Research
The Global Matcha Research Library
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.”
334 studies match for “matcha quality”
Changes on Physicochemical and Matcha Quality of Tea Leaves (Camellia sinensis) under Shading Cultivation
Jung Gyu Hwang, Doobo Shim, Hyeon Jeong Im, et al. — 한국차학회지… that lightness (L*) of non-shaded was higher than that of shading cultivated matcha. However, the greenness (a*) and yellowness (b*) of shading cultivated matcha were higher than those of non-shading cultivation. The surface color of …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 4×Changes on Matcha Quality According to Different Shading Types
Doobo Shim, Jung Gyu Hwang, Eun-Ju Kang, et al. — 한국차학회지… 관련 연구를 추후 진행하고자 한다.The effects of difference in the shading types on the quality of matcha are as follows. The three types used in this study were direct-shading, FRP pole-shading, and screen-shading. The contents of total phenolic …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 2×Oral whole-leaf matcha partially attenuates UV-induced dermoepidermal disruption and collagen phenotype alterations in a rat model of repeated photoaging.
Zorlu Ö, Karabağ S, Özkan M, et al. — Frontiers in medicine… been investigated for photoprotective effects, the impact of oral whole-leaf matcha powder on cumulative UV-induced skin changes remains insufficiently characterized. The aim of this study was to investigate whether oral whole-leaf …
Animal studyCognition, mood and stressAntioxidants and polyphenolsSkin, oral and dentalPhytochemical Analysis on Matcha Product Content in Gorontalo City
Fitra Nur Aini Idrus, Sunarto Kadir, Moh. Rivai Nakoe — International Journal of Health Economics and Social Sciences (IJHESS)Matcha is known to have a high content of bioactive compounds compared to regular green tea. This is because matcha is consumed in the form of a whole powder, so that all the compounds in tea leaves are also consumed. In Gorontalo City, …
Food science / processingAntioxidants and polyphenolsCognition, mood and stressProcessing, milling and qualitySensory and nutritional properties of matcha infusions enriched with Qassim blackberries: effects of thermal processing on phenolic profile, color, and antioxidant activity
Nourh A. M. Aleid, Rehab F. M. Ali, Raghad M. Alhomaid, et al. — International Journal of Food Science & TechnologyAbstract Matcha is recognised for its rich phytochemical composition, while blackberries are abundant in anthocyanins and phenolic compounds. This study evaluated the sensory properties, phenolic profile, colour dynamics, and antioxidant …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryAnxiolytic activities of Matcha tea powder, extracts, and fractions in mice: Contribution of dopamine D1 receptor- and serotonin 5-HT1A receptor-mediated mechanisms
Yuki Kurauchi, Hari Prasad Devkota, Kengo Hori, et al. — Journal of Functional FoodsAnimal studyAntioxidants and polyphenolsProcessing, milling and qualityCited 27×Feasibility and Efficacy of a Novel Mindfulness App Used With Matcha Green Tea in Generally Healthy Adults: Randomized Controlled Trial.
Tanaka-Kanegae R, Yamada K, Cook CM, et al. — JMIR mHealth and uHealth… incorporating principles of mindful eating. These prototypes include matcha green tea and a mobile app that provides audio guidance for meditation during the preparation and consumption of the beverage (hereafter referred to as …
Randomized controlled trialCognition, mood and stressProcessing, milling and qualityFood products and applicationsCited 1×Evaluation of the antiglycative and antioxidant activities of matcha tea.
Pannucci E, Della Posta S, Sbrocca I, et al. — Natural product researchMatcha 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×Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (Camellia sinensis).
Kim JM, Kang JY, Park SK, et al. — Food science and biotechnologyThis study was conducted to evaluate the storage conditions of matcha (Camellia sinensis) according to temperature during 2 months. The moisture content of matcha tend to decrease with increasing temperature. To evaluate the brightness and …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 39×Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography-Olfactometry Techniques.
Baba R, Amano Y, Wada Y, et al. — Journal of agricultural and food chemistryThe odorants contributing to the characteristic aroma of matcha were investigated by analysis of the headspace samples and the volatile fractions prepared by a combination of solvent extraction and the SAFE techniques using three matcha …
Chemical / analyticalAroma, flavor and sensoryAuthenticity and analytical methodsSkin, oral and dentalCited 63×Effects of different categories of tea powders incorporated into fresh noodles on quality, non-volatile metabolites, and aroma characteristics.
Li H, Chen X, Wang S, et al. — Food chemistry: X… functional fresh noodles, but the effects of different tea powders on noodle quality and metabolic characteristics remain unclear. In this study, 20% of wheat flour was replaced with four tea powders, namely matcha, chenpi-polygonatum …
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityChanges and dynamics of the main quality components in tea leaves of 4 tea cultivars during the shading process
Zhi Hu, Xinzhuan Yao, Hufang Chen, et al. — Scientia HorticulturaeAgronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 17×Novel matcha green tea extract for green sol-gel synthesis of TiO 2 : enhancement of surface morphology to improve photocatalytic performance
Riyadh N. Abdullah, Güler Bengüsu Tezel, Mukheled A. Al-Sameraiy — International Journal of Environmental & Analytical Chemistry… to address this limitation and therefore it investigated, for the first time, matcha green tea (MGT) as novel extracted material to synthesise green TiO2 photocatalyst from three weighted powders of first harvest (GF1, GF2, GF3) and …
Food science / processingMetabolism and weightCultivation and shadingProcessing, milling and qualityThe Effect of Borage Seed Oil (Borago officinalis L.) and Matcha Tea Powder (Camellia sinensis L.) on the Physicochemical Properties, Oxidative Stability, Color, and Tenderness of Vacuum-Packed Lamb Meatloaf During Storage.
