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.”
368 studies match for “green matcha”
Analysis of Variations in Matcha Components Across Different Brands on the Tunisian Market
Authors not listed — Acta Scientifci Nutritional HealthMatcha is a powdered green tea from the Camellia sinensis L. plant, intended for both hot and cold drinking.Selecting the right matcha is crucial to its manufacture.This study organoleptically and physicochemically evaluated three types of …
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×Matcha tea. Definition and characteristics
Authors not listed67.140.10
Other / not statedPengaruh 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)… 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 herbal tenggulun leaves tea with the …
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. — BeveragesMatcha tea (Camellia sinensis (L.) Kuntze) is a Japanese powdered green tea characterized by an exceptionally high content of health-promoting compounds. It is produced by shading the tea plants for 21 days prior to harvesting. It can be …
Food science / processingMetabolism and weightProcessing, milling and qualityCultivation and shadingDevelopment 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 applicationsYerba mate i matcha – ziołowe napary jako trendy w zdrowym stylu życia: badania naukowe, tradycje kulturowe i praktyki kulinarne
Joanna Gil, Ewa Godos — Medycyna NowożytnaYerba mate and matcha are herbal infusions with rich cultural traditions and confirmed health-promoting properties that are currently becoming trends in a healthy lifestyle. Yerba mate, valued for centuries by the Guarani Indians as a …
In vitro / cell studyAntioxidants and polyphenolsCancerInflammation and immunityPengaruh Penambahan Serbuk Daun Stevia Sebagai Pengganti Gula Terhadap Sifat Kimia dan Organoleptik Minuman Fungsional Matcha
Putri Amalia Adiyati Husnul, Putri Amalia Adiyati Husnul, Dody Handito, et al. — Jurnal Edukasi Pangan… substitute on the chemical and organoleptic properties of functional drinks matcha. The experimental design used was a Completely Randomized Design (CRD) with a single factor, namely the addition of stevia leaf powder consisting of 5 …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsProcessing, milling and qualityAvaliação da ingestão de chá-verde e matcha no perfil antropométrico e parâmetros bioquímicos
Ligia Prestes Fernandes, Humberto M. Spindola, Flavia Noeli de Souza Infante, et al. — RBONE - Revista Brasileira de Obesidade, Nutrição e Emagrecimento… originAirio da Camellia sinensis ganha atenA§A£o na oxidaA§A£o de lipAdeos: o matcha, feito da maceraA§A£o completa das folhas. Pesquisas mostraram que ele pode ter 137 vezes mais polifenA³is, do tipo epigalocatequina-3-galato (EGCG), em …
Other / not statedMetabolism and weightAntioxidants and polyphenolsGut and microbiomeQuality Characteristics of Milk Caramel Added with Different Amount of Matcha
Yoon-Jeong Pi, Hye Hyun Yoon — Culinary Science & Hospitality Research… study is to develop a dessert with excellent health functionality by adding matcha, which contains high homeostasis and biologically active ingredients, to compensate for the nutritional limitations of milk caramel. This study …
Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×Unveiling the mitigating effect of matcha-silver nanoparticles on radiation-induced ovarian injury in rats
Sahar Khateeb, Uzma Faridi, Amnah Obidan, et al. — Indian Journal of Biochemistry and Biophysics… This study aims to evaluate the efficacy of silver nanoparticles derived from matcha green tea (M-AgNPs) inmitigating oxidative stress and apoptosis caused by gamma radiation in rat ovaries. The thirty-six rats were partitioned into six …
Animal studyCognition, mood and stressAntioxidants and polyphenolsCancerAN INTERNSHIP REPORT IN UD. MATCHA MUDA PERSADA
Qisthina Hartanti… ability to get into the work field. This Internship subject took place in UD. Matcha Muda ( Matchamu ) located on Persada street 255, Maguwoharjo, Yogyakarta. This company is the first and biggest Kyoto’s matcha and green tea supplier in …
Other / not statedAvaliação da ingestão de chá-verde e matcha no perfil antropométrico e parâmetros bioquímicos
Ligia Prestes Fernandes, Humberto M. Spindola, Flavia Noeli de Souza Infante, et al. — DOAJ (DOAJ: Directory of Open Access Journals)… originário da Camellia sinensis ganha atenção na oxidação de lipídeos: o matcha, feito da maceração completa das folhas. Pesquisas mostraram que ele pode ter 137 vezes mais polifenóis, do tipo epigalocatequina-3-galato (EGCG), em …
