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

22 studies match for “moisture content”

2023Journal articleFree to read

Effect shading intensity on color, chemical composition, and sensory evaluation of green tea (Camelia sinensis var Assamica)

Manikharda Manikharda, Veny Elfionna Shofi, Benedicta Khrisnarestri Betari, et al. — Journal of the Saudi Society of Agricultural Sciences

… 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. At the same time, the protein content …

Observational (human)Antioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 18×
2021Journal articleFree to read

Pengaruh Tingkat Ketuaan Daun Terhadap Karakteristik Teh Herbal Matcha Tenggulun (Protium javanicum Burm.F.)

Hasbi Rohiqi, Ni Luh Ari Yusasrini, Gak Diah Puspawati — Jurnal Ilmu dan Teknologi Pangan (ITEPA)

… a little old and old leaves. The parameters observed in this study included moisture content, ash content, crude fiber content, tannin content, total phenol, total flavonoids, antioxidant activity, color and sensory evaluation which …

Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 6×
2021Journal articleFree to read

Pengaruh Suhu dan Lama Pengeringan Terhadap Karakteristik Teh Herbal Matcha Daun Tenggulun (Protium javanicum Burm.F.)

Yohanna Mei Sarah Purba, Ni Luh Ari Yusasrini, Komang Ayu Nocianitri — Jurnal Ilmu dan Teknologi Pangan (ITEPA)

… obtained 18 trial units. The parameters observed in this research were : water content, the total amount of flavonoid, fenol, and tannin, antioxidants activity based on IC50, The result of this research showed that temperature and drying …

Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×
2026Journal articleFree to read

Fusion of white compound chocolates with instant coffee or matcha-tea: Physical and chemical qualities

Dimas Rahadian Aji Muhammad, Agra Mahatma Awahita, Dian Rachmawanti Affandi, et al. — IOP Conference Series Earth and Environmental Science

… phenolic and antioxidant activity, in addition to colour, texture, and water content. Instant coffee or matcha tea powder was added to white chocolate with varied concentrations (0%, 2.5%, 5%, and 7.5%). The obtained data were analysed …

Food science / processingAntioxidants and polyphenolsFood products and applicationsProcessing, milling and quality
2025Journal articleFree to read

Quality Characteristics of Matcha Milk Caramel according to Final Heating Temperature

Yoon-Jeong Pi, Hye-Hyun Yoon — Culinary Science & Hospitality Research

… texture. Therefore this study aimed to determine how browning reactions and moisture changes according to the final heating temperature affect the flavor of matcha and texture characteristics when matcha is added to milk caramel. All …

Observational (human)Processing, milling and qualityAroma, flavor and sensory
2025Journal articleFree to read

Pengaruh Penambahan Serbuk Daun Stevia Sebagai Pengganti Gula Terhadap Sifat Kimia dan Organoleptik Minuman Fungsional Matcha

Putri Amalia Adiyati Husnul, Putri Amalia Adiyati Husnul, Dody Handito, et al. — Jurnal Edukasi Pangan

… powder had a significantly different effect on total phenol, reducing sugar, moisture, ash, and organoleptic tests including color, taste, and aroma (hedonic and scoring). The best treatment is the addition of 1% stevia leaf powder with …

Randomized controlled trialAroma, flavor and sensoryFood products and applicationsProcessing, milling and quality
2023Journal articleFree to read

Quality Characteristics of Milk Caramel Added with Different Amount of Matcha

Yoon-Jeong Pi, Hye Hyun Yoon — Culinary Science & Hospitality Research

… tests, sensory attribute difference, and consumer acceptance tests. The moisture content, pH value, sugar content, and color value of milk caramel added with matcha gradually decreased as the amount of matcha added. Hardness, …

Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×
2025Journal article

Quality Characteristics of Matcha Milk Caramel according to Various Gelling Agent

Yoon-Jeong Pi, Hye-Hyun Yoon — Journal of the East Asian Society of Dietary Life

본 연구의 목적은 말차 밀크캐러멜의 최종 가열온도를 낮춰 말차 본연의 특성은 잘 살리되, 부드러워진 질감 때문에 생기는 보관, 유통 상의 문제점은 다양한 겔화제를 첨가하여 개선시키고자 하였다. 본 실험을 위한 말차 밀크캐러멜은 겔 화제를 첨가하지 않은 대조군(CON)과 저메톡실 펙틴(P), 저아실 젤란검(GG), 한천(A)을 각각 0.25%씩 첨가한 실험군으로 118℃까지 최종 가열하여 준비하였다. 기계적 측정 결과에…

Other / not statedProcessing, milling and qualityAroma, flavor and sensoryCited 1×
2024Journal articleFree to read

PENGARUH LAMA FERMENTASI TERHADAP HASIL KARAKTERISTIK AKHIR DARK COKELAT MATCHA

Sakinah Ahyani Dahlan, Yoyanda Bait, Suryani Une — Jambura Journal of Food Technology

Penelitian ini bertujuan untuk mengidentifikasi senyawa aktif dalam produk cokelat hitam, seperti alkaloid dalam bubuk kakao yang bertindak sebagai endorfin untuk menimbulkan rasa bahagia, dan flavonoid dari green tea matcha yang berfungsi…

Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2023Journal articleFree to read

Analysis of the Effect of Conveyor Speed in Cryo-Grinding System on Matcha Product Quality

Febriana Rias Putri, Anggoro Cahyo Sukartiko, Wagiman Wagiman Wagiman, et al. — BIO Web of Conferences

… the cryo-grinding system to produce matcha products with the best color, water content, and water activity. In this study, the variations of conveyor speed on the cryo-grinding system used were 20 rpm, 30 rpm, 40 rpm, and 50 rpm. The …

Food science / processingProcessing, milling and quality
2025Journal article

Mechanism of structural and functional changes of matcha bread dough during freezing storage.

