Research
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.”
48 studies match for “Chlorophylls”
… up to 17 different chlorophyll compounds. For the first time, 132-hydroxy-chlorophylls, 132-hydroxy-pheophytins, and 151-hydroxy-lactone-pheophytins have been identified in green teas. Shadow teas (Matcha and Sencha) and …
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 11×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×Shading is an important practical method to improve the quality of green tea. Previous research of our group found that because the biosynthesis and distribution of theanine in tea plants were affected by down regulation of gene encoding…
Agronomy / cultivationMetabolism and weightL-theanine and caffeineCultivation and shadingCited 7×Japanese matcha is a type of powdered green tea, grown in a traditional way. Shading of the plants during the growth period enhances the processes of synthesis and accumulation of biologically active compounds, including theanine,…
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 321×This study aimed to assess the feasibility of identifying multiple chemical constituents in matcha using visible-near infrared hyperspectral imaging (VNIR-HSI) technology. Regions of interest (ROIs) were first defined in order to calculate…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 77×High-quality tea leaves are required for matcha production. Shading is one of the key agronomic practices that can increase the quality of green tea. The objectives among matcha tea producers include increasing the ammonia and chlorophyll…
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 42×Matcha tea, a powdered green tea produced from shade-grown Camellia sinensis leaves, has gained increasing attention as both a traditional beverage and a functional food ingredient. While previous reviews have focused on its phytochemical…
ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×Shading is a widely applied strategy to increase theanine and chlorophyll levels in tea leaves during matcha production. However, the regulatory mechanism of theanine accumulation under shading conditions remains elusive. Through…
Agronomy / cultivationL-theanine and caffeineCultivation and shadingProcessing, milling and qualityCited 10×We investigated the total content of pheophorbide a (PB a), which is sum of the contents of newly produced PB a, including PB a initially present and that converted from chlorophyllide a (Chd a) by the chlorophyllase reaction during…
Other / not statedProcessing, milling and qualityCited 13×Matcha was analysed for its chemical composition, fibre, vitamin C, caffeine and chlorophyll contents. Flavonoids and phenolics, phenolic profiles and antioxidant activity both in water and methanol solutions were determined. In vitro…
In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeCited 79×Abstract Matcha green tea is noted for its vibrant color and fine powdered consistency. Ceremonial matcha is the highest quality available and is prepared from the youngest leaves of the tea plant while culinary matcha is less expensive…
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 3×… exposure to bioactive compounds including catechins, caffeine, L-theanine and chlorophylls. Aim: To review current evidence on the chemical composition and potential health-promoting effects of matcha, emphasizing metabolic health, …
Randomized controlled trialCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCamellia sinensis belonging to family Theaceae, commonly called as tea is the most widely used refreshing beverage accepted globally. It has two variety such as Green tea and black depending upon its method of cultivation. Green teas are…
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityCited 3×Color is a key indicator for evaluating the quality of tea during processing; various processing procedures can significantly affect the content of fat-soluble pigments of tea, which in turn affects the color and quality of finished tea.…
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 4×The extraction of powdered nutraceuticals is challenging due to the low water content and high concentration of matrix components that can lead to significant matrix effects in liquid chromatography-positive ion electrospray…
Chemical / analyticalSafety, contaminants and toxicityProcessing, milling and qualityAuthenticity and analytical methodsCited 18×Kualitas matcha superior sangat bergantung pada profil metabolit sekunder yang kompleks, sehingga diperlukan strategi terpadu antara genetik dan praktik agronomi. penelitian ini menggunakan metode studi literatur dan review artikel ilmiah…
ReviewMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineBu çalışmada Türkiye (TM1–TM5) ve Japonya (JM) menşeli matcha tozlarının fizikokimyasal ve duyusal özellikleri karşılaştırılmıştır. Suda çözünürlük indeksi Türkiye menşeli matcha tozlarında %30.24–35.76 arasında değişirken, Japonya menşeli…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×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×Compared with green tea powder, whether enzyme-deactivated by steam or pan-fire, matcha is rich in nutrients, but is more expensive. Using steamed green tea powder to adulterate matcha often occurs and this study provided an effective…
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsCited 18×Matcha is a powdered green tea obtained from the Camellia sinensis L. plant intended for both "hot" and "cold" consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this…
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 31×Kebutuhan masyarakat modern terhadap pangan praktis dan bergizi mendorong inovasi produk fungsional seperti snack bar. Penelitian ini bertujuan mengembangkan energy bar berbasis tepung daun kelor (Moringa oleifera) bernama K-BARZ, yang…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsẢnh 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 shadingMatcha, 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×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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