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.”
20 studies match for “leaf color”
Gene 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 physiology… under natural light. In this study, our group analyzed the changes of tea leaf area, free amino acid content and photosynthetic parameters under natural light and shading conditions, to ensure that moderate shading did not reduce but …
Agronomy / cultivationMetabolism and weightL-theanine and caffeineCultivation and shadingCited 7×Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions.
Jakubczyk K, Ligenza A, Gutowska I, et al. — Nutrients… properties; it contains high concentrations of polyphenols, theanine and chlorophyll. Tea, and by extension matcha, contains numerous minerals, one of which is fluorine. Under physiological conditions, this mineral plays a …
Agronomy / cultivationSafety, contaminants and toxicityCultivation and shadingProcessing, milling and qualityCited 7×Pengaruh Tingkat Ketuaan Daun Terhadap Karakteristik Teh Herbal Matcha Tenggulun (Protium javanicum Burm.F.)
Hasbi Rohiqi, Ni Luh Ari Yusasrini, Gak Diah Puspawati — Jurnal Ilmu dan Teknologi Pangan (ITEPA)The purpose of this study were to determine the effect of leaf maturity on the characteristics of matcha herbal tea tenggulun leaf and to determine the right level of leaf maturity which can produce matcha herbal tea tenggulun leaf with …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 6×Matcha ve Siyah Çayın İki Farklı Tek Renk Rezin Kompozitin Yüzey Özellikleri Üzerine Etkisi
Nese Ezgi Karaoglan, Asiye Pınar KARAKAŞ, Gülsüm GÜNANA, et al. — Aydın DentalAmaç: Bu çalışmanın amacı, yaprak formu ve işlenme yöntemi bakımından farklılık gösteren iki çay türünün, iki ayrı tek renkli rezin kompozitin yüzey pürüzlülüğü ve renk stabilitesi üzerine etkisini değerlendirmektir.Gereç ve Yöntemler: 60…
Other / not statedSkin, oral and dentalProcessing, milling and qualityChanges in Matcha Quality and Growth Characteristics from Cultivation under Different Shading
The Korean Tea Society, Changhyun Sung, Jung Gyu Hwang, et al. — 한국차학회지… use of sequential double shading (SD-SD) and sequential single shading (S-SD). Leaf area, moisture content, photosynthetic capacity, and G-value increase based on the amount of shade in the following order: SD-SD > S-SD > no shade. Total …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingA Comparative Multianalytical Approach to the Characterization of Different Grades of Matcha Tea (Camellia sinensis (L.) Kuntze).
Toniolo C, Patriarca A, De Vita D, et al. — Plants (Basel, Switzerland)… its health-promoting properties. Cultivated under shaded conditions to enhance chlorophyll production, which gives the typical vibrant green color, matcha is rich in important bioactive compounds, including caffeine, catechins, and …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 7×HPLC-MS2 Analysis of Chlorophylls in Green Teas Establishes Differences among Varieties.
Herrera M, Viera I, Roca M — Molecules (Basel, Switzerland)Green teas are nonfermented teas, the quality of which is measured by the green color. However, this category encompasses a high number of tea varieties that differ in cultivation and processing. For example, leaf or stem/bubble tea, …
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 11×Production and characterization of fine matcha [powdered tea leaf] for processed food
Yasuhiro Haraguchi, Yukio Imada, Shin‐ichi Sawamura… Matcha has many problems for use in processed food, such as bad suspension, color deterioration, and high costs. We developed fine Matcha to overcome these problems, and investigated its properties. Fine Matcha was produced by two …
Food science / processingProcessing, milling and qualityFood products and applicationsCited 1×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… during 26 days with 95% shading treatment. Shading cultivation showed higher leaf area (10%) and moisture content (12%) than non-shading cultivation. The shading cultivation increased the total free amino acid (3.4-fold), theanine …
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.… day of shading, the photosynthetic capacity was investigated using a portable chlorophyll fluorometer, and leaf chromaticity was analyzed using a colorimeter. After collecting the samples and freeze-drying them, phenolic compounds, …
Agronomy / cultivationMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeinePengembangan Energi Bar Fungsional sebagai Camilan Praktis: Studi Produk K-BARZ: Development of Functional Energy Bar as a Practical Snack: K-BARZ Product Study
Yerri garindra Wardana, Intan Sofiana, Trisma Septiana, et al. — NaCIA (National Conference on Innovative Agriculture)Kebutuhan masyarakat modern terhadap pangan praktis dan bergizi mendorong inovasi produk fungsional seperti snack bar. Penelitian ini bertujuan mengembangkan energy bar berbasis tepung daun kelor (Moringa oleifera) bernama K-BARZ, yang…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsPengaruh Suhu dan Lama Pengeringan Terhadap Karakteristik Teh Herbal Matcha Daun Tenggulun (Protium javanicum Burm.F.)