Other / not statedMetabolism and weightAntioxidants and polyphenolsGut and microbiomeJapanese Matcha Bowl
visionfountain — Zenodo (CERN European Organization for Nuclear Research)Semi-glazed Japanese Matcha Green Tea bowl with Camellia floral pattern Source: Objaverse 1.0 / Sketchfab
Other / not statedMarket, culture and sustainabilitySkin, oral and dentalMatcha tea inhibits metabolic pathways necessary for adenosine triphosphate production
Ann Marie Flusché, Robert J. SheaffNot classified (no abstract)Metabolism and weightL-theanine and caffeineValutazione dell'assunzione di tè verde e matcha nel profilo antropometrico e nei parametri biochimici
Lígia de Souza [UNESP] Fernandes, Humberto Moreira Spíndola, Flavia Noeli de Souza Infante, et al. — LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)… originário da Camellia sinensis ganha atenção na oxidação de lipídeos: o matcha, feito da maceração completa das folhas. Pesquisas mostraram que ele pode ter 137 vezes mais polifenóis, do tipo epigalocatequina-3-galato (EGCG), em …
Other / not statedMetabolism and weightAntioxidants and polyphenolsGut and microbiomeHow Does Exposure Durations (0h, 12h, 24h, 36h, 48h, 60h) to Uv Light affect the Caffeine Concentration of Caffeine of Matcha Tea, Measured by Uv- Spectrophotometric Analysis?
Zhu Zhixi — Journal of Sociology and Education… duration (0, 12, 24, 36, 48, and 60 hours) on the caffeine concentration in matcha powder (Camellia sinensis), as measured by UV-Vis spectrophotometric analysis, and to elucidate the associated photodegradation kinetics.A controlled …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityNMR methodology for a rational selection of ionic liquids: extracting polyphenols
Raquel V. Barrulas, Tiago G. Paiva, Marta C. Corvo — Separation and Purification TechnologyChemical / analyticalAntioxidants and polyphenolsCited 14×Antioxidant and antibacterial activity of tea and mate extracts
Kadrin Meremäe, Piret Raudsepp, Linda Rusalepp, et al. — EMU DSpace… (TAC), and antibacterial activity of aqueous and 30% ethanolic extracts of green tea, matcha tea, black tea, and yerba mate. Commercial teas (Camellia sinensis) and mate (Ilex paraguariensis) were purchased in Tartu, Estonia. The tea …
Observational (human)Antioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityEnhancing antioxidant accessibility and cellular activity of matcha via viscozyme-assisted enzymatic hydrolysis
Ji-Ho Jeon, Tae‐Hwan Jung — Food Science and Technology ResearchMatcha (MC) is a powdered green tea rich in polyphenols and catechins, although their extractability may be limited by the plant cell wall matrix. In this study, enzymatically hydrolyzed matcha (HMC) was prepared using viscozyme, and its …
Other / not statedCognition, mood and stressAntioxidants and polyphenolsProcessing, milling and qualityEnhancing tea brewing with ultrasound: effects of temperature on antioxidant and antibacterial activities
Ayşenur Acar, Vildan Eyiz — Journal of Food Measurement & Characterization… on the antioxidant properties and antimicrobial activities of black, oolong, 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. …
Other / not statedAntioxidants and polyphenolsInflammation and immunityStanovení nutričních a biologicky aktivních látek v Matcha čajích
Kateřina Kolofiková… thesis deals with the cultivation and basic nutritional characteristics of green and matcha teas. The theoretical part of the work is focused on the production of matcha and green teas and their nutritional and biologically active …
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityTé verde matcha
Blanca Herp — Integral: Vive mejor en un mundo mejorNot classified (no abstract)[10] Simultaneous analysis of individual catechins and caffeine in green tea
Tetsuhisa Goto, Yuko Yoshida — Methods in enzymology on CD-ROM/Methods in enzymologyNot classified (no abstract)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 12×YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ
Arzu Kavaz Yüksel, Mehmet Yüksel, İhsan Güngör ŞatBu calismanin amaci farkli konsantrasyonlarla yesil cay tozu (YCT) ilavesiyle uretilen dondurmalarin belirli fizikokimyasal ozelliklerini, organik asit ve mineral icerigini degerlendirmektir. YCT’nin artisi, yag, titrasyon asitligi,…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 2×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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