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.”
47 studies match for “Temperatures”
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… lower pH (∼3.70) compared to MT (∼6.20-6.30), remaining stable across all temperatures. This acidic environment dramatically enhanced catechin recovery: at 70 °C, SEI = +24.8% (2631.18 vs. 2109.08 μg/g); at 100 °C, SEI = +28.9% …
In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 2×In Vitro Bioactivity, Polyphenols, Antioxidant Properties, and Sensory Quality of Al-Qassim Berry-Enhanced Matcha Tea as a Function of Extraction Temperature.
Ali RFM, Alhomaid RM, Aleid NAM — Foods (Basel, Switzerland)… overall acceptability scores ranging from 8.28 to 8.32 across all extraction temperatures. Sensory evaluation using a 9-point hedonic scale (n = 50) identified 15% berry substitution (Mix) as optimal. Total phenolics (Folin-Ciocalteu), …
In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 1×Oxidant-Antioxidant Status of Commercial Matcha Beverages According to Flavor Category, Preparation Medium, and Preparation Temperature: A Comparative Evaluation.
Özenir Ç, Çubuk M, Altınsoy C, et al. — Foods (Basel, Switzerland)… four preparation media (water, cow's milk, almond milk, and oat milk) and two temperatures (25 °C and 80 °C), yielding 208 condition-specific preparations. Thus, the eight preparations derived from each commercial product represented …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensoryEffect of storage temperature on the antioxidant activity and catechins stability of Matcha (Camellia sinensis).
Kim JM, Kang JY, Park SK, et al. — Food science and biotechnologyThis study was conducted to evaluate the storage conditions of matcha (Camellia sinensis) according to temperature during 2 months. The moisture content of matcha tend to decrease with increasing temperature. To evaluate the brightness and…
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 39×Quality Characteristics of Matcha Milk Caramel according to Final Heating Temperature
Yoon-Jeong Pi, Hye-Hyun Yoon — Culinary Science & Hospitality Research… with the same mixing ratio and manufactured at different final heating temperatures of 114℃(T1), 116℃(T2), 118℃(T3), 120℃(T4), 122℃(T5), and 124℃(T6). As a result of objective testing, moisture content, pH, L value, a value, and …
Observational (human)Processing, milling and qualityAroma, flavor and sensoryEnhancing tea brewing with ultrasound: effects of temperature on antioxidant and antibacterial activities
Ayşenur Acar, Vildan Eyiz — Journal of Food Measurement & Characterization… green, and matcha teas. Tea infusions were prepared using US treatment at two temperatures (45 °C and 90 °C) and compared with conventionally brewed samples. Antioxidant capacity was evaluated via cupric reducing antioxidant capacity …
Other / not statedAntioxidants and polyphenolsInflammation and immunityAntioxidant Properties and Nutritional Composition of Matcha Green Tea.
Jakubczyk K, Kochman J, Kwiatkowska A, et al. — Foods (Basel, Switzerland)… harvests) and Daily Matcha (from the second and third harvests) at different temperatures. The infusions were made by pouring 100 mL of distilled water once at various temperatures (25 °C, 70 °C, 80 °C and 90 °C) over 1.75 g of the …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 124×Low-Temperature Matcha Powder Grinder Based on Double Grinding Structure
Qi Gao, Hongxia Zhao, Le Sun, et al. — Advances in transdisciplinary engineeringSummer and autumn tea tastes bitter and has a weak aroma, which is restricted by technology, quality and other factors. Therefore, the utilization rate of summer and autumn tea has been relatively low, and the tea-producing areas mainly…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryCatechins in green tea powder (matcha) are heat-stable scavengers of acrolein, a lipid peroxide-derived reactive carbonyl species.
Sugimoto K, Matsuoka Y, Sakai K, et al. — Food chemistryLipid peroxidation-derived reactive carbonyl species (RCS) such as acrolein and 4-hydroxynonenal pose health risks. We characterized the RCS-scavenging reactions of tea catechins in an aqueous solution and in baked cake. Acrolein's…
Other / not statedMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 49×Comparison of technological and physical properties of matcha powders of different geographical origins.
Stępień A, Liszka-Skoczylas M, Gwóźdź G — Journal of the science of food and agriculture… storage. The same sample showed the highest water solubility index values at temperatures above 80 °C and the lowest bulk density. The color parameters (L*, a*, b*, C*, and h) depended on the matcha powder variant. Conclusion: The …
Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C.
