Green tea contains about 30 percent polyphenols, including EGCg (Epigallocatechin Gallate) and also provides natural caffeine, L-theanine, and other nutrients.
Both green tea and matcha are derived from the same plant, but there are important differences. Green tea is made from steeping parts of ordinary green tea leaves in hot water. Matcha is made from specially grown and harvested leaves, and then the stems and veins are removed before being ground into powder.
Matcha has roughly twice the amount of EGCg and preserves many nutrients lost in the brewing process of regular green tea, such as fiber. In fact, it takes 10 – 15 cups of green tea to equal the nutrients in one cup of matcha. Matcha has more antioxidant activity than goji, pomegranate, blueberries, and açai.