Acta Agriculturae Zhejiangensis ›› 2026, Vol. 38 ›› Issue (4): 809-823.DOI: 10.3969/j.issn.1004-1524.20250713

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Research progress on quality and safety evaluation systems for matcha

WANG Huajie1(), CUI Hongchun1, ZHAO Yun1, HUANG Haitao1, ZHU Lingping2,*()   

  1. 1 Tea Research Institute, Hangzhou Academy of Agricultural Sciences, Hangzhou 310024, China
    2 Zhejiang Xiangyu Tea Industry Co., Ltd., Jinhua 321200, Zhejiang, China
  • Received:2025-11-20 Online:2026-04-25 Published:2026-05-08
  • Contact: ZHU Lingping

Abstract:

Matcha is a powdered green tea produced through shaded cultivation, steam fixation, and fine grinding. It has gained global popularity and has become an important tea product globally. This paper systematically reviews the development status of the global matcha industry with a focus on research advances in its quality and safety evaluation systems. In terms of quality assessment, the current quality grading standards based on sensory evaluation and instrumental analysis are elaborated, along with comprehensive evaluation methods for color, aroma, and taste. Regarding safety evaluation, the focus is placed on key risk factors such as heavy metals and pesticide residues, with both relevant limit standards and corresponding detection technologies summarized. Furthermore, the application potential of emerging rapid screening technologies, including near-infrared spectroscopy, hyperspectral imaging, electronic nose, electronic tongue, and biosensors, in the quality monitoring and safety evaluation of matcha is discussed. The purpose of this review is to provide systematic theoretical references and technical support for promoting the standardization, refinement, and high-quality development of the matcha industry.

Key words: matcha, industrial development status, quality evaluation, safety evaluation, novel rapid detection technologies

CLC Number: