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.”
218 studies match for “Matcha powder”
Health Benefits and Chemical Composition of Matcha Green Tea: A Review.
Kochman J, Jakubczyk K, Antoniewicz J, et al. — Molecules (Basel, Switzerland)Japanese matcha is a type of powdered green tea, grown in a traditional way. Shading of the plants during the growth period enhances the processes of synthesis and accumulation of biologically active compounds, including theanine, …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 321×Effect of powdered green tea matcha on biofilm formation by mutans Streptococci
Mochamad Fahlevi Rizal, Noboru Kaneko, Hiroshi Ogawa — STOMATOLOGY EDU JOURNAL… safety and mild taste that can be used for mouthwash for children are required.Matcha is one of the natural beverages that is made from the leaves of Camellia sinensis and widely consumed by Japanese and Asian people.This study aimed to …
Food science / processingInflammation and immunitySkin, oral and dentalProcessing, milling and qualityThe impact of different matcha green tea powder additions on selected quality features of corn puffs
Natalia Mikołajczak, Daria Anna Sobiechowska — Polish Journal of Natural ScienceNot classified (no abstract)Processing, milling and qualityAroma, flavor and sensoryCited 2×The effect of superfine tea powder addition on the acrylamide content of innovative Xinjiang nang products (tea nang).
Huang Y, Xiao H, Zhang L, et al. — Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment… and sensory evaluation, respectively. A 180°C baking temperature, 7% matcha tea powder (MTP) content and 11 min of baking time were optimum. From the 11 kinds of tea from four categories, tea nang with 7% Biluochun tea powder …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 7×Analysis of Functional Compounds in Matcha by Quantitative Nuclear Magnetic Resonance Spectroscopy
Kengo Hori, Yuki Kurauchi, Shunsuke Kotani, et al. — Scientia PharmaceuticaMatcha is reported to have high content of some bioactive components such as catechins, theanine, and caffeine, and its consumption is increasing worldwide. Several analytical methods have been established for matcha powder and bioactive …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 2×A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics.
Ye JH, Fang QT, Zeng L, et al. — Critical reviews in food science and nutritionMatcha, a powder processed from tea leaves, has a unique green tea flavor and appealing color, in addition to many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery …
ReviewGut and microbiomeCultivation and shadingProcessing, milling and qualityCited 33×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×From Green Tea Infusion to Matcha: Roles of Natural Polymer Matrices in Processing, Bioactive Compound Release, and Digestion
Mi Hyang Jang, Jun Yeol Park, Dae Ho Kim, et al. — 한국키틴키토산학회지… of bioactive compounds. This review integrates green tea processing, brewing, matcha micronization, polymer-polyphenol interactions, and digestion from a matrix-centered perspective. Conventional green tea infusion is considered an …
ReviewGut and microbiomeProcessing, milling and qualityMetabolism and weightA review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics.
Phuah YQ, Chang SK, Ng WJ, et al. — Food research international (Ottawa, Ont.)… chemical composition, factors affecting quality and health benefits of matcha (Camellia sinensis), and the application of chemometrics and multi-omics in the science of matcha. The discussion primarily distinguishes between matcha …
ReviewAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 39×Application of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification.
Ouyang Q, Rong Y, Wu J, et al. — Food chemistryMatcha tea powder is considered as an integral part of a healthy diet due to its enormous health benefits. In the current study, visible near-infrared (Vis-NIR) and colorimetric sensor array (CSA) techniques are applied to identify the …
Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methodsCited 49×Matcha Green Tea: Chemical Composition, Phenolic Acids, Caffeine and Fatty Acid Profile.
Kika J, Jakubczyk K, Ligenza A, et al. — Foods (Basel, Switzerland)Matcha-Japanese powdered tea-is a variety of green tea (Camellia sinensis L.), one of the most popular beverages in the world. Due to the unique way it is grown, it contains high concentrations of health-promoting phytochemicals. The aim …
Chemical / analyticalL-theanine and caffeineProcessing, milling and qualityFood products and applicationsCited 29×Mutu Sensori dan Aktivitas Antioksidan Minuman Matcha Latte dengan Penambahan Kolagen Sapi
Salsabila Syifa Gusrani, Intan Harnesa Kusumaningrum, Titi Rohmayanti — Karimah Tauhid.Matcha merupakan bubuk teh hijau yang berasal dari negara Jepang, sering digunakan dalam prosesi upacara minum teh. Salah satu produk minuman yang mengandung matcha yaitu matcha latte. Matcha latte merupakan minuman matcha berbasis susu. …
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×The Content of Bioactive Compounds and Technological Properties of Matcha Green Tea and Its Application in the Design of Functional Beverages.
