Matcha, a finely milled powdered green tea originating from Japan, is characterized by a unique cultivation method in which tea plants are shaded prior to harvest. This practice enhances the accumulation of chlorophyll, caffeine, L-theanine, and other bioactive compounds. In addition, specialized post-harvest processing, including careful hand-picking, gentle steaming, drying, and traditional stone grinding, helps preserve the nutritional and biochemical integrity of the tea leaves. This review examines the relationship between cultivation and processing techniques and the resulting bioactive composition of matcha. It also summarizes current scientific evidence regarding the potential health-promoting properties of matcha and its major constituents. The analysis is based on available scientific literature, including both in vitro and in vivo studies investigating the biological activity of matcha and green tea catechins. Particular attention is given to studies evaluating their effects on metabolic parameters such as glucose levels, lipid profile, body weight regulation, and gut microbiota composition. In addition, the potential influence of matcha-derived compounds on neurological function, systemic physiological processes and anticancer potential is discussed. Furthermore, matcha is increasingly recognized as a functional food ingredient and has been incorporated into a variety of products, including bakery goods, dairy products, functional beverages, and nutraceutical formulations. The collected findings suggest that matcha may exert a broad spectrum of beneficial biological effects due to its high concentration of polyphenols, amino acids, and antioxidants. Nevertheless, despite promising experimental and preclinical data, further well-designed clinical studies are needed to better understand the mechanisms of action, bioavailability, and long-term health effects associated with regular matcha consumption.
Sławińska et al. (2026) studied this question.