Fu T, Niu L, Tu J, et al. — Food chemistryThe conventional process of commercial sterilization at 121 °C resulted in undesirable flavor, injured texture and fast starch digestion of fresh instant rice (FIR) with non-dehydration. In this study, tea products, such as instant green…
In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 22×Mechanized whisking reconstructs matcha foam structure and sensory quality toward hand-whisking
Jiaxin Wu, Zhirui Ye, Jiayi Xu, et al. — LWTThe quality of matcha foam is a key determinant of the sensory characteristics and consumer acceptance of matcha beverages. Although mechanized whisking offers a promising strategy for standardized preparation, whether it can reproduce the…
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineSkin, oral and dentalSingle intake of matcha increases brown adipose tissue activity in young women with low thermogenesis.
Taniguchi H, Hachikawa C, Iwase S, et al. — Physiological reportsMatcha contains several bioactive compounds that contribute to the facilitation of thermogenesis. However, the effects of a single intake of matcha on brown adipose tissue (BAT) activity remain to be elucidated. This study aimed to…
Randomized controlled trialMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineFluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions.
Jakubczyk K, Ligenza A, Gutowska I, et al. — Nutrients… the matcha infusions from different harvests, brewed using water at different temperatures (25 °C, 70 °C, 80 °C and 90 °C). The content of fluoride ions was measured by the potentiometric method. The fluoride content ranged from 3.36 to …
Agronomy / cultivationSafety, contaminants and toxicityCultivation and shadingProcessing, milling and qualityCited 7×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… beverage formulated with 15% Qassim blackberry powder (BL) at three extraction temperatures (5 °C, 70 °C, 100 °C). Sensory evaluation used a 9-point hedonic scale with 50 panelists. Colour parameters (L, a, b, chroma, hue, ΔE) were …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensorySynchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types.
Bilge G, Özdemir KS — Journal of the science of food and agricultureAbstract BACKGROUND The aim of this study is to monitor the antioxidant activity (AA) and total phenolic content (TPC) variations of different kinds of teas depending on the infusion temperature and time by using synchronous fluorescence…
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and qualityCited 10×The Powdering Process with a Set of Ceramic Mills for Green Tea Promoted Catechin Extraction and the ROS Inhibition Effect.
Fujioka K, Iwamoto T, Shima H, et al. — Molecules (Basel, Switzerland)For serving green tea, there are two prominent methods: steeping the leaf or the powdered leaf (matcha style) in hot water. The purpose of the present study was to reveal chemical and functional differences before and after the powdering…
In vitro / cell studyAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 47×Data supporting “Effects of Drying Conditions on Phytochemical Composition, Antioxidant Activity, and UPLC-HRMS Profiling of Rhizophora mucronata Herbal Matcha-Like Powder”
Yunita Eka Puspitasari, Tia Nova Rahma Dhani, Anies Chamidah, et al. — Mendeley Data… experiment used a completely randomized 3 × 3 factorial design: - Drying temperatures: 60, 65, and 70 °C - Drying durations: 120, 135, and 150 min - Independent replicates: n = 3 per treatment combination - Technical replicate …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityMetabolism and weightComparison of surface modification and corrosion resistance of Ti6Al4V alloy using matcha tea extract-based silver and copper oxide nanoparticles
Gizem Karabulut, Nuray Beköz Üllen, Selcan Karakuş, et al. — Surface and Coatings TechnologyNot classified (no abstract)Processing, milling and qualityCited 12×The effect of superfine tea powder addition on the acrylamide content of innovative Xinjiang nang products (tea nang).
Huang Y, Xiao H, Zhang L, et al. — Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessmentIn the present study, tea variety and proportions and tea nang production conditions were optimised to improve tea nang flavour, and dynamic changes in polyphenols and acrylamide content were determined. Orthogonal experimental design was…
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 7×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)The purpose of this research were to determine the temperature and duration 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…
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×Elemental Composition of Japanese Matcha Powder and Infusions—Potential Role as a Functional Food in Metabolic Health
Kinga Szymczykowska, Patrycja Kupnicka, Karolina Skonieczna‐Żydecka, et al. — Beverages… of matcha tea infusions (traditional and daily) brewed with water at different temperatures, as well as that of matcha powder. Samples were analyzed using inductively coupled plasma optical emission spectrometry (ICP-OS). Two types of …
Food science / processingMetabolism and weightProcessing, milling and qualityCultivation and shadingA 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×Silver nanoparticles using matcha tea and its bactericidal effect to inhibit the growth of Pseudomonas aeruginosa
Alexa Carrillo-Mercader, Sergio Yair Rodríguez‐Preciado, Mariana Díaz-Zaragoza, et al. — MRS AdvancesNot classified (no abstract)Inflammation and immunityProcessing, milling and quality1 / 2Next →
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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