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.”
7 studies match for “tea blending”
The Economic System of Green Tea and Matcha in Kyoto, Japan
Haruka Ueda — Journal of Food System ResearchThis paper provides a comprehensive overview of the economic system of green tea and matcha in Kyoto, Japan, namely Uji tea (Uji-cha), with a particular focus on distribution structure and quality coordination.Various statistical data and …
ReviewProcessing, milling and qualityMarket, culture and sustainabilityAroma, flavor and sensoryResearch on Intelligent Blending Method of Matcha Based on Improved PID Control Algorithm
Kai Chen, Jie Yu, Miao Hao, et al. — Journal of Physics Conference SeriesAbstract Most of the existing Matcha blending is done manually, which is inefficient and leads to uneven tea products. To solve this problem, this paper proposes an intelligent blending method based on improved PID control algorithm. In …
Other / not statedProcessing, milling and qualityCited 5×Synergistic enhancement of matcha tea with strawberry (Qassim region) aqueous extracts: influence of extraction temperature on phytochemicals, vitamin C, and bioactivities.
Aleid NAM, Alhomaid RM, Ali RFM, et al. — Frontiers in nutritionIntroduction: Matcha tea is renowned for its rich phytochemical profile; however, optimizing its bioactive potential through formulation and extraction conditions requires further investigation. This study tested the hypothesis that …
In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 2×In Vitro Bioactivity, Polyphenols, Antioxidant Properties, and Sensory Quality of Al-Qassim Berry-Enhanced Matcha Tea as a Function of Extraction Temperature.
Ali RFM, Alhomaid RM, Aleid NAM — Foods (Basel, Switzerland)Matcha tea (Camellia sinensis) contains high levels of catechins but has a near-neutral pH (6.2-6.3), which limits the stability of its bioactive compounds. Blending matcha with acidic berries may enhance phenolic stabilization, …
In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 1×Effect of Japanese Tea Addition on The Physical and Chemical Properties and Sensory Acceptance of Fermented Almond and Oat-Based Fermented Drinks
Reno Fitri, Diana Lo — Springer Link (Chiba Institute of Technology)… alternative to dairy products. This study examined the effect of Japanese tea addition (matcha, green tea, and hojicha at 0.3 % w·v -1 ) on the physical, chemical, and sensory properties of fermented almond and oat drinks. Almond …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryResearch Status and Prospect of Matcha Blending Based on Intelligent Algorithm
Bing Yang, Jie Yu, Kai Chen, et al. — E3S Web of ConferencesMatcha green tea, a Japanese specialty, is commonly thought to have health advantages. Tea quality will improve taste which results in increased sales. Polypeptide, methionine acids (mostly additive), and cappuccino all contribute to the …
ReviewAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityHow 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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