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

3 studies match for “thermal processing”

2026Journal articleFree to read

Sensory and nutritional properties of matcha infusions enriched with Qassim blackberries: effects of thermal processing on phenolic profile, color, and antioxidant activity

Nourh A. M. Aleid, Rehab F. M. Ali, Raghad M. Alhomaid, et al. — International Journal of Food Science & Technology

Abstract Matcha is recognised for its rich phytochemical composition, while blackberries are abundant in anthocyanins and phenolic compounds. This study evaluated the sensory properties, phenolic profile, colour dynamics, and antioxidant…

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2026Journal articleFree to read

Synergistic enhancement of matcha tea with strawberry (Qassim region) aqueous extracts: influence of extraction temperature on phytochemicals, vitamin C, and bioactivities.

Aleid NAM, Alhomaid RM, Ali RFM, et al. — Frontiers in nutrition

… creates an acidic microenvironment that stabilizes matcha catechins during thermal extraction while contributing complementary bioactives. Methods: Aqueous extracts from pure matcha (MT) and an 85:15 matcha-strawberry blend (ST) were …

In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 2×
2025Journal articleFree to read

Honey-Propolis-Enriched Pectin Films for Active Packaging of Soluble Coffee and Matcha Powders.

Pauliuc D, Dranca F, Spinei M, et al. — Gels (Basel, Switzerland)

… elastic modulus, and elongation at break, but did not significantly alter the thermal stability of the films, as evidenced by differential scanning calorimetry and thermogravimetric analysis. Increasing propolis concentrations led to …

Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applications

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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