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.”
458 studies match for “pH”
Antioxidant, Anti-Inflammatory, and Antibacterial Potential of Different Drinks Based on Matcha Tea
A Burcuș, Emanuel Vamanu, Ionela Sârbu, et al. — IOP Conference Series Materials Science and Engineering… with obtaining the highest value of antioxidant potential. Chromatographic (qualitative) analysis has demonstrated a characteristic distribution, and epicatechin and rutin have been identified as major bioactive compounds. …
In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeCited 9×Comparison of the Chemical Components of Powdered Green Tea Sold in the US
Hideki Horie, Kaori Ema, Hiroshi NISHIKAWA, et al. — Japan Agricultural Research Quarterly JARQ… the traditional Japanese tea ceremony. They showed a higher content of chlorophyll and of free amino acids (theanine and arginine) than the less expensive teas. They also showed a lower content of epigallocatechin as well as a lower …
Other / not statedAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 14×Marketing Analysis of Guizhou Matcha Industry in the Scenarios of Health-Conscious Consumption
顺 王 — E-Commerce Letters随着健康消费风潮的兴起，许多对人体有益的商品受到消费者追捧，抹茶凭借自身的抗氧化、富含茶氨酸等优点，逐渐在市场上占据重要地位，消费者对于抹茶的消费日益增多，许多商品如奶茶、蛋糕等加上抹茶成分以后就会获得消费者青睐。有“中国抹茶之都”美称的贵州铜仁，是我国种植抹茶的主产区之一，虽然近些年知名度不断增加，但是仍然有不少消费者对贵州抹茶的认识模糊，加上日本品牌的竞争，贵州抹茶要想面向全世界还需要调整自身的市场营销战略，本文基于SWOT分析，深入分析了贵州抹茶的优势、劣势、机会以及威…
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineMarket, culture and sustainabilityMetody zpracování a analýzy bioaktivních látek v potravinách a nápojích
Sali Muriqi — Digitální knihovna Univerzity Pardubice (Univerzity Pardubice)… of food additives and contaminants, in this case carminic acid and chlorophenols where the primary goal of this chapter is to develop inexpensive and easy-to-use sensors to monitor these compounds. The second area of focus was to …
Observational (human)Processing, milling and qualityFood products and applicationsCognition, mood and stressEFFECT OF DIFFERENT TEAS ON SURFACE ROUGHNESS OF CONVENTIONAL AND BULK-FILL COMPOSITE RESINS
Esra Özyurt, Ayşegül Kurt — Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi… was to assess the effect of different teas on surface roughness and surface morphology of a conventional resin and three bulk-fill composite resins. a Materials and Methods: The three bulk-fill (Beautifil, Tetric N-Ceram, Filtek One) …
Food science / processingSkin, oral and dentalFood products and applicationsDEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS)
Mine Gültekin‐Özgüven, İjlal Berktaş, Özlem Gönül, et al. — GIDA / THE JOURNAL OF FOOD… toplam fenolikler ve flavonoidler ve antioksidan aktivite (ORAC ve DPPH yöntemleri ile) kullanılarak araştırılmıştır. Beklenildiği gibi formülasyonda bulunan maça çayı yüzdesindeki artış, fenolik içeriğin ve antioksidan …
Other / not statedAntioxidants and polyphenolsFood products and applicationsCited 4×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 ResearchMatcha 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×Research Status and Prospect of Matcha Blending Based on Intelligent Algorithm
Bing Yang, Jie Yu, Kai Chen, et al. — E3S Web of Conferences… acids (mostly additive), and cappuccino all contribute to the beverage’s phytonutrients qualities. Infusions prepared from Traditional Matcha blending techniquesR from the initial and subsequent harvests and Daily Matcha from the …
ReviewAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityBebida vegetal de soja com adição de matcha
M Silva — Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)Atualmente, é crescente a preocupação dos consumidores com a saúde e a procura por alimentos que não apenas nutram, mas também promovam o bem-estar. Neste contexto, aumenta a procura por alternativas vegetais ao leite de origem animal,…
Animal studyAntioxidants and polyphenolsL-theanine and caffeineFood products and applicationsBIOCHEMICAL COMPOSITION OF SPECIALTY TEA EXTRACTS FROM MULTISTAGE EXTRACTIONS USING SOLVENTS TREATMENTS
Emily Kipsura, Robert Koech, Simon Mwangi, et al. — bioRxiv (Cold Spring Harbor Laboratory)… the semi aerated oolong were used as raw materials for the extracts. Total polyphenols content, individual catechins and caffeine content were assayed using UV-spectrophotometer and High Performance Liquid Chromatography-Photo diode array …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineCognition, mood and stressCharacterisation of Matcha Tea Effects on Yoghurt Quality
Ernesta Trečiokienė, Jurgita Mikašauskaitė, Jolita Rupeikienė… on yoghurt viscosity over the storage period; to analyse changes in pH, dry matter content, and whey separation in relation to matcha concentration and storage duration; and to evaluate the effect of matcha tea addition on …
