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”
… bachelor's thesis contributes to a more comprehensive understanding of matcha tea, its importance in the food industry, describing individual quality characteristics and methods of their determination. The experimental part deals with …
Sensory / consumerProcessing, milling and qualityAuthenticity and analytical methodsCertain foods such as turmeric and green tea have been extensively studied for anticancer properties, while high polyphenol sorghum has not received the same attention. Some bioactive compounds in Sorghum bicolor with anticancer activity …
In vitro / cell studyCancerProcessing, milling and qualityCognition, mood and stressCited 21×Kualitas matcha superior sangat bergantung pada profil metabolit sekunder yang kompleks, sehingga diperlukan strategi terpadu antara genetik dan praktik agronomi. penelitian ini menggunakan metode studi literatur dan review artikel ilmiah…
ReviewMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineMatcha 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 immunityGreen 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 shadingIntroduction: Matcha, a finely powdered form of green tea, has recently gained global popularity due to its vibrant green color, distinctive taste, and versatile applications in various food products. Despite its promising nutritional …
Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressureCited 1×Matcha is a powdered green tea from the Camellia sinensis L. plant, intended for both hot and cold drinking.Selecting the right matcha is crucial to its manufacture.This study organoleptically and physicochemically evaluated three types of …
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×The universality of color categories has been demonstrated by various studies. A series of analyses of categorical clusters of color samples used in World Color Survey (WCS) have revealed several 'motifs,' or color naming systems (Lindsey …
Observational (human)Processing, milling and qualitySkin, oral and dental原料抹茶の保存条件の違いによる品質への影響を試験した。1) クロロフィル類含量では,Chla含量が最も強く温度・期間の影響を受けた。1週目より12週目までは期間が長くなる程減少し,その傾向は温度が高くなるほど著しかった。12週目以降はあまり変化が見られなかった。2) 総ビタミンC含量は,37℃保存では1週目より減少したが,8週目以降はその変化は小さかった。他の温度区では16週目以降ゆるやかに減少した。3)…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryCited 2×… hàm lượng chất hòa tan, đường khử, axit amin, hợp chất thơm, catechin tổng số, chlorophyll đều có giá trị cao hơn các công thức khác. Điểm thử nếm cảm quan sản phẩm chè Matcha của giống chè LCT1 ở công thức che với chiều cao 1,5 m so với …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryMatcha is not simply green tea in powdered 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 …
ReviewCognition, mood and stressMetabolism and weightCardiovascular and blood pressureBu calismanin amaci farkli konsantrasyonlarla yesil cay tozu (YCT) ilavesiyle uretilen dondurmalarin belirli fizikokimyasal ozelliklerini, organik asit ve mineral icerigini degerlendirmektir. YCT’nin artisi, yag, titrasyon asitligi,…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 2×… sinensis produced using shaded cultivation and consumed as whole powdered tea leaves, resulting in exposure to bioactive compounds including catechins, caffeine, L-theanine and chlorophylls. Aim: To review current evidence on the …
Randomized controlled trialCognition, mood and stressMetabolism and weightAntioxidants and polyphenols… Filling delivers distinctive umami-rich flavor of premium Japanese green tea in a versatile bakery format. Captures matcha's complex character: grassy notes balanced with subtle sweetness and unique savory undertones matcha lovers …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… hợp với bón 7-9 tấn phân gà cho năng suất đạt từ 10-11tấn/ha, với hàm lượng chlorophyll đạt trên 41mg/g; tỷ lệ chất xơ thấp khoảng 14%
Other / not statedCultivation and shadingProcessing, milling and qualityFixation is an important step in the process of tea processing. This research discussed effects of two fixation methods(Steaming and stir fixation) for selenium-enriched Matcha through sensory evaluation,chemical composition,color,aroma …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and quality… 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 active substances. The …
Agronomy / cultivationAntioxidants and polyphenolsCultivation 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 shading… sources of polyphenols into the dairy industry. Matcha, as a finely ground tea powder with a high content of catechins, chlorophyll, amino acids, and natural antioxidants, is considered a promising component for the development of …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… could help the systhesis of nitrogen compounds such as amino acids,caffeine chlorophyll and protein,but couldn′t favor accumulation of tea polyphenol and polysaccharides.The more shading time was,the more chlorophyll content would …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shading… carotenoids during matcha drying processing is critical for determining the color and aroma quality of matcha. The objective of this study is to monitor the carotenoid content during different phases of matcha drying utilizing a …
Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methodsSummer and autumn tea tastes bitter and has a weak aroma, which is restricted by technology, quality and other factors. Therefore, the utilization rate of summer and autumn tea has been relatively low, and the tea-producing areas mainly …
Food science / processingProcessing, milling and qualityAroma, flavor and sensory… a little bright green,weak and crisp taste,as well as delicate fragrance of tea. The results showed that the tea green colourity apparatus was suitable for matcha short biscuit.
Sensory / consumerFood products and applicationsProcessing, milling and qualityAroma, flavor and sensory… flavors are not added to the mask of the invention, therefore, the natural color and aroma of green tea are maintained. The mask has the functions of cleaning out free radicals and being anti-oxidation, thus effectively delaying the …
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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