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.”
78 studies match for “shade”
… due to 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 …
Animal studyAntioxidants and polyphenolsL-theanine and caffeineAuthenticity and analytical methodsConsidering the growing global demand for matcha, the Shizuoka prefectural government is promoting the export of matcha prepared from cover-cultured tea. To improve matcha production, it is important to investigate the characteristics of…
Agronomy / cultivationCultivation and shadingMarket, culture and sustainabilityMatcha tea is obtained from Camellia sinensis plants grown in the shade and is consumed as a whole powder of the leaves. Matcha is reported to have a high content of bioactive components, such as catechins and quercetin, which underlie …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityCited 7×Ảnh hưởng của nguyên liệu và chế độ xử lý nhiệt (chần, hấp, sấy) trong quy trình công nghệ sản xuất bột matcha chè xanh đã được thực hiện trong nghiên cứu này. Nguyên liệu lá chè Truồi tại xã Lộc An, huyện Phú Lộc, tỉnh Thừa Thiên Huế được…
Other / not statedAntioxidants and polyphenolsGut and microbiomeCultivation and shadingEffects of shading time on the quality of Matcha and the Matcha cake.It showed that shading could help the systhesis of nitrogen compounds such as amino acids,caffeine chlorophyll and protein,but couldn′t favor accumulation of tea …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingMatcha green 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…
ReviewAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityMatcha tea (Camellia sinensis), a traditional and historical tea, has gained worldwide popularity due to its particular fragrance and potential health benefits. Matcha tea contains various nutrients, such as catechins, caffeine,…
ReviewCancerGut and microbiomeInflammation and immunityBackground: Matcha is a powdered form of Camellia sinensis produced using shaded cultivation and consumed as whole powdered tea leaves, resulting in exposure to bioactive compounds including catechins, caffeine, L-theanine and …
Randomized controlled trialCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsMatcha green tea, a powdered whole-leaf preparation from shade-grown Camellia sinensis, exhibits a unique biochemical profile rich in catechins (particularly EGCG), L-theanine, caffeine, and chlorophyll, distinguishing it from conventional …
Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressure… form. It is the entire leaf — steamed, dried, deveined, and stone-ground from shade-grown Camellia sinensis (Theaceae) — consumed whole rather than steeped and discarded. That distinction turns out to matter more than most secondary …
ReviewCognition, mood and stressMetabolism and weightCardiovascular and blood pressure… intake. Among green teas, matcha, which is grounded Tencha tea grown under shaded conditions, gains popularity not only as an infusion but also as an additive to food products. This paper compares the antioxidant activity of matcha, …
Observational (human)Antioxidants and polyphenolsCultivation and shadingFood products and applicationsGreen 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 shadingThí nghiệm nghiên cứu sử dụng phân bón để nâng cao năng suất, chất lượng đầu vào cho sản xuất trà Matcha được thực hiện từ tháng 6 năm 2019 đến tháng 11 năm 2020 trên giống PH tuổi 7. Thí nghiệm gồm các công thức: 120kg N/ha + 40kg P2O5/ha…
Other / not statedCultivation and shadingProcessing, milling and qualityThe theoretical part of the thesis “Substances of tea” describes the history of tea, characteristics, cultivation of tea plants, leaf picking, preparation of tea, technological processing, chemical composition and the effects of tea on…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingAbstract 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 caffeine… particle size, morphology, solubility, and antioxidant properties of Matcha, shaded Yabukita, unshaded Yabukita, and Hojicha pastes were studied. MWM green tea paste retained smaller particles, better color, higher solubility, and …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 12×… from the leaves of the Camellia sinensis plant, which is growing under the shade a few weeks before harvesting the leaves. Consequently, Matcha tea is a green tea possessing distinctive proportions of bioactive chemicals. The …
ReviewAntioxidants and polyphenolsInflammation and immunitySkin, oral and dentalCited 1×The thesis is focused on the preparation of ice teas, especially on their nutritional parameters within the various procedures of their preparation. The theoretical part summarizes the cultivation of tea trees and the production of matcha…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineGut and microbiome… is a type of powdered green tea, cultivated and produced in a traditional way. Shading of the plants during the growth period enhances the processes of accumulation and synthesis of biologically active compounds, including caffeine, …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityCited 3×抹茶は中国を起源とし，日本には約800年以上前に伝わった．飲料としてだけでなく，文化としての茶道が確立するなど，日本で独自の発展を遂げた．生産方法においても改良が積み重ねられ，被覆栽培やてん茶機による製造技術が完成した．抹茶の香りの特徴は，被覆栽培によって茶葉中のアミノ酸やカロテノイド含量が高まり，これらが前駆体となって覆い香のジメチルスルフィドやヨノン系の香気成分が生成することである．抹茶は馥郁たる香味を有し，近年は食品加工用素材として需要が国内外で高まってきている．
Other / not statedL-theanine and caffeineCultivation and shadingAroma, flavor and sensoryCited 1×This bachelor thesis deals with the cultivation and basic nutritional characteristics of green and matcha teas. The theoretical part of the work is focused on the production of matcha and green teas and their nutritional and biologically…
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityEvery 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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