Abstract:Matcha is a powder made from tea leaves and has a unique green tea flavor and color. Matcha has been widely used in beverage and food production for its health benefits and food processing properties. This study reviews the development history, physicochemical properties, and potential health benefits of matcha, including anti-inflammatory effects, promotion of cognitive improvement, and alleviation of metabolic syndrome symptoms. The potential plasticizing risks of matcha upon full utilization of tea leaves were discussed relative to each extraction method and detection technique. This discussion suggests that a stable and reliable method for analyzing phthalates in tea products must be developed to assess the associated risks and effectively control plasticizers in matcha.
