MatchaDB

Research topic

Matcha processing, milling and quality: the research

Matcha quality depends on steps that most drinkers never see: steaming and drying the shade-grown leaf into tencha, milling it to a few microns, and storing it. Food scientists have studied each step.

This is one of the biggest topics in the library, covering stone versus ball milling, particle size, chlorophyll retention, storage stability and quality indicators such as color and amino acid content.

298

studies

1985–2026

years covered

184

from the last five years

174

free to read

What kind of evidence is this?

  • Chemical / analytical45
  • Food science / processing44
  • Observational (human)41
  • Other / not stated41
  • Randomized controlled trial25
  • Sensory / consumer22
  • Agronomy / cultivation19
  • Review18
  • In vitro / cell study14
  • Animal study14
  • Not classified (no abstract)12
  • Systematic review / meta-analysis2
  • Clinical trial (non-randomized)1

Papers here often compare methods on one batch of leaf, so they show relative effects, not what any particular brand does.

Common keywords

green tea 60camellia sinensis 48matcha tea 38catechins 37antioxidant activity 37caffeine 33polyphenols 32sensory evaluation 30antioxidants 29epigallocatechin gallate 24green tea powder 23sensory properties 17plant leaves 17theanine 15

Most recognized studies on this topic

Ranked by recency, citations, journal standing and study design.

2024Journal articleFree to read

Effect of matcha green tea on cognitive functions and sleep quality in older adults with cognitive decline: A randomized controlled study over 12 months.

Uchida K, Meno K, Korenaga T, et al. — PloS one

Objective: Lifestyle habits after middle age significantly impact the maintenance of cognitive function in older adults. Nutritional intake is closely related to lifestyle habits; therefore, nutrition is a pivotal factor in the prevention…

Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 25×
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.)

Matcha, made from different tea leaves as raw material, exhibits 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…

Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 17×
2023Journal article

Monitoring chlorophyll changes during Tencha processing using portable near-infrared spectroscopy.

Liu L, Zareef M, Wang Z, et al. — Food chemistry

Monitoring chlorophyll during Tencha (the raw ingredient for matcha) processing is critical for determining the matcha's color and quality. The purpose of this study is to explore the mechanism of chlorophyll changes during Tencha…

Chemical / analyticalCultivation and shadingProcessing, milling and qualityAuthenticity and analytical methodsCited 91×
2023Journal article

Application of visible-near infrared spectroscopy in tandem with multivariate analysis for the rapid evaluation of matcha physicochemical indicators.

Wu J, Zareef M, Chen Q, et al. — Food chemistry

Consumer preference for matcha is heavily influenced by its physicochemical properties. The visible-near infrared (Vis-NIR) spectroscopy technology coupled with multivariate analysis was investigated for rapid and non-invasive evaluation…

Observational (human)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 56×
2024Journal article

A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics.

Ye JH, Fang QT, Zeng L, et al. — Critical reviews in food science and nutrition

Matcha, a powder processed from tea leaves, has a unique green tea flavor and appealing color, in addition to many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery…

ReviewGut and microbiomeCultivation and shadingProcessing, milling and qualityCited 33×
2022Journal article

Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality.

Wu J, Ouyang Q, Park B, et al. — Food chemistry

The sensory quality of matcha is a pivotal factor in determining consumer acceptance. However, the human sensory panel test is difficult to popularize by virtue of professional requirements and inability to evaluate large samples. The…

Observational (human)Processing, milling and qualityAroma, flavor and sensoryCited 75×
2025Journal article

Salivary levels of catalase, total antioxidant capacity and interleukin-1β and oral health-related quality of life after matcha and green tea consumption for patients with gingivitis: A randomized clinical trial.

Abdul-Wahab HY, Salah R, Abdulbaqi HR — International journal of dental hygiene

Objectives: To evaluate the changes in salivary levels of catalase (CAT), total antioxidant capacity (TAC) and IL-1β (primary outcomes) as well as gingival health and oral health-related quality of life (OHRQOL) 1 month after the…

Randomized controlled trialAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityCited 6×
2023Journal article

A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics.

