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.”
99 studies match for “tea color”
Matcha green tea is a finely ground powder made from specially cultivated and processed leaves of Camellia sinensis. Key components of matcha include catechins, caffeine, theanine, fat-soluble vitamins, insoluble dietary fibers, …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 2×Milk 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 methods… The discussion primarily distinguishes between matcha and regular green tea with processing and compositional factors, and demonstrates beneficial health effects of consuming matcha. Preferred Reporting Items for Systematic Reviews …
ReviewAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 39×Camellia sinensis belongs to family- 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 …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicity… were investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×… This study aims to investigate the effect of instant coffee and matcha tea on the characteristics of white compound chocolate, particularly on phenolic and antioxidant activity, in addition to colour, texture, and water content. …
Food science / processingAntioxidants and polyphenolsFood products and applicationsProcessing, milling and qualityAmaç: Bu çalışmanın amacı, yaprak formu ve işlenme yöntemi bakımından farklılık gösteren iki çay türünün, iki ayrı tek renkli rezin kompozitin yüzey pürüzlülüğü ve renk stabilitesi üzerine etkisini değerlendirmektir.Gereç ve Yöntemler: 60…
Other / not statedSkin, oral and dentalProcessing, milling and quality… и хлорофилла. The article is devoted to the issue of researching matcha green tea. The goal of the work was to study tea samples to find identification indicators, which was solved using generally accepted methods of analysis. The …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 1×… which enhances alertness and cognitive function. Matcha, a finely ground green tea powder, contains higher concentrations of catechins, theanine, and caffeine, offering unique health benefits such as improved brain function, antioxidant …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 1×… treatment in the cryo-grinding system to produce matcha products with the best color, water content, and water activity. In this study, the variations of conveyor speed on the cryo-grinding system used were 20 rpm, 30 rpm, 40 rpm, and 50 …
Food science / processingProcessing, milling and qualityThe term matcha means that tea leaves cultivated under shade are prepared by pulverizing the leaves with a grinding machine (such as a stone mill or a ball mill), turning the tea leaves into a fine powder. There is a great difference in …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineCultivation and shading… declined to 0.79 ppm after 60 hours of irradiation. Qualitatively, a visible colour transition of the matcha powder from vibrant green to a brownish-yellow hue was observed, indicative of concurrent chlorophyll photodegradation. The …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and quality… set) for appearance, 8 spectral variables and 0.7172 of Rₚ² for infusion color, 21 spectral variables and 0.6747 of Rₚ² for aroma, 6 spectral variables and 0.7788 of Rₚ² for taste, 7 spectral variables and 0.7774 of Rₚ² for overall …
Sensory / consumerMetabolism and weightProcessing, milling and qualityAroma, flavor and sensoryCited 40×… mechanized management. However, how shade nets with different materials and colors differentially affect the canopy microenvironment and flavonoid biosynthesis in tea plants remains unclear. In the present study, eight shade nets …
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and quality… many options available today, Ozoku Matcha stands out as a premium-grade green tea powder crafted for those who demand purity, potency, and performance. If you’re looking to elevate your daily routine with a powerful yet smooth energy …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… khảo sát các chỉ tiêu chất lượng bao gồm: độ ẩm, tanin, polyphenol, chất tan, chlorophyll, độ Hue và cảm quan cũng như sự thay đổi các chỉ tiêu chất lượng này với các chế độ xử lý nhiệt khác nhau. Kết quả cho thấy rằng, nguyên liệu ở …
Other / not statedAntioxidants and polyphenolsGut and microbiomeCultivation and shading… (P < 0.05). The edible coating process had no negative effects (P > 0.05) on color, texture, physicochemical composition, and consumer preferences. This result showed that the use of AE and ME in WPC formulation inhibited lipid …
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 33×Matcha, a finely milled powdered green tea originating from Japan, is characterized by a unique cultivation method in which tea plants are shaded prior to harvest. This practice enhances the accumulation of chlorophyll, caffeine, …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 2×… In the article, the authors consider the possibility of using matcha green tea in the technology of flour confectionery products on the example of cupcakes. Matcha green tea contains a large amount of tannins, caffeine, amino acids …
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensory… Matcha has many problems for use in processed food, such as bad suspension, color deterioration, and high costs. We developed fine Matcha to overcome these problems, and investigated its properties. Fine Matcha was produced by two …
Food science / processingProcessing, milling and qualityFood products and applicationsCited 1×Color is a key indicator for evaluating the quality of tea during processing; various processing procedures can significantly affect the content of fat-soluble pigments of tea, which in turn affects the color and quality of finished tea. …
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 4×… Sugar (fructose, glucose, sucrose, maltose, lactose) contents and surface color, such as the G- and chroma-value were the highest in the screen-shaded matcha with the highest chlorophyll contents. All shaded types and Japanese …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 2×… to reduce the co-extraction of polar matrix components. Pigment attributed to chlorophyll was removed with in-cell clean-up utilizing Anasorb 747, Florisil®, and C18. Visible inspection of the extracts showed that pigment was removed …
Chemical / analyticalSafety, contaminants and toxicityProcessing, milling and qualityAuthenticity and analytical methodsCited 18×… These four articles are, first "Evaluation of Galanin Expression in Colorectal Cancer (CRC): An Immunohistochemical (IHC) and Transcriptomic Study", second "Swimming Impedes Intestinal Microbiota and Lipid Metabolites of …
Systematic review / meta-analysisMetabolism and weightCancerGut and microbiome… period) on quality of Matcha have been studied by measuring the contents of chlorophyll and its derivatives, total vitamin C, the surface color value and the amount of oxygen in tea bag. Sensory test was used at the same time. As a …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryEvery 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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