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.”
359 studies match for “matcha green tea”
Disclosed is a matcha (finely-powdered green tea) green tea konnyaku (konjac) noodle (shirataki) and a method of preparing thereof. The matcha green tea noodle is a coagulate food comprising raw material of konnyaku and green tea powder as …
Food science / processingFood products and applicationsProcessing, milling and quality67.140.10
Other / not stated… roles of hydration are also well covered but within this the specific roles of tea are not yet discussed widely. Subsequently, the present scoping review aims to evaluate the potential roles of tea in relation to aspects of sports and …
Randomized controlled trialCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCertain foods such as turmeric and green tea have been extensively studied for anticancer properties, while high polyphenol sorghum has not received the same attention. Some bioactive compounds in Sorghum bicolor with anticancer activity …
In vitro / cell studyCancerProcessing, milling and qualityCognition, mood and stressCited 21×… global population. Indicating a potential role in nutrition, Camellia sinensis tea leaves contain bioactive compounds that may help prevent and manage dry mouth. This review aimed to evaluate the effects of different tea types on salivary …
ReviewSkin, oral and dentalProcessing, milling and qualityMarket, culture and sustainability… best level of conveyor speed treatment in the cryo-grinding system to produce matcha products with the best color, water content, and water activity. In this study, the variations of conveyor speed on the cryo-grinding system used were …
Food science / processingProcessing, milling and qualityAim: To establish the relationship between consumption of matcha tea and its benefits in reducing cardiovascular risk by recognizing the different molecular pathways and physiological mechanisms on which this compound and its metabolic …
Systematic review / meta-analysisMetabolism and weightCardiovascular and blood pressureAntioxidants and polyphenolsAlthough theanine in matcha improves sleep quality and cognitive function, the caffeine in green tea is thought to worsen sleep quality. Therefore, this study investigated the factors behind the observed improvements in subjective sleep …
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 8×Tea quality evaluation is increasingly moving from subjective sensory assessment and destructive laboratory analysis toward rapid, non-destructive, and data-driven approaches. This review summarizes recent advances in multimodal sensing …
ReviewProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 6×Our Matcha Filling delivers distinctive umami-rich flavor of premium Japanese green tea in a versatile bakery format. Captures matcha's complex character: grassy notes balanced with subtle sweetness and unique savory undertones matcha …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… is to find policy alternatives that can overcome the crisis in the Korean tea industry. The research method was a big-data analysis with keywords such as domestic tea industry trends, global tea market analysis, traditional tea, …
Other / not statedMarket, culture and sustainability… 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 thu nhận tại các vườn …
Other / not statedAntioxidants and polyphenolsGut and microbiomeCultivation and shadingAbstract As a natural product with health benefits, tea powder (TP) is widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 10×… agents in maintenance of health and the prevention and treatment of diseases. Matcha tea powder is obtained from the leaves of tea plant (Camellia sinensis (L.) Kuntze) grown under specific condition using about 90% shade. As compared to …
ReviewAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 61×Matcha is a kind of powdered green tea produced by grinding with a stone mill. In the present study, the preventive effects of the aqueous extract (water-soluble) and residue (water-insoluble) of Matcha on the antioxidant status and lipid …
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 37×Matcha is a kind of Japanese green tea that is traditionally used for the Japanese tea ceremony, Sado, and has, in recent years, also been used as a food ingredient. In addition, Sado and food items containing matcha are becoming popular …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 29×ABSTRACT Diversification and value addition in tea has received considerable attention in recent past. This has been occasioned by increased tea volumes in the world market, especially the aerated product that has led to over flooding. …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineCognition, mood and stressThis study collected and propagated genetic resources for a native Korean tea plant to select cultivars suitable for shaded environments. The Cv_24 cultivar was compared with the Japanese Yabukida cultivar (Cv_01) and the Korean Chamnok …
Agronomy / cultivationL-theanine and caffeineCultivation 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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