MatchaDB

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.”

Popular searchesL-theanineEGCG and catechinsCaffeineFocus and memoryStress and sleepWeight and metabolismGut healthContaminantsPesticidesShade-growingAroma and flavorTea ceremony

641 studies match for “matcha”

2024Journal article

Monitoring of carotenoids changes during the matcha drying process using a portable developed spectral analytical system

Jiang Y, Zareef M, Liu L, et al. — Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems

Monitoring carotenoids during matcha drying processing is critical for determining the color and aroma quality of matcha. The objective of this study is to monitor the carotenoid content during different phases of matcha drying utilizing a …

Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methods
2024Journal article

Rapid determination of free amino acids and caffeine in matcha using near-infrared spectroscopy: A comparison of portable and benchtop systems

Ouyang Q, Liu L, Wang L, et al. — Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems

Matcha is gaining popularity around the globe, because of its worthy compositions and health benefits. This work proposed to predict free amino acids (FAA) and caffeine contents in matcha using a portable near-infrared (NIR) spectroscopy …

Chemical / analyticalL-theanine and caffeineAuthenticity and analytical methodsMetabolism and weight
2022Journal article

The use of matcha green tea in the development of a cupcake recipe

Ирина Сергеевна Клочкова, Евгения Владимировна Масленникова — Food processing industry

… населения. In the article, the authors consider the possibility of using matcha green tea in the technology of flour confectionery products on the example of cupcakes. Matcha green tea contains a large amount of tannins, caffeine, …

Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensory
2020Journal articleFree to read

DEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS)

Mine Gültekin‐Özgüven, İjlal Berktaş, Özlem Gönül, et al. — GIDA / THE JOURNAL OF FOOD

Dünya genelinde tüketiciler arasında en çok popüler olarak tüketilen gıda ürünlerinden biri çikolatadır ve tüketicilerin çikolatadan beklentileri giderek artmaktadır. Bu çalışmanın amacı, antioksidan aktivitesini arttırmak için maça yeşil…

Other / not statedAntioxidants and polyphenolsFood products and applicationsCited 4×
2021Journal articleFree to read

Characteristic Odorants Isolated from Japanese Matcha Compared to that Produced in Foreign Countries

Yuzo Mizukami — Chagyo Kenkyu Hokoku (Tea Research Journal)

世界的な抹茶需要により，外国での抹茶生産が増え，輸出戦略の構築のためには国産抹茶の特徴を把握する必要がある。本研究では香りに着目し，国産抹茶と外国産抹茶の香りを区別する香気寄与成分を主成分分析により特定し，抹茶の香りに重要な低沸点成分とともに定量した。その結果，低沸点成分であるdimethyl sulfide，methyl aldehydes (2-methyl propanal, 3-methyl butanal, 2-methyl…

Other / not statedL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensoryCited 2×
2013Journal articleFree to read

Objective Evaluation of Astringent and Umami Taste Intensities of Matcha using a Taste Sensor System

Tomomi Ujihara, Nobuyuki Hayashi, Hidekazu Ikezaki — Food Science and Technology Research

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×
2021Journal articleFree to read

Research Status and Prospect of Matcha Blending Based on Intelligent Algorithm

Bing Yang, Jie Yu, Kai Chen, et al. — E3S Web of Conferences

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 quality
2025Thesis or dissertationFree to read

Bebida vegetal de soja com adição de matcha

M Silva — Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)

… as bebidas à base de soja, reconhecidas pelo seu elevado valor nutricional. O matcha, chá verde japonês em pó, obtido a partir da moagem das folhas de Camellia sinensis (L.) Kuntze, destaca-se pelo seu elevado teor de compostos bioativos …

Animal studyAntioxidants and polyphenolsL-theanine and caffeineFood products and applications
2025Book or chapterFree to read

Low-Temperature Matcha Powder Grinder Based on Double Grinding Structure

Qi Gao, Hongxia Zhao, Le Sun, et al. — Advances in transdisciplinary engineering

… low, and the tea-producing areas mainly pick spring tea in China. However, the matcha powder made by grinding summer and autumn tea can be deeply processed into various products, which can effectively enhance the utilization value of …

Food science / processingProcessing, milling and qualityAroma, flavor and sensory
2025Journal article

Pillangóborsóvirág és matcha tea porral dúsított édes és sós tallérok elemanalitikai vizsgálata és érzékszervi bírálata

Fanni Éva Klinga — University of Debrecen Electronic Archive (University of Debrecen)

… annak érdekében, hogy beltartalmilag egy értékesebb élelmiszert kapjak. A matcha tea és pillangóborsóvirág porral dúsított ostyákat elemanalitikai vizsgálatnak vetettem alá, majd ezt követően egy kis létszámú érzékszervi …

Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applications
2023Journal article

NGHIÊN CỨU ẢNH HƯỞNG CỦA CHIỀU CAO CHE SÁNG TRƯỚC KHI HÁI ĐẾN NĂNG SUẤT, CHẤT LƯỢNG NGUYÊN LIỆU GIỐNG CHÈ LCT1 CHO CHẾ BIẾN CHÈ MATCHA TẠI PHÚ THỌ

Hoang Tran Xuan — Tạp chí Điện tử về Nông nghiệp và Môi trường

… cao che sáng đối với giống chè LCT1 để sản xuất nguyên liệu chế biến chè xanh Matcha tại Phú Thọ cho thấy, các công thức với chiều cao che sáng mặt tán chè khác nhau như không che (CT1), cao 0,8 m (CT2), 1,2 m (CT3), 1,5 m (CT4) đã ảnh …

Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2020Journal articleFree to read

APLIKASI MATCHA GREEN TEA DAN SARI JERUK LEMON DALAM PRODUKSI SERABI SOLO DI UKM LINCO’S SOLO [MATCHA GREEN TEA AND LEMON JUICE APPLICATION OF SERABI SOLO PRODUCTION IN SME LINCO’S SOLO]

Esti Widowati, Gusti Fauza, Rizky Nugrahaningtyas, et al. — Jurnal Sinergitas PKM & CSR

… flavor and appearance variations. Concrete solutions to inhibit rancidity were matcha green tea because of poliphenol as an antioxidant. Matcha green tea addition and pasteurization improved Serabi Solo quality and inhibited rancidity. …

Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×
2018Journal article

Changes on Physicochemical and Matcha Quality of Tea Leaves (Camellia sinensis) under Shading Cultivation

Jung Gyu Hwang, Doobo Shim, Hyeon Jeong Im, et al. — 한국차학회지

… that lightness (L*) of non-shaded was higher than that of shading cultivated matcha. However, the greenness (a*) and yellowness (b*) of shading cultivated matcha were higher than those of non-shading cultivation. The surface color of …

Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 4×
2019Journal article

Changes on Matcha Quality According to Different Shading Types

Doobo Shim, Jung Gyu Hwang, Eun-Ju Kang, et al. — 한국차학회지

… 추후 진행하고자 한다.The effects of difference in the shading types on the quality of matcha are as follows. The three types used in this study were direct-shading, FRP pole-shading, and screen-shading. The contents of total phenolic compounds …

Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 2×
2026Journal articleFree to read

Development of Brand Identity for a Japanese Matcha Café

Софія Ігорівна Воскобойник — Borys Grinchenko Kyiv University Institutional repository (Borys Grinchenko Kyiv University)

… увагу приділено аналізу конкурентного середовища матча-закладів міста Києва (Matcha Cult, Katimō Cafe, Dot Coffee Station), а також дослідженню цільової аудиторії. Другий розділ містить практичну частину роботи, у якій представлено …

Other / not statedProcessing, milling and quality
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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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