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.”
13 studies match for “tea drying”
Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis.
Xue J, Liu P, Xu Y, et al. — Food research international (Ottawa, Ont.)… whereas Zhongcha 108 has a higher proportion of O-methylated modifications. Drying is a critical process, significantly boosting flavonoid glycoside content. Cultivar emerges as the primary and most influential factor determining …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsCultivation and shadingCited 10×Effect of Drying Treatment on the Color Characteristics of Tencha
Ya-Lin Mao, Jieqiong Wang, Fang Wang, et al. — SSRN Electronic JournalAgronomy / cultivationCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryOxidative stability of spray dried matcha-tuna oil powders.
Shi M, Ying D, Hlaing MM, et al. — Food research international (Ottawa, Ont.)… was a significant correlation (p < 0.01) between the amount of the loss of tea catechins and % remaining EPA and DHA after 12 weeks at 40 °C, suggesting that the catechins had a major role in protecting the tuna oil against oxidation. …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCognition, mood and stressCited 31×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)… of dried time on characteristics of the matcha herbal tenggulun leaves tea, as well as to determine the appropriate temperature and dried time to produce matcha herbal tenggulun leaves tea with the best characteristics. …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×Nghiên cứu ảnh hưởng của công đoạn lựa chọn nguyên liệu và chế độ xử lý nhiệt đến một số chỉ tiêu chất lượng của bột matcha chè truồi (Camellia sinensis) trồng tại Phú Lộc, Thừa Thiên Huế
Nguyễn Thị Vân Anh, Nguyễn Văn Huế — Tạp chí Khoa học và công nghệ nông nghiệp Trường Đại học Nông Lâm HuếẢnh hưởng của nguyên liệu và chế độ xử lý nhiệt (chần, hấp, sấy) trong quy trình công nghệ sản xuất bột matcha chè xanh đã được thực hiện trong nghiên cứu này. Nguyên liệu lá chè Truồi tại xã Lộc An, huyện Phú Lộc, tỉnh Thừa Thiên Huế được…
Other / not statedAntioxidants and polyphenolsGut and microbiomeCultivation and shadingMonitoring of carotenoids changes during the matcha drying process using a portable developed spectral analytical system
Jiang Y, Zareef M, Liu L, et al. — Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data SystemsMonitoring carotenoids during matcha drying processing is critical for determining the color and aroma quality of matcha. The objective of this study is to monitor the carotenoid content during different phases of matcha drying utilizing a …
Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methodsMatcha as a Source of Bioactive Compounds: A Review of Health-Promoting Properties and Potential Applications.
Sławińska P, Raczkowska E — NutrientsMatcha, a finely milled powdered green tea originating from Japan, is characterized by a unique cultivation method in which tea plants are shaded prior to harvest. This practice enhances the accumulation of chlorophyll, caffeine, …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 2×Matcha consumption maintains attentional function following a mild acute psychological stress without affecting a feeling of fatigue: A randomized placebo-controlled study in young adults.
Baba Y, Kaneko T, Takihara T — Nutrition research (New York, N.Y.)Tea is a beverage commonly consumed worldwide. Matcha is a type of green tea produced by drying and grinding tea leaves (Camellia sinensis L.) into a fine powder. Matcha contains catechin, theanine, and caffeine, which affect cognitive …
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 29×Physiological Activity and Component Changes with Magnesium Treatment before Tea Shade Cultivation
The Korean Tea Society, Changhyun Sung, Jung Gyu Hwang, et al.… 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 leaf chromaticity was …
Agronomy / cultivationMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeinePENGARUH LAMA FERMENTASI TERHADAP HASIL KARAKTERISTIK AKHIR DARK COKELAT MATCHA
Sakinah Ahyani Dahlan, Yoyanda Bait, Suryani Une — Jambura Journal of Food Technology… sebagai endorfin untuk menimbulkan rasa bahagia, dan flavonoid dari green tea matcha yang berfungsi sebagai antioksidan, sehingga menciptakan produk cokelat fungsional yang dapat meningkatkan kesehatan. Selain itu, isoflavon dari …
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryBook review
Victor M. Shille — TheriogenologyReviewMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityMetody zpracování a analýzy bioaktivních látek v potravinách a nápojích
Sali Muriqi — Digitální knihovna Univerzity Pardubice (Univerzity Pardubice)… storage humidity on moisture sorption and particle size distribution in matcha tea, as well as the role of vibratory grinding time on the physical characteristics and phenolic bioaccessibility of carob powder. The third and last area of …
Observational (human)Processing, milling and qualityFood products and applicationsCognition, mood and stressHow 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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