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.”
198 studies match for “green tea quality”
Abstract Matcha is a finely ground powder made from shade-grown green tea leaves. It is primarily produced in Japan. Drinking matcha tea results in higher intake of green tea bioactives than drinking other types of green tea. Studies have …
Agronomy / cultivationCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineThis paper provides a comprehensive overview of the economic system of green tea and matcha in Kyoto, Japan, namely Uji tea (Uji-cha), with a particular focus on distribution structure and quality coordination.Various statistical data and …
ReviewProcessing, milling and qualityMarket, culture and sustainabilityAroma, flavor and sensoryThe 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 sensoryThis 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×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 caffeine… index that makes it difficult to control the blood glucose. Herein, instant green tea (IGT), instant black tea (IBT) and matcha (Mat) (1, 2 and 3% w/w, rice basis) were added to lower the in vitro starch digestibility and improve the …
In vitro / cell studyGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryCited 30×The purpose of the study is to enrich wheat bread with matcha green tea. Objectives: analysis of the nutritional value and chemical composition of matcha, drawing up a recipe with the added additive, identifying changes in the organoleptic …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsMatcha, or powdered green tea (Camellia sinensis) of the Tencha type, is popular all around the world, and its consumption continues to rise. Because of its unique cultivation method, it is rich in phytochemicals and has many …
Agronomy / cultivationSafety, contaminants and toxicityCultivation and shadingProcessing, milling and qualityCited 7×Green tea is commercially available in three forms: loose leaf, bagged and powdered. The objective of this study was to compare the radical scavenging capacity of different forms of green tea like loose leaf (3), bagged (2) and powdered …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityCited 51×… of 3% and 5% to food products could increase the nutritional value and sensory quality of product. These results are satisfactory for a natural product such as matcha. Therefore, the study recommended adding matcha to food products, …
Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and qualityMatcha, a powdered green tea produced by grinding with a stone mill, has been popularly used in the traditional tea ceremony and foods in Japan. Matcha is well known to be richer in some nutritional elements and epigallocatechin …
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 38×… to search for new therapeutic methods to reduce body weight and body fat. Green tea has been a focus of research on its effects on weight reduction for many years. This article will analyse the available studies on the effectiveness …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenols… the potential for clinically significant interactions. Matcha, a shade-grown green tea consumed as an ultra-fine powder, is rich in catechins that may inhibit the transport of P-glycoprotein (P-gp) substrates such as nadolol. This study …
Animal studyAntioxidants and polyphenolsL-theanine and caffeineAuthenticity and analytical methodsCompared with green tea powder, whether enzyme-deactivated by steam or pan-fire, matcha is rich in nutrients, but is more expensive. Using steamed green tea powder to adulterate matcha often occurs and this study provided an effective …
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsCited 18×Với mục đích đánh giá ảnh hưởng của các dạng chè xanh và phương pháp bổ sung chè xanh vào khẩu phần ăn cho gà thịt đến khả năng sản xuất, chúng tôi đã triển khai thí nghiệm trên 420 gà thịt King 303 từ 1- 13 tuần tuổi. Số gà thí nghiệm…
Animal studyProcessing, milling and quality… drinks based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered. Currently, the transition towards the consumption of healthy and sustainable food and beverages …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… throughout lifetime. Matcha is often acknowledged as the most aromatic type of tea and is considered to have the highest level of quality. It contains a significant amount of minerals, including fluoride. The aim of this study was to …
Randomized controlled trialSafety, contaminants and toxicitySkin, oral and dentalProcessing, milling and qualityMatcha, 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×… reported the group of aroma constituents that characterize the odor of sencha (green tea made from leaves) which is similar to but distinct from the odor of commercially available matcha (Japanese green tea made from powder).This study, …
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAroma, flavor and sensoryCited 3×There are many varieties of tea (Camellia sinensis) obtained by different processing methods. In Japan, sencha tea has been used to brew beverages f6r centuries, and tencha leaves are used to make powdered green tea, matcha, which is used …
Chemical / analyticalCultivation and shadingAroma, flavor and sensoryAuthenticity and analytical methodsCited 9×… functioning. Thus, in this review, we discuss and study L-carnitine and matcha green tea as supplements without any side effects on our body.
ReviewMetabolism and weightProcessing, milling and qualityFood products and applicationsРОЗРОБКА ТЕХНОЛОГІЇ СИРНИКІВ НА ОСНОВІ СИРКОВИХ ПАСТ З ДОДАВАННЯМ ПОРОШКУ ЗЕЛЕНОГО ЧАЯ
Other / not statedProcessing, milling and qualityFood products and applications… alternative to dairy products. This study examined the effect of Japanese tea addition (matcha, green tea, and hojicha at 0.3 % w·v -1 ) on the physical, chemical, and sensory properties of fermented almond and oat drinks. Almond …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… (AA) and total phenolic content (TPC) variations of different kinds of teas depending on the infusion temperature and time by using synchronous fluorescence spectroscopy (SFS) combined chemometrics as a rapid method. In this …
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and qualityCited 10×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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