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.”
47 studies match for “Temperatures”
Effects of Direct Covering with Different Shade Nets on The Tea Canopy Microenvironment and Flavonoid Composition of Tencha
LIU Yijie, CHEN Jiaying, FANG Qiting, YE Jianhui, JIN Zijing — DOAJ (DOAJ: Directory of Open Access Journals)Direct covering is widely used in the production of matcha raw material, with the advantages of easy operation, low cost, and compatibility with mechanized management. However, how shade nets with different materials and colors…
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityEnhancing nutritional and functional properties of rice starch by modification with Matcha extract.
Cetin-Babaoglu H, Aydın H, Kumas R, et al. — Food science & nutrition… power of starch were increased by treatment with matcha extract, but high temperatures had a negative effect on these physicochemical properties.
Other / not statedAntioxidants and polyphenolsGut and microbiomeCited 8×Research Status and Prospect of Matcha Blending Based on Intelligent Algorithm
Bing Yang, Jie Yu, Kai Chen, et al. — E3S Web of Conferences… and gratified of chemicals with an phytonutrients effect additive at different temperatures and other approach is the fundamental fusion model is built using a regularity method with the attempt’s lowest cost as the impulsion aim, total …
ReviewAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualitySimplified analysis of flavanols in matcha tea.
Rezaeian FM, Zimmermann BF — Food chemistryMatcha tea contains only the softer parts of the tea leaves and is finely ground. Therefore, extraction of the flavanols for analysis by HPLC is possible by a simpler protocol compared to the ISO 14502-2 method. 21 different simplified…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineAuthenticity and analytical methodsCited 18×Effect 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 sensoryCompositional Diversity and Functional Interactions of Bioactive Compounds in Japanese Green Tea: Focus on Matcha, Sencha, and Gyokuro.
Unno K, Kameoka Y, Nakamura Y — Molecules (Basel, Switzerland)Japanese green teas, including matcha, sencha, and gyokuro, are derived from the leaves of Camellia sinensis and contain bioactive compounds such as catechins, caffeine, and amino acids, notably theanine. However, the amounts and ratios of…
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineStudy 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 sensoryComparison of phenolic content and antioxidant activity of matcha, green leaf and white leaf tea infusions
Maria Sielicka, Eylul Isik, Julia Szulc — Bulgarian Portal for Open ScienceTea infusion, as a valuable source of bioactive compounds, substantially contributes to daily polyphenols intake. Among green teas, matcha, which is grounded Tencha tea grown under shaded conditions, gains popularity not only as an…
Observational (human)Antioxidants and polyphenolsCultivation and shadingFood products and applicationsObsahové látky v čaji
Sabina Večeřová — Digital Repository (National Repository of Grey Literature)… varieties of tea (green, white, black, pu erh and matcha) using two different temperatures (70 °C, 90 °C) while being steeped for five minutes. Polyphenol levels ranged between 15,10 mg/g (sample of black tea Black Gunpowder using 70 °C …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingEffects of Storage Conditions on Quality of Matcha
Yasuhiro Haraguchi, Hitoshi Sano, Kenichi NAKAZATO, et al. — Chagyo Kenkyu Hokoku (Tea Research Journal)原料抹茶の保存条件の違いによる品質への影響を試験した。1) クロロフィル類含量では,Chla含量が最も強く温度・期間の影響を受けた。1週目より12週目までは期間が長くなる程減少し,その傾向は温度が高くなるほど著しかった。12週目以降はあまり変化が見られなかった。2) 総ビタミンC含量は,37℃保存では1週目より減少したが,8週目以降はその変化は小さかった。他の温度区では16週目以降ゆるやかに減少した。3)…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryCited 2×Optimized green extraction conditions of matcha green tea (Camellia sinensis) using central composite design for maximal polyphenol and antioxidant contents
Nor Hafiza Sayuti, Ammar Akram Kamarudin, Norazalina Saad, et al. — BioResourcesResponse surface methodology (RSM) was employed to optimize the extraction conditions of phenolic and antioxidant compounds from matcha green tea (Camellia sinensis) using central composite design (CCD). The desirability function was used…
