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.”
5 studies match for “lightness”
… may be a substitute. The 'mizu' cluster was consistently located at high lightness, between blue and green, suggesting that blue and green are distinct categories. However, the 'mizu' cluster is fundamentally different from the …
Observational (human)Processing, milling and qualitySkin, oral and dental… to the highest pH, while green tea increased viscosity in almond-based drinks. Lightness decreased in all tea treatments, especially with hojicha. Sensory evaluation ( p = 53) showed that tea- enhanced samples, particularly green tea and …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… decreased by up to 80% compared to the control. Neither BO nor MT affected lightness (L*) or yellowness (b*), whereas matcha, being naturally green, reduced redness (a*) by about 50%. However, no significant differences in total color …
Food science / processingMetabolism and weightAntioxidants and polyphenolsProcessing, milling and quality… with the higher intensity of shading tends to have a darker color in terms of lightness (from 61.43 to 53.64), lower moisture content (from 9.26% to 8.64%), and solubility index (from 17.10% to 15.37%) in 0% and 90% shading respectively. …
Observational (human)Antioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 18×… 1.1- and 2.1-fold, respectively. The results of a color analysis showed that lightness (L*) of non-shaded was higher than that of shading cultivated matcha. However, the greenness (a*) and yellowness (b*) of shading cultivated matcha …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 4×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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