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.”
15 studies match for “"free amino acids"”
Rapid determination of free amino acids and caffeine in matcha using near-infrared spectroscopy: A comparison of portable and benchtop systems
Ouyang Q, Liu L, Wang L, et al. — Journal of food composition and analysis : an official publication of the United Nations University, International Network of Food Data Systems… of its worthy compositions and health benefits. This work proposed to predict free amino acids (FAA) and caffeine contents in matcha using a portable near-infrared (NIR) spectroscopy system combined with two different acquisition …
Chemical / analyticalL-theanine and caffeineAuthenticity and analytical methodsMetabolism and weightComprehensive assessment of matcha qualities and visualization of constituents using hyperspectral imaging technology.
Hu Y, Yu H, Song X, et al. — Food research international (Ottawa, Ont.)… uses HSI to visually visualize spatial variations in constitutions (catechins, free amino acids, caffeine, soluble proteins, and soluble sugars) to show compositional differences between different types of matcha, providing a rapid …
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 17×Application of visible-near infrared spectroscopy in tandem with multivariate analysis for the rapid evaluation of matcha physicochemical indicators.
Wu J, Zareef M, Chen Q, et al. — Food chemistry… non-invasive evaluation of particle size and the ratio of tea polyphenols to free amino acids (P/F ratio) of matcha. The multivariate selection algorithms such as synergy interval (Si), variable combination population analysis (VCPA), …
Observational (human)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 56×Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy.
Guo Z, Barimah AO, Yin L, et al. — Food chemistry… method for the quality evaluation of matcha tea. Total polyphenols (TP), free amino acids (FAA), and polyphenols-to-amino acids ratio (TP/FAA) were assessed as the taste quality indicators. Successive projections algorithm (SPA), …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×Simultaneous quantification of chemical constituents in matcha with visible-near infrared hyperspectral imaging technology.
Ouyang Q, Wang L, Park B, et al. — Food chemistry… to be 0.8077 for caffeine, 0.7098 for tea polyphenols (TPs), 0.7942 for free amino acids (FAAs), 0.8314 for the ratio of TPs to FAAs, and 0.8473 for chlorophyll. These findings highlight the potential of VNIR-HSI technology as a …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 77×Mechanized whisking reconstructs matcha foam structure and sensory quality toward hand-whisking
Jiaxin Wu, Zhirui Ye, Jiayi Xu, et al. — LWT… factors up to 2.21), in the foam phase under high-foaming conditions, whereas free amino acids showed opposite trends under two foaming conditions. Multiscale characterization further showed that enhanced foam performance was associated …
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineSkin, oral and dentalChanges 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×Free and bound amino acids, minerals and trace elements in matcha (Camellia sinensis L.): A nutritional evaluation
Tereza Koláčková, Daniela Sumczynski, Ludmila Zálešáková, et al. — Journal of Food Composition and Analysis… methods. Theanine followed by Glu, GABA, Thr and Me were the most abundant free amino acids. Considering bound amino acids, Glu, Asp, Leu, Lys, Arg and Val were the most frequent. The amino acid score (AAS) for matcha (40.2 %) is …
ReviewL-theanine and caffeineSafety, contaminants and toxicityCited 22×Changes in Matcha Quality and Growth Characteristics from Cultivation under Different Shading
The Korean Tea Society, Changhyun Sung, Jung Gyu Hwang, et al. — 한국차학회지The 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 shadingComparison of the Chemical Components of Powdered Green Tea Sold in the US
Hideki Horie, Kaori Ema, Hiroshi NISHIKAWA, et al. — Japan Agricultural Research Quarterly JARQ… Japanese tea ceremony. They showed a higher content of chlorophyll and of free amino acids (theanine and arginine) than the less expensive teas. They also showed a lower content of epigallocatechin as well as a lower conversion …
Other / not statedAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 14×Bebida vegetal de soja com adição de matcha
M Silva — Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)Atualmente, é crescente a preocupação dos consumidores com a saúde e a procura por alimentos que não apenas nutram, mas também promovam o bem-estar. Neste contexto, aumenta a procura por alternativas vegetais ao leite de origem animal,…
Animal studyAntioxidants and polyphenolsL-theanine and caffeineFood products and applicationsChanges on Physicochemical and Matcha Quality of Tea Leaves (Camellia sinensis) under Shading Cultivation
Jung Gyu Hwang, Doobo Shim, Hyeon Jeong Im, et al. — 한국차학회지Morphologic and physicochemical changes of shading cultivated tea (Camellia sinensis) tree leaves were investigated during 26 days with 95% shading treatment. Shading cultivation showed higher leaf area (10%) and moisture content (12%)…
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 4×Physiological Activity and Component Changes with Magnesium Treatment before Tea Shade Cultivation
The Korean Tea Society, Changhyun Sung, Jung Gyu Hwang, et al.… them, phenolic compounds, antioxidant activity, catechin, caffeine, and free amino acids were analyzed. When grown under shade, the photosynthetic ability improved. Magnesium treatment further improved photosynthetic ability, which …
Agronomy / cultivationMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineGene expression regulation of the effect of shading on chlorophyll content in Fuding white tea (Camellia sinensis L.).
Li G, Chen X, Zhao Y, et al. — Tree physiologyShading is an important practical method to improve the quality of green tea. Previous research of our group found that because the biosynthesis and distribution of theanine in tea plants were affected by down regulation of gene encoding…
Agronomy / cultivationMetabolism and weightL-theanine and caffeineCultivation and shadingCited 7×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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