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

7 studies match for “non-destructive analysis”

2024Journal article

Comprehensive assessment of matcha qualities and visualization of constituents using hyperspectral imaging technology.

Hu Y, Yu H, Song X, et al. — Food research international (Ottawa, Ont.)

… diverse aromas and flavors. Therefore, there is an urgent need for a rapid, non-destructive method to assess the quality of matcha to ensure that these different characteristics are accurately assessed without compromising the …

Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 17×
2019Journal article

Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms.

Wang J, Zareef M, He P, et al. — Journal of the science of food and agriculture

Abstract BACKGROUND The study reports a portable near infrared (NIR) spectroscopy system coupled with chemometric algorithms for prediction of tea polyphenols and amino acids in order to index matcha tea quality. RESULTS Spectral data were…

Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 114×
2021Journal article

Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy.

Guo Z, Barimah AO, Yin L, et al. — Food chemistry

… in combination with variable selection algorithms was proposed as a fast and non-destructive method for the quality evaluation of matcha tea. Total polyphenols (TP), free amino acids (FAA), and polyphenols-to-amino acids ratio (TP/FAA) …

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×
2026Journal articleFree to read

Multimodal Sensor Fusion for Non-Destructive Tea Quality Evaluation: Deep Learning-Enabled Methods, Applications, and Challenges.

Hu X, Zhang M, Yang B, et al. — Foods (Basel, Switzerland)

… moving from subjective sensory assessment and destructive laboratory analysis toward rapid, non-destructive, and data-driven approaches. This review summarizes recent advances in multimodal sensing integrated with deep learning …

ReviewProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 6×
2018Journal article

Fast nondestructive identification of steamed green tea powder adulterations in matcha by visible spectroscopy combined with chemometrics

Xiao‐Lan Yu, Yong He — Spectroscopy Letters

… classification and quantitative prediction. The principal component analysis–linear discriminant analysis model and the soft independent modeling of class analogy model in the qualitative classification as well as the partial …

Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsCited 18×
2024Journal articleFree to read

Detection of the Pigment Distribution of Stacked Matcha During Processing Based on Hyperspectral Imaging Technology

Qinghai He, Zhiyuan Liu, Xiaoli Li, et al. — Agriculture

… quality of finished tea. Therefore, there is an urgent demand for the fast, non-destructive detection of pigments of stacked tea during processing. This paper presents the use of hyperspectral imaging technology (HSI), combined with …

Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 4×
2025Journal articleFree to read

Detection and classification of microplastics in green tea using SERS with gold nanoparticle substrates integrating chemometrics and deep learning.

Joshi R, Adhikari S, Lee D, et al. — Current research in food science

… we compared two chemometric techniques—Partial Least Squares Discriminant Analysis (PLS-DA) and Support Vector Machine (SVM)—with a deep learning approach namely one-dimensional convolutional neural network (1D-CNN). Using optimized …

Chemical / analyticalSafety, contaminants and toxicityProcessing, milling and qualityAuthenticity and analytical methodsCited 11×

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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