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.”
60 studies match for “beverage quality”
… high culture and persists as a living practice centered on a consumable beverage but also encompassing arts, philosophies, and political histories.
Observational (human)Market, culture and sustainabilityProcessing, milling and qualityFood products and applications… was to investigate, develop, and optimize innovative techniques to enhance the quality, stability, and bioactivity of food and beverage products. The study covers several key areas that can be divided into three chapters. The first step …
Observational (human)Processing, milling and qualityFood products and applicationsCognition, mood and stress… products and the advances in research on its use in cereal and oil products,beverage products, meat products and other ones. The development tendency of matcha-related products was forecasted,and the importance of developing pure …
Food science / processingProcessing, milling and qualityFood products and applications… 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 beverage’s …
ReviewAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityGreen tea, the most widely consumed beverage in Japan, plays an important role in Japanese food culture. In this chapter, the authors first introduce the unique processes that produce health-promoting and high-quality Japanese green tea, …
Food science / processingAroma, flavor and sensoryMarket, culture and sustainabilityCultivation and shading… 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 evaluate the effectiveness of …
Food science / processingInflammation and immunitySkin, oral and dentalProcessing, milling and quality… to family Theaceae, commonly called as tea is the most widely used refreshing beverage accepted globally. It has two variety such as Green tea and black depending upon its method of cultivation. Green teas are non-fermented minimally …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityCited 3×… being associated with improved body composition, antioxidant profile, sleep quality (low caffeine green tea), salivary defence mechanisms against microbial pathogens and reduced adiposity. From a general stance tea drinking could be an …
Randomized controlled trialCognition, mood and stressMetabolism and weightAntioxidants and polyphenols… Ozoku Matcha is its exceptional antioxidant content. Studies suggest that high-quality matcha can contain up to 137 times more antioxidants than standard green tea. These antioxidants, especially catechins like EGCG, play a crucial role …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… Theaceae. It is commonly called as tea is the most widely used refreshing beverage accepted globally. It has two variety such as green tea and black depending upon its method of cultivation. Green teas are non-fermented minimally …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityEvery 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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