchangeable. A …
Systematic review / meta-analysisCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… cake), or an increase in viscosity (pineapple fibers). Matcha tea and spinach leaf particle-stabilized emulsions were highly stable to lipid oxidation, as compared to emulsions stabilized by conventional emulsifiers. Taking this dual …
Animal studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 39×… cultivation during the 2nd and 3rd seasons to improve the productivity and quality of powdered green tea (matcha). On the 21st day of shading, the photosynthetic capacity was investigated using a portable chlorophyll fluorometer, and …
Agronomy / cultivationMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeine… trend. These findings suggest that factors such as harvesting time and leaf maturity significantly influence matcha's chemical composition, providing a scientific basis for its quality differentiation and potential nutraceutical …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 7×Green teas are nonfermented teas, the quality of which is measured by the green color. However, this category encompasses a high number of tea varieties that differ in cultivation and processing. For example, leaf or stem/bubble tea, …
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 11×… ferroptosis-like lipid peroxidation in roots, leading to deterioration of tea quality. Beneficial rhizosphere groups such as Proteobacteria and Rozellomycota declined, while denitrifiers bacteria and saprotrophic fungi were enriched, …
Agronomy / cultivationMetabolism and weightL-theanine and caffeineGut and microbiomeFor serving green tea, there are two prominent methods: steeping the leaf or the powdered leaf (matcha style) in hot water. The purpose of the present study was to reveal chemical and functional differences before and after the powdering …
In vitro / cell studyAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 47×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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