MatchaDB

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.”

Popular searchesL-theanineEGCG and catechinsCaffeineFocus and memoryStress and sleepWeight and metabolismGut healthContaminantsPesticidesShade-growingAroma and flavorTea ceremony

17 studies match for “product attributes”

2025Journal articleFree to read

Development of Matcha-Based Beverage Product Packaging Based on Consumer Needs Attributes using Quality Function Deployment Method

Maulana Naafi Aga Pranata, Wahyu Supartono, Megita Ryanjani Tanuputri — IOP Conference Series Earth and Environmental Science

Abstract One of the products that is currently popular is matcha. Seeing the positive trend of matcha, PT Pagilaran production unit Samigaluh, Kulon Progo, Yogyakarta tries to produce matcha. The development of matcha certainly needs to be …

Observational (human)Processing, milling and qualityFood products and applicationsMarket, culture and sustainability
2021Journal article

The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C.

Fu T, Niu L, Tu J, et al. — Food chemistry

… digestion of fresh instant rice (FIR) with non-dehydration. In this study, tea products, such as instant green tea (IGT), instant black tea (IBT) and matcha (Mat) were chosen as ingredients to improve the quality of FIR. The results …

In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 22×
2026Journal articleFree to read

Prioritizing Matcha Green Tea Production Criteria by Logarithmic Fuzzy FUCOM with Z-Numbers

Busaba Phruksaphanrat, Saruntorn Panjavongroj, Saran Jarernsuk — Engineering Technology & Applied Science Research

… global matcha market requires manufacturers to develop systematic tools for production planning under uncertainty. Matcha manufacturing involves multiple interdependent criteria, including cost, tea raw material quality, …

Observational (human)Metabolism and weightAroma, flavor and sensoryProcessing, milling and quality
2025Journal articleFree to read

Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies.

Juhász R, Hajas L, Csajbókné Csobod É, et al. — Foods (Basel, Switzerland)

… investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and …

Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×
2023Journal articleFree to read

Catechin Composition, Phenolic Content, and Antioxidant Properties of Commercially-Available Bagged, Gunpowder, and Matcha Green Teas.

Meyer BR, White HM, McCormack JD, et al. — Plant foods for human nutrition (Dordrecht, Netherlands)

… total phenolic contents and higher antioxidant capacities than ceremonial products. Hierarchical cluster analysis was used to determine similarities and differences in catechin composition and revealed that bagged and gunpowder green …

Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×
2022Journal articleFree to read

Effects of Different Shading Treatments on the Biomass and Transcriptome Profiles of Tea Leaves (Camellia sinensis L.) and the Regulatory Effect on Phytohormone Biosynthesis.

Fang ZT, Jin J, Ye Y, et al. — Frontiers in plant science

… regulatory effect on phytohormones levels, providing an instruction for the production of summer/autumn tea and matcha.

Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 22×
2024Journal articleFree to read

Quality analysis and antioxidant activity of different types of tea powder

Yutong Ye, Zeyi Ai, Ronglin Li, et al. — Food Production Processing and Nutrition

Abstract As a natural product with health benefits, tea powder (TP) is widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, …

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 10×
2026Journal articleFree to read

Acceptability and Optimisation of Eucheuma commonii Flour Incorporation into Moringa Latte

Muhamad Lanang Ariel Suyono, Evi Liviawaty, Rusky Intan Pratama, et al. — Asian Food Science Journal

… flour at concentrations of 0%, 0.5%, 1%, 1.5% and 2%, evaluating organoleptic attributes and chemical characteristics of the optimal formulation. Study Design: Experimental design using Randomized Block Design (RBD) with 30 semi-trained …

Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMetabolism and weight
2025Journal articleFree to read

Honey-Propolis-Enriched Pectin Films for Active Packaging of Soluble Coffee and Matcha Powders.

Pauliuc D, Dranca F, Spinei M, et al. — Gels (Basel, Switzerland)

… the honey-propolis-enriched pectin films effectively preserved the sensory attributes and physicochemical quality of soluble coffee and matcha powders. Overall, these results highlight the potential of pectin-honey-propolis films as …

Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applications
2024Journal article

Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment.

Wang Y, Zou C, Yin J — Journal of visualized experiments : JoVE

… flour to produce color-stable matcha fresh noodles. All steps involved in the production process of matcha fresh noodles are presented in the article, including matcha embedding treatment, microwave treatment of wheat flour, kneading the …

Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications
2026Journal articleFree to read

Matcha as A Functional Plant Within The Indonesian Media Context

Prasetyo Adinugroho — JURNAL AGRONOMI TANAMAN TROPIKA (JUATIKA)

… in Indonesian online media, with a special focus on how agronomic quality attributes become the foundation that translates matcha as a functional plant. Matcha (Camellia sinensis L.) has transformed from an ancient Japanese tradition …

Food science / processingAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and quality
2026Journal articleFree to read

Multimodal Sensor Fusion for Non-Destructive Tea Quality Evaluation: Deep Learning-Enabled Methods, Applications, and Challenges.

Hu X, Zhang M, Yang B, et al. — Foods (Basel, Switzerland)

… chemical composition, aroma, flavor, processing status, and safety-related attributes. Applications are examined for quality grading, chemical composition prediction, aroma and flavor characterization, fermentation monitoring, and …

ReviewProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 6×
2025Journal articleFree to read

Penerapan Metode Quality Function Deployment dalam Pengembangan Produk Minuman “Matcha Boy”

Ivan Abraham, Rifky Maulana, Samuel Kevin Sihombing, et al. — Jurnal Ilmu Sosial dan Humaniora.

… consumer needs and the technical characteristics of the “Matcha Boy” beverage product, playing a crucial role in translating the voice of the customer (VoC) into measurable decision-making within the product development process. By …

Observational (human)Processing, milling and qualityFood products and applicationsAroma, flavor and sensory
2023Journal articleFree to read

Quality Characteristics of Milk Caramel Added with Different Amount of Matcha

Yoon-Jeong Pi, Hye Hyun Yoon — Culinary Science & Hospitality Research

The basic ingredients of milk caramel are mainly dairy products and sugars, which inevitably reduce its health functionality. Therefore, the purpose of this study is to develop a dessert with excellent health functionality by adding …

Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×
2025Journal article

Comparison of technological and physical properties of matcha powders of different geographical origins.

Stępień A, Liszka-Skoczylas M, Gwóźdź G — Journal of the science of food and agriculture

… The sorption characteristics and glass transition temperature are important attributes that determine the shelf life of foods, particularly in powder form, whereas color is a key factor influencing consumer acceptance. As the …

Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×
2023Thesis or dissertationFree to read

Development of a plant-based beverage with anxiolytic-like effects evaluated in zebrafish (Danio rerio) model

Tereza Raquel Pereira Tavares — LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)

… stage, which comprises the second chapter, are the analyzes to obtain the product. Initially, the beverage's base formulation was created from different combinations of matcha and sugarcane juice in order to test the total soluble …

Animal studyCognition, mood and stressAntioxidants and polyphenolsFood products and applications

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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