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.”
334 studies match for “matcha quality”
Study on processing techniques of matcha short biscuit
Dong Ha Jun — Science and Technology of Food IndustryThe formula and baking techniques of matcha short biscuit were obtained by orthogonal experiment,and namely wheat flour 1000g,white sugar 330g,cream 20g,shortening 150g,egg 170g,milk powder 46g,baking soda 0. 7g,edible ammonium bicarbonate …
Sensory / consumerFood products and applicationsProcessing, milling and qualityAroma, flavor and sensoryThe 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)… 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 process of green …
In vitro / cell studyAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 47×Evaluation of fluoride levels in commercially available tea in the United States.
Regelson S, Dehghan M, Tantbirojn D, et al. — General dentistry… to compare fluoride levels in commercially available black tea, green tea, and matcha tea. Tea samples were purchased from a local supermarket in the United States and prepared according to the manufacturer's directions to mimic consumer …
Observational (human)Safety, contaminants and toxicitySkin, oral and dentalProcessing, milling and qualityCited 5×Production and Characterization of Fine Matcha for Processed Food
Yasuhiro Haraguchi, Yukio Imada, Sin-ichi Sawamura — NIPPON SHOKUHIN KOGYO GAKKAISHI(1) 種々の抹茶の粒度分布を測定し,抹茶の粒度域が1∼100μmと広いことが判明した.抹茶を食品加工用として使用する場合には,生地の膨らみの悪さ・飲料では沈降性・練り物には色付けの悪さなどの問題があり,これが大きな粒度域の抹茶に起因するのではないかと思われた.(2)…
Other / not statedProcessing, milling and qualityFood products and applicationsCited 17×NGHIÊN CỨU SỬ DỤNG PHÂN BÓN ĐỂ NÂNG CAO NĂNG SUẤT, CHẤT LƯỢNG NGUYÊN LIỆU BÚP CHO SẢN XUẤT TRÀ MATCHA TẠI PHÚ THỌ
Hoàng Mai Thảo, Nguyễn Thị Thanh Tuyên, Nguyễn Ngọc Minh Tuấn — Tạp chí Khoa học và Công nghệ Trường Đại học Hùng Vương… sử dụng phân bón để nâng cao năng suất, chất lượng đầu vào cho sản xuất trà Matcha được thực hiện từ tháng 6 năm 2019 đến tháng 11 năm 2020 trên giống PH tuổi 7. Thí nghiệm gồm các công thức: 120kg N/ha + 40kg P2O5/ha + 60kg K2O/ha …
Other / not statedCultivation and shadingProcessing, milling and qualityGas chromatographic Analysis of Organic Acids in Japanese Green Tea Leaves.
Shirai N — Journal of oleo science… and the established method is employed to profile the acid components of Matcha, Gyokuro, Sencha green teas, and green tea varieties and thus acquire data needed to ensure the high quality and safety of green tea. The tea leaves …
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsCited 18×Case-control study of urinary bladder cancer in metropolitan Nagoya.
Ohno Y, Aoki K, Obata K, et al. — National Cancer Institute monograph… Reduced risk of significance was suggested for the intake of black tea and matcha (powdered green tea) in females and of fruit juice in males.
Randomized controlled trialCancerSkin, oral and dentalMarket, culture and sustainabilityCited 64×Effect of powdered green tea matcha on biofilm formation by mutans Streptococci
Mochamad Fahlevi Rizal, Noboru Kaneko, Hiroshi Ogawa — STOMATOLOGY EDU JOURNAL… safety and mild taste that can be used for mouthwash for children are required.Matcha is one of the natural beverages that is made from the leaves of Camellia sinensis and widely consumed by Japanese and Asian people.This study aimed to …
Food science / processingInflammation and immunitySkin, oral and dentalProcessing, milling and qualityThe Effects of Matcha on the Functioning of Selected Body Systems: A Literature Review
Aleksandra Sado, Bartłomiej P. Lisik, Sylwia Kozieł-Kwit, et al. — Journal of Education Health and SportMatcha, a powdered green tea originating from Japan, is a rich source of polyphenols, catechins, L-theanine, caffeine, vitamins, and minerals. This review summarizes current evidence regarding the potential effects of matcha consumption on …
Clinical trial (non-randomized)Cognition, mood and stressCardiovascular and blood pressureAntioxidants and polyphenolsGeography and the therapeutic effect of matcha tea in drinks
Maulshree Bhandari, Surabhi Sharma — International Journal of Pharmacognosy and Pharmaceutical Sciences… There are wide range of green tea some are Biluochun, Gunpowder, Genmaicha, Matcha, Sencha. Matcha which commonly originates in Japan and is a type of powdered green tea, cultivated and produced in a traditional way. Shading of the …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityCited 3×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 assessment… method (SBEM). Tea nang acrylamide content, polyphenol content and flavour quality were analysed by HPLC, colorimetry and sensory evaluation, respectively. A 180°C baking temperature, 7% matcha tea powder (MTP) content and 11 min of …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 7×Effects of Different Beverages on Color Stability of Bulk-Fill Restorative Materials
Esra Özyurt, Ayşegül Kurt — European Annals of Dental Sciences… for each composite were randomly divided into 3 groups (black, kombucha and matcha tea) (n = 10). The samples were kept in the solutions for 12 days, and the color measurement was repeated. The values of ΔL, Δa, Δb and ΔE00 were …
Randomized controlled trialSkin, oral and dentalProcessing, milling and qualityFood products and applicationsCited 3×Inhibition of urinary bladder tumors induced by N-butyl-N-(4-hydroxybutyl)-nitrosamine in rats by green tea.
