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 “Water”
… The tea and mate leaves were powdered (< 1 mm), and extracts prepared with water or 30% ethanol. Polyphenolic compounds were analysed using HPLC-DAD-MS, TPC was quantified as gallic acid equivalents, and TAC was determined …
Observational (human)Antioxidants and polyphenolsInflammation and immunityProcessing, milling and quality… (+ve) were fed on a basal diet with the orally given of distilled water, while the other three treated immunosuppress-groups consisted were fed on the basal diet with the orally given of aqueous extract of matcha tea at …
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenols… of their biological potential was performed. Specifically, an analysis of water, extracts, and additives for the beverage production was carried out. Microbiological and nutritional value determination was also conducted in samples …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… Samples were randomly divided into 4 groups of 10: Group I: Deionized water (DW); Group II: Sodium fluoride solution (NaF); Group III: Matcha solution; and Group IV: Green tea solution. Remineralization measurements were …
Randomized controlled trialSafety, contaminants and toxicitySkin, oral and dentalProcessing, milling and quality… the isocratic method with optimum composition of the mobile phase 90 % water: 10 % acetonitrile and confirmed repeatability of retention times and peak areas. The developed HPLC method was applied to determine the content of …
Observational (human)L-theanine and caffeineAuthenticity and analytical methodsMetabolism and weightCited 6×… containers and packaging for the year are calculated. Next, the amount of water costs for various production needs is calculated, as well as the electricity consumed by the equipment. At the next stage, staff salaries are calculated, …
Observational (human)Food products and applicationsMarket, culture and sustainabilityAntioxidants and polyphenols… in lotus, cushioned on the floor.A pot percolates between us.He pours boiling water over stone-ground matcha, whisks it a bright green sheen.It smells like lemongrass split open by Spring rain."How much to pour?," he asks."My cup holds …
Sensory / consumerProcessing, milling and qualityMarket, culture and sustainability… of baked goods such as cakes, rolls, pastries, and bread. Ingredients: Water, High Fructose Corn Syrup, Maltose Syrup, Non-Dairy Creamer, Matcha Powder, Edible Salt, Food Additives (Hydroxypropyl Distarch Phosphate, Locust Bean …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… This careful method ensures: A smoother, creamier taste Better mixability with water or milk Enhanced nutrient retention The flavor profile is naturally balanced—slightly sweet, subtly earthy, and never bitter when prepared correctly. …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… and three beverages (black tea, kombucha tea, and matcha tea) and distilled water were used. For the surface roughness test (n = 10), 160 samples were prepared and the initial surface roughness values were measured (t0) with a …
Food science / processingSkin, oral and dentalFood products and applications… used to denote the practice of drinking matcha, literally translates to “hot water for tea.” In the 12th century, Japanese monks who trained in China brought this custom of drinking powdered tea to Japan along with Buddhist teachings. …
Food science / processingMarket, culture and sustainabilityProcessing, milling and quality… Solo is a traditional food made from rice flour, coconut milk, sugar, salt, water and other ingridients. Serabi is round, flat and porous. Coconut milk was used to develop serabi's taste making it sweet and savory. However, rancidity …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×… of matcha extracts followed by colour analysis. It was found that the water extract is lighter and has a less pronounced green colour compared to the ethanol extract. When comparing water solvents with each other, the colour of …
Sensory / consumerProcessing, milling and qualityAuthenticity and analytical methods… that the content of Steaming fixation for selenium-enriched Matcha such as water extract,tea polyphenol,Se,K,Mg,P and other mineral elements were significantly higher than that of Stir fixation. While nutrient composition content of …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and quality… cell model in vitro. Matcha green tea powder was tested for comparison. Hot-water and ethanol extracts of soft rush as well as matcha showed comparable lipoxygenase inhibition, with IC50 values of 123 to 145 µg/mL. For the …
In vitro / cell studyInflammation and immunityProcessing, milling and qualityMarket, culture and sustainabilityCited 6×… ammonium bicarbonate 3g,citric acid 0. 04g,table salt 3g,matcha 1. 5%,water as required,temperature(upper/ bottom)185℃/190℃,baking time 6. 0min after mixing and roll forming,respectively. The products appeared a little bright …
Sensory / consumerFood products and applicationsProcessing, milling and qualityAroma, flavor and sensory… (PB) at high-altitude (HA) area, Taif, KSA, "VISION 2030"".Boiling water T extract (BWTE) created benefits on digestive system (DS) as arranged (black, green, red, white and Matcha T); (B, G, R, W and MT).(BT and GT) caused …
Other / not statedGut and microbiomeAntioxidants and polyphenolsCited 1×… addition to the basic color terms in Berlin and Kay (1969). They were: 'mizu (water)', 'hada (skin)', 'matcha (powdered green tea)', 'oudo (sand/mud)', 'ai (indigo)', and 'enji (reddish brown)'. The terms 'mizu', 'hada' and 'kusa …
Observational (human)Processing, milling and qualitySkin, oral and dental… biscuits (6 g per 100 g of flour) or consumed as a drink (3 g dissolved in water) with a plain biscuit, on the postprandial glucose, triglyceride and satiety responses in healthy human subjects. The pilot study revealed that among …
Clinical trial (non-randomized)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeine… Smoothie, or Iced Matcha au Lait take the greens' in new directions. Mouthwatering recipes for gratin, quiche, pastas, and desserts will enliven'
Food science / processingAroma, flavor and sensoryFood products and applicationsCited 5×… We divided Wistar rats into 6 groups and BBN was added to their drinking water in a concentration of 0.05% for 5 weeks. After that, the drinking water was replaced by ordinary tap water for the control group (group 1), sen cha for …
Animal studyAntioxidants and polyphenolsCancer… In the matcha tea ceremony, tea leaves milled into powder are dissolved in hot water before drinking. In contrast, the sencha tea ceremony uses leaf tea instead of powdered tea. The sencha tea ceremony was introduced to Japan, during …
Other / not statedMarket, culture and sustainabilityProcessing, milling and quality… micro m, and that of normal Matcha is ll.5 micro m. Fine Matcha suspended in water has a smaller sedimentation rate than normal Matcha. In addition, fine Matcha used in buckwheat noodles (soba noodles) improved the colorimetry of the …
Food science / processingProcessing, milling and qualityFood products and applicationsCited 1×… Meanwhile, ultrafine powder used in the mask has good compatibility with water-solubility and basic fat-soluble materials due to the big specific surface area, which helps the skin to absorb more active ingredients so as to be fully …
Sensory / consumerAntioxidants and polyphenolsSkin, oral and dentalProcessing, 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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