Latoch A, Libera J, Öncül N, et al. — Foods (Basel, Switzerland)In this study, the effects of borage seed oil (BO) and matcha tea (MT) on the physicochemical properties, oxidative stability, color, and tenderness of vacuum-packed lamb meatloaf during 14 days of refrigerated storage were evaluated. No …
Food science / processingMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityMatcha: Quality and Health Benefits
Hideki Horie — Chagyo Kenkyu Hokoku (Tea Research Journal)The demand for matcha is growing.This review includes the relationship between quality and components of matcha, researches on foaming and particle sizes, and current state of studies on the health benefits of matcha.
ReviewProcessing, milling and qualityCited 1×The Effect of Matcha Ingestion on Medicine Students in Al-Madina Al-Munawara
Faris Merghani A Elmahdi, Esraa T Niazy, Fawzyah M Taher, et al. — International Journal of Science and Research (IJSR)Background: Matcha, a powdered form of green tea, is acclaimed for its high antioxidant content and numerous potential health benefits. This study aims to investigate the effects of regular Matcha consumption on mood, stress levels, and …
Observational (human)Cognition, mood and stressAntioxidants and polyphenolsFood products and applicationsEffect of different fixing methods on the quality of selenium-enriched matcha
Cai Jian-xion — Science and Technology of Food Industry… of two fixation methods(Steaming and stir fixation) for selenium-enriched Matcha through sensory evaluation,chemical composition,color,aroma and taste of the fingerprint. The results showed that the content of Steaming fixation for …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityThe Impact of Coffee, Matcha, Protein Drinks, and Water Storage on the Microhardness and Color Stability of a Nano-Ceramic Hybrid Composite CAD/CAM Blank.
Yeslam HE, Alkhaldi A, Alshehri G, et al. — Journal of functional biomaterialsThis study aimed to evaluate the effect of popular beverages, coffee, matcha, and protein isolate, on the microhardness and color stability of feldspar glass ceramic (VB) and nano-ceramic hybrid composite (GD) CAD/CAM materials. Three …
Food science / processingSkin, oral and dentalProcessing, milling and qualityFood products and applicationsCited 1×Quality analysis and antioxidant activity of different types of tea powder
Yutong Ye, Zeyi Ai, Ronglin Li, et al. — Food Production Processing and Nutrition… widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, Huangjinya green TP, oolong TP, black TP and Pu-erh TP were used as the …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 10×Matcha Green Tea Powder does not Prevent Diet-Induced Arteriosclerosis in New Zealand White Rabbits Due to Impaired Reverse Cholesterol Transport.
Hunjadi M, Sieder C, Beierfuß A, et al. — Molecular nutrition & food research… tea is associated with decreased risk for cardiovascular disease and stroke. Matcha is a special kind of powdered green tea known for its use in the Japanese tea ceremony. Due to its influence on lipoprotein parameters, it has been …
Animal studyMetabolism and weightCardiovascular and blood pressureProcessing, milling and qualityCited 10×Quality, health efficacy and application researches on Matcha
Fanglan Li, Jiangxiong Zhu, WEI Xinlin, et al. — DOAJ (DOAJ: Directory of Open Access Journals)In recent years, Matcha has attracted more attention from many consumers worldwidely due to its unique flavor. Drinking or eating Matcha has multiple health efficacies. Herein, this paper reviewed the potential effects of Matcha processing …
Observational (human)Processing, milling and qualityCognition, mood and stressAroma, flavor and sensoryRetrospecting the Antioxidant Activity of Japanese Matcha Green Tea–Lack of Enthusiasm?
Iyyakkannu Sivanesan, Judy Gopal, Manikandan Muthu, et al. — Applied SciencesMatcha tea is a traditional Japanese tea that is said to possess ten times higher bioactive components and polyphenols than that of conventional green teas. Matcha is remotely popular among the global community and meagerly researched and …
ReviewAntioxidants and polyphenolsCognition, mood and stressProcessing, milling and qualityCited 28×The effects of the aqueous extract and residue of Matcha on the antioxidant status and lipid and glucose levels in mice fed a high-fat diet.
Xu P, Ying L, Hong G, et al. — Food & functionMatcha is a kind of powdered green tea produced by grinding with a stone mill. In the present study, the preventive effects of the aqueous extract (water-soluble) and residue (water-insoluble) of Matcha on the antioxidant status and lipid …
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 37×Influence of continued ingestion of matcha on emotional behaviors after social stress in mice.
Monobe M, Nomura S, Ema K, et al. — Bioscience, biotechnology, and biochemistryMatcha has high contents of theanine, caffeine, and epigallocatechin gallate (EGCG). Among these, theanine reduces psychological and physiological stress responses, although this effect is disturbed by caffeine and EGCG. It was reported …
Animal studyCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 22×How this library is built
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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