Sato D — International journal of urology : official journal of the Japanese Urological Association… In one experiment, six groups of animals received either tap water, green tea, matcha, hojicha, oolong tea or black tea from week 6. In a second experiment, three groups of rats received either tap water, green tea extract or powdered …
Animal studyAntioxidants and polyphenolsCancerMetabolism and weightCited 44×Effect of polyphenolic compounds on starch retrogradation and in vitro starch digestibility of rice cakes under different storage temperatures
Jingwen Zhao, Jie-Chen, Wen-Xuan Hu, et al. — Food BiophysicsIn vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 19×A Study on Matcha Latte Consumption Trends as Reflected in Korean News Media
Bae-young Choi — Association for International Tea CultureThis study aimed to identify consumption trends in matcha latte using domestic news media data and to present implications for enhancing its sustainability. To this end, 781 news articles published between January 1, 2006, and December 31, …
Observational (human)L-theanine and caffeineFood products and applicationsMarket, culture and sustainabilityUji Daya Terima Formulasi Klepon dengan Substitusi Tepung Kacang Arab, Tepung Kelor, dan Tepung Katuk sebagai Kudapan Alternatif Ibu Menyusui
Irina Lailata, Annis Catur Adi — Jurnal Ilmiah Universitas Batanghari Jambi… breast milk and foods with sufficient protein and iron content can improve the quality of breast milk for babies. Utilizing local food ingredients with the nutritional content needed by breastfeeding mothers can help to increase the …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMarket, culture and sustainabilityElaboración de galletas de té matcha como fuente adicional de fibra y de antioxidantes
Juan Pablo Gaona Hernandez — instname:Universidad de los AndesNowadays, matcha tea is a high quality ingredient due to its dietary fiber and antioxidant content, which lead to the development of a daily intake product such as cookies. In this case three types of flour were used: oat, almond and chia …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsProduct Development of Matcha Puff Pastry with Red Dates Filling
Pey Lin LeeMatcha is one of the flavor that most of the teenagers like to consume. However, most of the people did not consume red dates. Therefore, matcha puff pastry with red dates filling was prepared in order to make everyone acceptable on red …
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenolsAssessing the Surface Properties of Plant Extract-Based Silver Nanoparticle Coatings on 17–4 PH Stainless Steel Foams Using Artificial Intelligence-Supported RGB Analysis: A Comparative Study
Nuray Beköz Üllen, Gizem Karabulut, Selcan Karakuş — Journal of Materials Engineering and PerformanceNot classified (no abstract)Processing, milling and qualityCited 7×Influence analysis of cultivation method for matcha green tea leaves using multimodal spectroscopic measurement
Ryosuke Shiomi, Takeo Minamikawa, Ryo Oe, et al. — The Japan Society of Applied PhysicsChemical / analyticalCultivation and shadingProcessing, milling and qualityAuthenticity and analytical methodsNew green tea cultivar 'Seimei' for Sencha, Kabuse-cha, Matcha and powdered tea.
Katsuyuki Yoshida, Atsushi Nesumi, Akifumi Ogino, et al.Agronomy / cultivationCultivation and shadingProcessing, milling and qualityCited 1×Development of matcha yogurt technology and its physiological-hygienic assessment
I. V. Skulska, O. Y. Tsisaryk, V. Y. Holubev — Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies… physicochemical, and functional properties of yogurt enriched with matcha powder, with a focus on determining the optimal concentration of the additive and its effect on the quality of the final product. The relevance of the …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsJapanese Tea Ceremony in the Industry of Health and Wellness Tourism
Joyce Say — International Journal of Current Science Research and Review… to be a conventional practice that includes the custom arrangement and show of matcha powdered (green tea), within the coffee bar. Tea function is one of the significant customary and contemporary societies that people have been doing …
Other / not statedMarket, culture and sustainabilityMetabolism and weightCardiovascular and blood pressureProcessing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties
Md Zohurul Islam, Yutaka Kitamura, Mito Kokawa, et al. — Innovative Food Science & Emerging Technologies… on the particle size, morphology, solubility, and antioxidant properties of Matcha, shaded Yabukita, unshaded Yabukita, and Hojicha pastes were studied. MWM green tea paste retained smaller particles, better color, higher solubility, …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 12×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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