Yohanna Mei Sarah Purba, Ni Luh Ari Yusasrini, Komang Ayu Nocianitri — Jurnal Ilmu dan Teknologi Pangan (ITEPA)… result of this research showed that temperature and drying time of tenggulun leaf matcha herbal tea had a significant effect on water content, the total amount of flavonoid, fenol, tannin, and antioxidants activity based on IC50 and …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×A review on matcha: Chemical composition, health benefits, with insights on its quality control by applying chemometrics and multi-omics.
Phuah YQ, Chang SK, Ng WJ, et al. — Food research international (Ottawa, Ont.)… prior to harvesting significantly increases the contents of theanine and chlorophyll in the tea leaves. Furthermore, the ground whole tea leaf powder delivers matcha with the greatest benefits to the consumers. The health promoting …
ReviewAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 39×Effects of Direct Covering with Different Shade Nets on The Tea Canopy Microenvironment and Flavonoid Composition of Tencha
LIU Yijie, CHEN Jiaying, FANG Qiting, YE Jianhui, JIN Zijing — DOAJ (DOAJ: Directory of Open Access Journals)… mechanized management. However, how shade nets with different materials and colors differentially affect the canopy microenvironment and flavonoid biosynthesis in tea plants remains unclear. In the present study, eight shade nets …
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityPheophorbide a Content and Chlorophyllase Activity in Green Tea.
Kohata K, Hanada K, Yamauchi Y, et al. — Bioscience, biotechnology, and biochemistry… newly produced PB a, including PB a initially present and that converted from chlorophyllide a (Chd a) by the chlorophyllase reaction during incubation, in green tea samples, and found that the total content of PB a markedly increased in …
Other / not statedProcessing, milling and qualityCited 13×The Impact of Matcha Green Tea on Human Health – Mechanisms of Action, Clinical Evidence, and Health Effects
Bartosz Wróbel, Lena Wójcik, Michał Filipski, et al. — Quality in SportMatcha green tea, a powdered whole-leaf preparation from shade-grown Camellia sinensis, exhibits a unique biochemical profile rich in catechins (particularly EGCG), L-theanine, caffeine, and chlorophyll, distinguishing it from conventional …
Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressurePengaruh Penambahan Serbuk Daun Stevia Sebagai Pengganti Gula Terhadap Sifat Kimia dan Organoleptik Minuman Fungsional Matcha
Putri Amalia Adiyati Husnul, Putri Amalia Adiyati Husnul, Dody Handito, et al. — Jurnal Edukasi PanganThis research aims to analyze the effect of adding stevia leaf powder as a sugar substitute on the chemical and organoleptic properties of functional drinks matcha. The experimental design used was a Completely Randomized Design (CRD) with …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsProcessing, milling and qualityMatcha (Camellia sinensis): Bioactive Constituents, Pharmacological Activities, and Emerging Therapeutic Applications — A Comprehensive Review
Rohit Chavan*1, Rashmi Khairnar2, Pratiksha Aher2, Siddhi Avhad2 — Journal of Pharmaceutical SciencesMatcha 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 pressureObsahové látky v čaji
Sabina Večeřová — Digital Repository (National Repository of Grey Literature)… 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 human health. In the practical part was to determine …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingHow 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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