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.”
5 studies match for “color retention”
… 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 selenium-enriched Matcha such as water extract,tea …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and quality… during processing, including catechin degradation and epimerization, caffeine retention, L-theanine stability, and chlorophyll loss. The implications of these alterations for sensory quality, safety, and gastrointestinal release are …
ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×… and synthesis of biologically active compounds, including caffeine, theanine, chlorophyll and various types of catechins. Retention of chlorophyll results in soothing green colour of tea and theanine for it non bitter taste. Green tea …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityCited 3×… and synthesis of biologically active compounds, including caffeine, theanine, chlorophyll and various types of catechins. Retention of chlorophyll results in soothing green colour of tea and theanine for it non bitter taste. Green tea …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicity… exposure during the final weeks of growth, the plants produce higher levels of chlorophyll and amino acids, particularly L-Theanine. This process results in a richer green color, smoother flavor, and a more concentrated source of …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineEvery 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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