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsCited 22×Pendugaan umur simpan permen matcha cajuputs menggunakan metode accelerated shelf-life test dengan model arrhenius = Shelf life prediction for matcha cajuputs candy using accelerated shelf-life test method based on arrhenius model
Andrea AngelinaPermen cajuputs® merupakan produk konfeksioneri fungsional berupa permen keras yang telah terbukti memiliki sejumlah manfaat terhadap kesehatan. Penambahan matcha di dalam permen cajuputs memberikan manfaat berupa nilai antioksidan dan…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityMarket, culture and sustainabilityVpliv priprave napitkov čaja (Camellia sinensis L.) na vsebnost flavanolov in antioksidativno učinkovitost
Monika Graj — Repository of the University of Ljubljana (University of Ljubljana)V okviru magistrske naloge smo dolocali antioksidativno ucinkovitost (AOU), vsebnost skupnih fenolnih spojin (SFS) in vsebnost skupnih flavanolov v zelenem, belem, crnem in matcha caju. Preverjali smo vpliv razlicnih nacinov priprave…
Other / not statedAntioxidants and polyphenolsProcessing 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 TechnologiesThis study aimed to develop green tea paste using a new micro wet milling (MWM) system. The influence of milling conditions on the particle size, morphology, solubility, and antioxidant properties of Matcha, shaded Yabukita, unshaded…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 12×Primerjava antioksidativne učinkovitosti in skupnih fenolih spojin v zelenem in matcha čaju
Ana Štravs — Repository of the University of Ljubljana (University of Ljubljana)V okviru diplomskega dela smo dolocali antioksidativno ucinkovitost (AOU) in vsebnost skupnih fenolnih spojin (SF) v zelenem in matcha caju. Preverili smo, kako razlicni nacini priprave cajev vplivajo na AOU in vsebnost skupnih fenolnih…
Other / not statedAntioxidants and polyphenolsAntioxidant Activities of Selected Milk Teas and Fruit Teas Using 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) Assay
Jeanine Therese V. Perez, Lyx Jady Fy N. Perez, Femma Joy A. Padroncillo, et al. — American Journal of Life Science and InnovationMilk teas and fruit teas are popular as a refreshment, but their percent antioxidant properties need to be determined. In this study, the antioxidant activities of selected commercialized milk teas (Matcha, Okinawa, and Winter Melon) and…
Sensory / consumerAntioxidants and polyphenolsFood products and applicationsAuthenticity and analytical methodsHow 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 EducationThis study aimed to quantitatively investigate the effects of ultraviolet (UV) light exposure duration (0, 12, 24, 36, 48, and 60 hours) on the caffeine concentration in matcha powder (Camellia sinensis), as measured by UV-Vis…
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityAuthentic Japanese Matcha Filling for Bakery & Pastry
kingwoodfood — Zenodo (CERN European Organization for Nuclear Research)Our Matcha Filling delivers distinctive umami-rich flavor of premium Japanese green tea in a versatile bakery format. Captures matcha's complex character: grassy notes balanced with subtle sweetness and unique savory undertones matcha…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsHPLC Analysis of Bioactive Compounds in Unfermented Products of Camellia Sinensis
Ana Belščak, Dunja Horžić, Draženka Komes, et al.Unfermented types of true tea (Camellia Sinensis) present a very popular beverage with potential health benefits. In this study, three types of unfermented tea were investigated – Pai mu tan superior (white tea) ; Jin zhen (yellow tea) and…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineAuthenticity and analytical methodsEffects of storage conditions on quality of matcha [powdered tea]
Yasuhiro Haraguchi, Hitoshi Sano, Kenichi NAKAZATO, et al.… to the decrease of the amount of oxygen in tea bag at the higher storage temperatures.
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryThe use of matcha green tea in the development of a cupcake recipe
Ирина Сергеевна Клочкова, Евгения Владимировна Масленникова — Food processing industryВ статье авторами рассмотрена возможность применения зеленого чая матча в технологии мучных кондитерских изделий на примере кексов. Зеленый чай матча содержит в большом количестве танины, кофеин, аминокислоты и другие полезные вещества и…
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensory← Previous2 / 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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