ArticlePlants (Basel, Switzerland)2025
A Comparative Multianalytical Approach to the Characterization of Different Grades of Matcha Tea (
Article in Plants (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed, 1 synthesis or guideline pooled it.
- A CE/TA-stratified systematic review and evidence map of matcha and green tea bioactives in endocrine stress regulation: testosterone, cortisol, and the T:C ratio.Frontiers in nutrition · 2026Pooled it
- Compositional Diversity and Functional Interactions of Bioactive Compounds in Japanese Green Tea: Focus on Matcha, Sencha, and Gyokuro.Molecules (Basel, Switzerland) · 2026Review
- Cosmeceutical Potential of Matcha (Molecules (Basel, Switzerland) · 2026Article
- A Dual Branch Fusion Network for Simultaneous Tea Leaf Disease Diagnosis and Age-Based Quality Grade Evaluation.Plants (Basel, Switzerland) · 2026Article
- Matcha as a Source of Bioactive Compounds: A Review of Health-Promoting Properties and Potential Applications.Nutrients · 2026Review
- Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Matcha, a finely powdered green tea, has been cherished in Japan for centuries, used in the traditional tea ceremony and nowadays also valued for 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 theanine. This study analyzes three matcha grades-ceremonial grade 1 (G1), grade 4 (G4), and food grade (FG)-to assess variations in their metabolite profiles. The Bligh-Dyer method was employed to extract polar and non-polar metabolites from organic and hydroalcoholic phases. High-performance thin-layer chromatography (HPTLC) was used for qualitative metabolite analysis, while nuclear magnetic resonance (NMR) spectroscopy was employed for both qualitative and quantitative analyses. Results reveal a decreasing gradient of amino acids and caffeine from grade 1 to food grade, while other metabolites, such as polyphenols, display an increasing trend. These findings suggest that factors such as harvesting time and leaf maturity significantly influence matcha's chemical composition, providing a scientific basis for its quality differentiation and potential nutraceutical uses.
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Registered trials
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