Najman K, Sadowska A, Wolińska M, et al. — Molecules (Basel, Switzerland)Matcha is a powdered green tea obtained from the Camellia sinensis L. plant intended for both "hot" and "cold" consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 31×New green tea cultivar 'Seimei' for Sencha, Kabuse-cha, Matcha and powdered tea.
Katsuyuki Yoshida, Atsushi Nesumi, Akifumi Ogino, et al.Agronomy / cultivationCultivation and shadingProcessing, milling and qualityCited 1×Use of «Matcha» green tea in the production of "Cinnabon" buns
О. П. Чернега, Анна Игоревна Курыжко — KSTU NewsThe article discusses the use of Matcha green tea in the production of Cinnabon buns to improve bakery products’ nutritional value and consumer properties. The study is aimed at studying the effect of Matcha green tea powder on the …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryThe science of matcha: Bioactive compounds, analytical techniques and biological properties
Hari Prasad Devkota, Bhakta Prasad Gaire, Kengo Hori, et al. — Trends in Food Science & Technology… agents in maintenance of health and the prevention and treatment of diseases. Matcha tea powder is obtained from the leaves of tea plant (Camellia sinensis (L.) Kuntze) grown under specific condition using about 90% shade. As compared to …
ReviewAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 61×No Adverse Effects of Matcha Green Tea Powder on Metabolic and Physiological Responses during Running
Mark E. T. Willems, Julianne Doherty, Sam David Blacker — Medicine & Science in Sports & ExerciseMatcha is powder made from green tea leaves that had restricted light exposure to enhance composition. Consumption of the powder in Matcha green tea drinks ensures substantially higher intake of catechins and caffeine than normally brewed …
Other / not statedMetabolism and weightCardiovascular and blood pressureAntioxidants and polyphenolsMatcha green tea beverage moderates fatigue and supports resistance training-induced adaptation.
Shigeta M, Aoi W, Morita C, et al. — Nutrition journal… foods provides nutrients that help accelerate muscle adaptation to training. Matcha green tea contains several bioactive factors such as antioxidants, amino acids, and dietary fibers; however, its effect on muscle adaptation is unclear. …
Randomized controlled trialCognition, mood and stressMetabolism and weightGut and microbiomeCited 23×The therapeutic potential of matcha tea: A critical review on human and animal studies.
Sokary S, Al-Asmakh M, Zakaria Z, et al. — Current research in food scienceMatcha is a powdered form of Japanese green tea that has been gaining global popularity recently. Matcha tea has various health benefits, including an enhancing effect on cognitive function, cardio-metabolic health, and anti-tumorogenesis. …
ReviewCognition, mood and stressMetabolism and weightCardiovascular and blood pressureCited 49×Stress-Reducing Function of Matcha Green Tea in Animal Experiments and Clinical Trials.
Unno K, Furushima D, Hamamoto S, et al. — Nutrients… amino acid in green tea, exhibits a stress-reducing effect in mice and humans. Matcha, which is essentially theanine-rich powdered green tea, is abundant in caffeine. Caffeine has a strong antagonistic effect against theanine. The …
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 84×Effect of Matcha green tea powder in shortbread biscuits on consumer acceptability and acute metabolic response
Benjapor Phongnarisorn — White Rose eTheses Online (University of Leeds, The University of Sheffield, University of York)Matcha green tea powder (MGTP) is made by finely grounding green tea leaves and is increasingly used to flavour food products. The aim of this thesis was to produce a shortbread biscuit product containing MGTP and to evaluate its consumer …
Clinical trial (non-randomized)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineMatcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality
Yun Li, Jianhui Xiao, Jin Tu, et al. — LWTMatcha (MT), the finely ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice noodles were fortified with 0, 0.5, 1.0, 1.5 and 2.0% (w/w) of MT, …
In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 66×Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha.
Cui H, Zhao Y, Li H, et al. — Foods (Basel, Switzerland)Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 6×FROM CAFFEINE TO CATECHINS: A NARRATIVE REVIEW OF THE COMPARATIVE AND SYNERGISTIC EFFECTS OF COFFEE AND MATCHA ON HUMAN HEALTH
Małgorzata Cherek, Natalia Marzec, Natalia Krupa, et al. — International Journal of Innovative Technologies in Social Science… the effects and benefits of consuming two of the most popular hot beverages: matcha tea and coffee. Both of them have been consumed for centuries and are embedded in cultural, societal, and dietary practices worldwide. They contain …
Systematic review / meta-analysisCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsHow 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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