Food science / processingProcessing, milling and qualityFood products and applicationsAntioxidants and polyphenolsMatcha Made in Heaven: Potential Recovery of Neural Progenitor Cells Post ROS Destruction
Fatemah Ghodsi, Fatemah Ghodsi — Summit (Simon Fraser University)Final capstone reports for BPK 408
Other / not statedCognition, mood and stressAntioxidants and polyphenols動物実験におけるMatcha緑茶のストレス低減機能と臨床試験【JST・京大機械翻訳】
Keiko Unno, Furushima Daisuke, Shingo Hamamoto, et al. — Nutrients (Web)Not classified (no abstract)Cognition, mood and stressAntioxidants and polyphenolsAuthenticity and analytical methodsAPLIKASI 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… 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. Based on previous research, matcha …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×Changes on Matcha Quality According to Different Shading Types
Doobo Shim, Jung Gyu Hwang, Eun-Ju Kang, et al. — 한국차학회지… direct-shading, FRP pole-shading, and screen-shading. The contents of total phenolic compounds were highest in the direct-shaded matcha at 141.6 mg GAE/g. Antioxidant activity was also highest in the direct shaded matcha, which …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 2×Development of Brand Identity for a Japanese Matcha Café
Софія Ігорівна Воскобойник — Borys Grinchenko Kyiv University Institutional repository (Borys Grinchenko Kyiv University)Розробка айдентики японського матча-закладу. Кваліфікаційна робота. Київський столичний університет імені Бориса Грінченка, 2026. 74 с. Робота складається зі вступу, двох розділів, висновків, списку використаних джерел та додатків. У…
Other / not statedProcessing, milling and qualityThe Maintenance and Repair Balance Theory of Aging: A Personal, Illustrated Hypothesis on Why Aging May Be a Problem of Damage, Not Time
Mahin BS — Zenodo (CERN European Organization for Nuclear Research)IMPORTANT — PLEASE READ FIRST: The author is NOT a physician or any kind of medical professional. This paper is a personal conceptual hypothesis written by a layperson. It is NOT medical advice, NOT a diagnosis, and NOT a treatment …
Other / not statedCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsHuman Resources Development At Vietnam Tea Corporation
Phan Ba Thinh — Journal of Positive School PsychologyHuman resource is an important production and business factor of each enterprise, a premise for the existence and development of Vietnam Tea Corporation. Developing human resources is an important task to create quality, diverse, rich and…
Observational (human)Market, culture and sustainabilityProcessing, milling and qualityEffect of Drying Treatment on the Color Characteristics of Tencha
Ya-Lin Mao, Jieqiong Wang, Fang Wang, et al. — SSRN Electronic JournalAgronomy / cultivationCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryDifferent Types of Tea: Chemical Composition, Analytical Methods, and Authenticity
Ulrich H. Engelhardt — Reference series in phytochemistryNot classified (no abstract)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 1×Matcha tea
Karolina Jakubczyk, Joanna Kika, Kinga Szymczykowska, et al. — Tea in Health and Disease PreventionNot classified (no abstract)Cognition, mood and stressAntioxidants and polyphenolsInflammation and immunityCited 1×Čokoládové cukrovinky s přidanou hodnotou
Kateřina Týblová — Digital Repository (National Repository of Grey Literature)… then underwent sensory evaluation and measurements of firmness, total polyphenol content and water activity. In the case of chocolate bars, the ingredients affected mainly the taste and overall impression, but it also affected the …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsA neurociência por trás dos efeitos do chá na saúde mental
Derick E. VergneOs compostos do chá podem beneficiar o humor e o sono por meio de vias neurotransmissoras compartilhadas. Demonstrou-se que o chá verde com baixo teor de cafeína melhora a qualidade do sono e reduz a fadiga em adultos de meia-idade e…
Other / not statedCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineÇayın Ruh Sağlığı Üzerindeki Etkilerinin Arkasındaki Nörobilim
Derick E. VergneÇay bileşikleri, ortak nörotransmiter yolları üzerinden etki ederek ruh hali ve uyku üzerinde olumlu etkiler sağlayabilir. Düşük kafeинli yeşil çayın yaşlı ve orta yaşlı yetişkinlerde uyku kalitesini artırdığı ve yorgunluğu azalttığı…
Other / not statedCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineHow 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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