Phuah YQ, Chang SK, Ng WJ, et al. — Food research international (Ottawa, Ont.)

This review discussed the origin, manufacturing process, chemical composition, factors affecting quality and health benefits of matcha (Camellia sinensis), and the application of chemometrics and multi-omics in the science of matcha. The…

ReviewAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 39×
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×
2023Journal article

Application of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification.

Ouyang Q, Rong Y, Wu J, et al. — Food chemistry

Matcha tea powder is considered as an integral part of a healthy diet due to its enormous health benefits. In the current study, visible near-infrared (Vis-NIR) and colorimetric sensor array (CSA) techniques are applied to identify the…

Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methodsCited 49×
Search all 298 studies on this topic

Newest research

2026Journal articleFree to read

A CE/TA-stratified systematic review and evidence map of matcha and green tea bioactives in endocrine stress regulation: testosterone, cortisol, and the T:C ratio.

Alanazi A, Alanzi R, Abdo AAA — Frontiers in nutrition

Matcha and green-tea bioactives are widely promoted for stress and hormonal health, yet the evidence is fragmented across chemically dissimilar preparations (whole-leaf matcha, brewed green tea, isolated L-theanine, and concentrated…

Systematic review / meta-analysisCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine
2026Journal articleFree to read

Acceptability and Optimisation of Eucheuma commonii Flour Incorporation into Moringa Latte

Muhamad Lanang Ariel Suyono, Evi Liviawaty, Rusky Intan Pratama, et al. — Asian Food Science Journal

Background: Milk-based beverages like latte represent popular functional drinks in Indonesia due to their nutritional value and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte,…

Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMetabolism and weight
2026Journal articleFree to read

ANALISIS PENGEMBANGAN PRODUK PUDDING BALLS UNTUK MENINGKATKAN DAYA TARIK KONSUMEN

Angel Tangkilisan, Nastasya Cindy Hidajat — Jurnal Serina Abdimas

Along with the development of modern times, food no longer serves only as a basic necessity but has also become a part of lifestyle and a reflection of people’s tastes. One type of food that is currently popular is dessert. The growing…

Observational (human)Food products and applicationsMarket, culture and sustainabilityProcessing, milling and quality
2026Journal articleFree to read

ẢNH HƯỞNG CỦA VIỆC BỔ SUNG MATCHA VÀ XANTHAN GUM ĐẾN CHẤT LƯỢNG SỮA CHUA TRONG QUÁ TRÌNH BẢO QUẢN LẠNH

Thị Quyên Nguyễn, Thị Trà Phạm, Thị Thu Trang Nguyễn — Tạp chí Dinh dưỡng và Thực phẩm

Mục tiêu: Nghiên cứu nhằm đánh giá ảnh hưởng của việc bổ sung bột matcha và xanthan gum đến chất lượng sữa chua trong quá trình bảo quản lạnh. Phương pháp: Sữa chua được bổ sung matcha ở tỷ lệ 0,1-0,5% và xanthan gum ở tỷ lệ 0-0,1%. Các…

Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applications

Related topics

Authenticity and analytical methodsStudies on telling real matcha from imitations, grading quality by spectroscopy and chemistry, and detecting adulteration.Aroma, flavor and sensoryStudies of matcha's aroma compounds, bitterness, umami and astringency, and how consumers and trained panels rate it.Antioxidants and polyphenolsStudies measuring matcha's catechins, EGCG, chlorophyll and other polyphenols, how much they vary, and how they hold up in processing and storage.

This page describes what published studies examine; it is not medical advice, and a study being listed is not an endorsement of its findings. Topic tags and study types are assigned automatically from each paper's text (see how the library is built). Library last rebuilt October 20, 2026.