2026Journal articleFree to read
Klaus W. Lange, Yukiko NAKAMURA
Journal of Food Bioactives
Abstract Matcha is a finely ground powder made from shade-grown green tea leaves. It is primarily produced in Japan. Drinking matcha tea results in higher intake of green tea bioactives than drinking other types of green tea. Studies have found that matcha consumption may enhance cognitive function in situations with and without psychological stress, in the short and long term, and in different age groups. The effects of matcha on cognitive function may be due to stress reduction, improved sleep quality, an increased supply of vitamin K, altered intestinal microbiota composition, decreased oxidative stress, enhanced cholinergic brain function, and increased cortical capillary network angiogenesis. Matcha’s stress-reducing efficiency appears to be influenced by differences in the quantities and ratios of its components, which may affect cognitive function. Matcha must contain high levels of theanine to have beneficial effects on stress and anxiety. Furthermore, the ratio of epigallocatechin gallate and caffeine to theanine and arginine must be low. Since not all marketed matcha products worldwide meet these conditions, quality control is important. Harnessing matcha’s beneficial properties may effectively support cognitive function and prevent cognitive decline and dementia.
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Study type
Agronomy / cultivation
Growing, shading and harvesting tea for matcha.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Klaus W. Lange, Yukiko NAKAMURA. (2026). Matcha (Japanese ground green tea) and cognitive function. Journal of Food Bioactives. https://doi.org/10.26599/jfb.2026.95035451
DOI: 10.26599/jfb.2026.95035451
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