Liu Y, He Y, Li L, et al. — Food chemistry

… of freezing duration and matcha concentration on the rheological properties, moisture distribution, and multiscale structure of dough. The results indicated that both freezing and high concentrations of matcha (≥1 %) significantly …

Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 12×
2020Thesis or dissertationFree to read

Elaboración de galletas de té matcha como fuente adicional de fibra y de antioxidantes

Juan Pablo Gaona Hernandez — instname:Universidad de los Andes

… tea is a high quality ingredient due to its dietary fiber and antioxidant content, which lead to the development of a daily intake product such as cookies. In this case three types of flour were used: oat, almond and chia along with …

Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applications
2019Thesis or dissertationFree to read

Pengaruh kelembaban udara (RH) dan lama penyimpanan terhadap sifat fisikokimia dan aktivitas antioksidan puding teh hijau instan

Dwi Rexy Akbar — Widya Mandala Catholic University Surabaya Repository (Widya Mandala Catholic University Surabaya)

Puding instan merupakan campuran beberapa bahan pembentuk gel yang dapat membentuk gel dengan tekstur yang kokoh serta dapat diterima tetapi dengan waktu penyiapan yang singkat. Mutu puding instan dapat ditingkatkan dengan menambahkan…

Other / not statedAntioxidants and polyphenolsProcessing, milling and quality
2024Journal articleFree to read

Preparation and Nutritional Value Estimation of High-Nutrient and High-Energy Milk Drink Formulas

Hagir Abdallah, Ekbal Abdalrahman Zaghdod, Kawther Fathi Abuznad — Jordan Journal of Applied Science - Natural Science Series

… for their chemical quality characteristics (carbohydrates, protein, fat, ash, moisture, pH, total acidity, and total soluble solids), energy content, and sensory evaluation. Results: The results of the chemical analysis revealed a …

Sensory / consumerAroma, flavor and sensoryProcessing, milling and qualityFood products and applications
2023Journal article

Changes in Matcha Quality and Growth Characteristics from Cultivation under Different Shading

The Korean Tea Society, Changhyun Sung, Jung Gyu Hwang, et al. — 한국차학회지

… double shading (SD-SD) and sequential single shading (S-SD). Leaf area, moisture content, photosynthetic capacity, and G-value increase based on the amount of shade in the following order: SD-SD > S-SD > no shade. Total phenolic …

Food science / processingAntioxidants and polyphenolsL-theanine and caffeineCultivation and shading
2018Journal article

Changes on Physicochemical and Matcha Quality of Tea Leaves (Camellia sinensis) under Shading Cultivation

Jung Gyu Hwang, Doobo Shim, Hyeon Jeong Im, et al. — 한국차학회지

… 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 (3.7-fold), arginine …

Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 4×
2025Journal article

Functional biodegradable agar based films from polyphenol-rich matcha extracts via deep eutectic solvents: From microstructure to bioactivity.

Akal GY, Akbaş P — International journal of biological macromolecules

… and physicochemical analyses (FTIR, SEM, DSC, contact angle, transparency, moisture content, and swelling index) showed that DES strengthened hydrogen bonding relative to controls, improved film structure, and increased thermal …

Agronomy / cultivationAntioxidants and polyphenolsInflammation and immunityMarket, culture and sustainabilityCited 9×
2025Journal article

Comparison of technological and physical properties of matcha powders of different geographical origins.

Stępień A, Liszka-Skoczylas M, Gwóźdź G — Journal of the science of food and agriculture

… powders exhibited sigmoidal water adsorption isotherms at 25 °C. The monolayer moisture content corresponding to the point of maximum stability ranged from 0.045 to 0.053 g water per g of sample. The glass transition temperature of …

Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×
2020Journal articleFree to read

Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (Camellia sinensis).

Kim JM, Kang JY, Park SK, et al. — Food science and biotechnology

… of matcha (Camellia sinensis) according to temperature during 2 months. The moisture content of matcha tend to decrease with increasing temperature. To evaluate the brightness and green value of matcha, changes in L* and G* values were …

Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 39×
2025Journal articleFree to read

Effect of Adding Matcha Powder (Green Tea) on Improvement Chemical and Sensorial Properties of Pudding

Nada M. A. A. Ramadan, Mona M. Khalil, Rania E. El-Gammal, et al. — Journal of Food and Dairy Sciences

… Results of the chemical analysis showed that matcha powder contained 3.66% moisture, 39.81% protein and 47.97% carbohydrates. It also had a high content of bioactive compounds namely phenols and flavonoids being 23.83% and 33.8% …

Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and quality
2023Journal articleFree to read

Guava spread (Psidium guajava) and Matcha (Camellia sinensis) spread: A potential anti-inflammatory product

Sagolsem Surlata Devi, Pruthvi Raj S, Shweatha HE — Journal of Sports Science and Nutrition

… most acceptable with an overall acceptability score of 8.2±0.72. The energy, moisture, carbohydrates, protein, fat and dietary fibre content of GMS1 /100g was 260±10kcal, 56.8±0.1g, 21.19±1.0g, 3.75±0.1g, 16±0.1g and 15±1.0g …

Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsInflammation and immunity

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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