Green Tea (Matcha)

Epigallocatechin Gallate (EGCG) is the most abundant and biologically active catechin found in green tea, and matcha delivers an especially high dose because the entire leaf is consumed as a fine powder rather than being steeped and discarded. Shade-growing the tea plants before harvest also increases chlorophyll and L-theanine content, which complements EGCG's effects.

Because matcha involves consuming the whole ground leaf rather than an infusion, its antioxidant concentration is substantially higher per serving than brewed green tea. The catechin content, particularly EGCG, can be many times greater depending on the grade and serving size, making matcha one of the most concentrated dietary sources of these compounds.

Matcha contains a moderate amount of caffeine—roughly 30–70 mg per serving depending on the amount of powder used—compared to about 95 mg in an average cup of coffee. However, matcha also contains significant L-theanine, an amino acid that promotes relaxed alertness and is widely reported to moderate the jittery effects of caffeine.

Ceremonial grade matcha is made from the youngest, shade-grown leaves harvested during the first spring flush and stone-ground to an ultra-fine powder, intended primarily for whisking with hot water in traditional Japanese tea ceremony. Culinary grade uses older leaves or later harvests and is intended for cooking, baking, and blending into lattes or smoothies where the slightly more astringent flavor is masked.