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.”
93 studies match for “beverages”
… metastasis by means of a proportional hazards model, drinking of alcoholic beverages was significantly associated with the prognosis of bladder cancer in males. Its adjusted hazard ratio was 0.46 (95% confidence interval: 0.26-0.79), …
Observational (human)CancerMarket, culture and sustainabilitySkin, oral and dentalCited 31×… 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 as an important food additive to impart the odor of green …
Chemical / analyticalCultivation and shadingAroma, flavor and sensoryAuthenticity and analytical methodsCited 9×… or activity alertness. The research subjects consumed sugar-free caffeinated beverages, including coffee, tea, and matcha, with a consumption time limit until 3:00 PM for 15 days. The results showed that coffee consumption tends to …
Observational (human)Cognition, mood and stressL-theanine and caffeineProcessing, milling and quality… analyze how Japanese culture shapes Indonesian consumers’ interest in Japanese beverages. The growing popularity of beverages such as matcha, hojicha, genmaicha, ramune, and Japanese milk tea in Indonesia indicates that these beverages …
ReviewMarket, culture and sustainabilityFood products and applicationsGreen tea has traditionally been evaluated based on low-molecular-weight constituents such as catechins, caffeine, and theanine. However, tea leaves are structurally organized matrices comprising cellulose, hemicellulose, pectin,…
ReviewGut and microbiomeProcessing, milling and qualityMetabolism and weight… was the impact of brewing and drying techniques on the quality of cascara beverages and linden syrup's chemical and physical properties. By integrating processing techniques with analytical approaches, this research contributes to a …
Observational (human)Processing, milling and qualityFood products and applicationsCognition, mood and stressThis study analyzes the framing of matcha as a functional plant in Indonesian online media, with a special focus on how agronomic quality attributes become the foundation that translates matcha as a functional plant. Matcha (Camellia…
Food science / processingAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityMatcha tea is a fine-powdered green tea with a unique "Umami” taste. It is a popular beverage prepared from the leaves of the Camellia sinensis plant, which is growing under the shade a few weeks before harvesting the leaves. Consequently,…
ReviewAntioxidants and polyphenolsInflammation and immunitySkin, oral and dentalCited 1×… chemical composition and texture, which also sets it apart from other tea beverages. Its high content of antioxidant and anti-inflammatory substances attributes the various health-promoting properties. Due to its potential for …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicity… products was forecasted,and the importance of developing pure matcha beverages put forward.
Food science / processingProcessing, milling and qualityFood products and applicationsAn extended evidence-base has evaluated the role of nutrition in sports and fitness. The roles of hydration are also well covered but within this the specific roles of tea are not yet discussed widely. Subsequently, the present scoping…
Randomized controlled trialCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsAbstract In the 21st century, the archaic form of powdered green tea, matcha, has become a global superfood fad, bringing the traditional practices that maintained matcha production for centuries into greater visibility as well. This…
Observational (human)Market, culture and sustainabilityProcessing, milling and qualityFood products and applicationsIn a world where people are constantly searching for clean energy, better focus, and natural wellness solutions, matcha has emerged as a powerful superfood. Among the many options available today, Ozoku Matcha stands out as a premium-grade…
Food science / processingCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… 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 qualityMatcha 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 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 shadingUnfermented types of true tea (Camellia Sinensis) present a very popular beverage with potential health benefits. In this study, three types of unfermented tea were investigated – Pai mu tan superior (white tea) ; Jin zhen (yellow tea) and…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineAuthenticity and analytical methodsEvery 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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