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.”
59 studies match
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×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×Tea varieties play a crucial role on the quality formation of matcha. This research aimed to examine the impact of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E'Cha 1) on various aspects of matcha, including…
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 38×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×Black net shade treatment attenuates flavonoid biosynthesis in tea plants, while the effect of light quality is still unclear. We investigated the flavonoid and transcriptome profiles of tea leaves under different light conditions, using…
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 78×Matcha green tea (Camellia sinensis), which originates from Japan, is commonly considered as particularly beneficial to health. A large content of polyphenols, amino acids (mainly tannins) and caffeine potentially increase the antioxidant…
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 124×Astringency is crucial in determining the taste quality of matcha, primarily influenced by flavonoids. However, the specific impact of cultivars and processing techniques on flavonoid composition remains unclear. This study employs…
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsCultivation and shadingCited 10×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, or powdered green tea, has been gaining popularity and is no longer consumed only in the form of infusions, finding new uses in gastronomy and the food industry. The range of teas available on the food market has expanded…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 13×Our previous study showed that colored net shading treatments had comparable effects on the reduction of bitter and astringent compounds such as flavonol glycosides in tea leaves, compared with black net shading treatment, whereas the…
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 22×Shandong matcha has the quality characteristics of bright green color, seaweed-like aroma and strong, fresh and brisk taste. In order to identify the characteristic aroma components and clarify the contribution of the grinding process to…
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryCited 21×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×This study investigated the synergistic effects of nanoselenium foliar fertilization, cultivar, altitude, and light exposure on matcha quality and functionality. Among 16 different cultivation treatments, the best quality matcha was found…
Animal studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeCited 1×Matcha, a finely powdered green tea, has been cherished in Japan for centuries, used in the traditional tea ceremony and nowadays also valued for its health-promoting properties. Cultivated under shaded conditions to enhance chlorophyll…
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 7×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×Matcha, a traditional Japanese green tea, has health-promoting effects. However, little is known about its bioactive components, except for polyphenols, caffeine, and amino acids. Here, we revealed the presence of diverse miRNAs, a type of…
Agronomy / cultivationCultivation and shadingProcessing, milling and qualityAntioxidants and polyphenolsCited 2×Green teas are nonfermented teas, the quality of which is measured by the green color. However, this category encompasses a high number of tea varieties that differ in cultivation and processing. For example, leaf or stem/bubble tea,…
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 11×Shading is widely used in tea cultivation to improve quality by modulating various metabolic pathways in tea plants. However, the differential sensitivity of specific metabolites and the cultivar-dependent responses to shading are not yet…
Agronomy / cultivationMetabolism and weightAntioxidants and polyphenolsCultivation and shadingCited 6×Background: The sorption characteristics and glass transition temperature are important attributes that determine the shelf life of foods, particularly in powder form, whereas color is a key factor influencing consumer acceptance. As the…
Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×Japanese green teas, including matcha, sencha, and gyokuro, are derived from the leaves of Camellia sinensis and contain bioactive compounds such as catechins, caffeine, and amino acids, notably theanine. However, the amounts and ratios of…
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineMatcha, or powdered green tea (Camellia sinensis) of the Tencha type, is popular all around the world, and its consumption continues to rise. Because of its unique cultivation method, it is rich in phytochemicals and has many…
Agronomy / cultivationSafety, contaminants and toxicityCultivation and shadingProcessing, milling and qualityCited 7×Background/objectives: This study tested the influence of in vitro digestion on the release of organic acids and low molecular weight saccharides of matcha. Methods: The concentrations of analytes in the raw and undigested portion of…
In vitro / cell studyMetabolism and weightGut and microbiomeCultivation and shadingCited 3×Green tea is a popular refreshing drink with several functional properties attributed to its bioactive compounds. The bioactive content and composition vary with several factors. Several advances in chromatographic studies have facilitated…
Chemical / analyticalAuthenticity and analytical methodsCognition, mood and stressCultivation and shadingCited 18×A commercial TiO2 heterogeneous photocatalyst, Degussa, p-25, is successfully applied under artificial UV irradiation for oxidation of organic pollutants. However, it suffers from limited surface area, thus affecting its photocatalytic…
Food science / processingMetabolism and weightCultivation and shadingProcessing, milling and qualityEvery 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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