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.”
265 studies match for “tea processing”
Matcha green tea, a Japanese specialty, is commonly thought to have health advantages. Tea quality will improve taste which results in increased sales. Polypeptide, methionine acids (mostly additive), and cappuccino all contribute to the …
ReviewAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualitySummer 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 sensory… rasa bubuk minuman yang cocok untuk berbagai jenis usaha minuman seperti: Thai Tea, Matcha, Taro, Red Velvet, Chocolate, Kopi, Fruit Series, Squash Tea, Milkshake dan berbagai varian kekinian lainnya. Produk Welljoy terkenal memiliki rasa …
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsThe Japanese tea ceremony or chanoyu, is an integral art and around it, a space of communication is created. Is not only the fact of taking a simple cup of green tea, it is a ritual with a predetermined sequence of steps before and after …
Other / not statedMarket, culture and sustainabilityProcessing, milling and quality… acids,caffeine chlorophyll and protein,but couldn′t favor accumulation of tea polyphenol and polysaccharides.The more shading time was,the more chlorophyll content would be,and the more green of Matcha color would be.After Matcha …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shading… comprehensive two-dimensional liquid chromatography was used for the study of tea. This developed into a semi-quantitative comparison of catechins in matcha and sencha tea.This revealed that about twice as much catechins is absorbed in …
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and qualityIn order to analyze matcha green tea powder grade classification and predict the protein content of matcha with near infrared spectra quickly, 240 samples of 3 matcha brands were collected for Vis/NIR spectroscopy on 325-1075 nm using a …
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsCognition, mood and stressMatcha, powdered green tea, is difficult to handle in the factory or manufacturing facilities due to its small particle size and low density. In the present study, the powder flowability properties of various matcha samples were …
Food science / processingProcessing, milling and qualityAuthenticity and analytical methods… sinensis produced using shaded cultivation and consumed as whole powdered tea leaves, resulting in exposure to bioactive compounds including catechins, caffeine, L-theanine and chlorophylls. Aim: To review current evidence on the …
Randomized controlled trialCognition, mood and stressMetabolism and weightAntioxidants and polyphenols… and democratic social relations. Employing the case of powdered green tea matcha produced in Nishio, Aichi Prefecture, in Japan, this chapter examines whether GI systems influence these relations and whether these systems …
Other / not statedProcessing, milling and qualityFood products and applicationsMarket, culture and sustainabilityCited 7×… Kay (1969). They were: 'mizu (water)', 'hada (skin)', 'matcha (powdered green tea)', 'oudo (sand/mud)', 'ai (indigo)', and 'enji (reddish brown)'. The terms 'mizu', 'hada' and 'kusa (grass)' were reported as subsidiary basic terms in a …
Observational (human)Processing, milling and qualitySkin, oral and dental… body was studied, as well as their comparison with similar raw materials (tea, coffee, etc.).The work is presented on 165 pages, contains 17 sections and 5 sheets of graphic material in A1 format.
Other / not statedFood products and applicationsAntioxidants and polyphenolsProcessing, milling and quality… to the mask of the invention, therefore, the natural color and aroma of green tea are maintained. The mask has the functions of cleaning out free radicals and being anti-oxidation, thus effectively delaying the formation of wrinkles and …
Sensory / consumerAntioxidants and polyphenolsSkin, oral and dentalProcessing, 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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