Matcha tea contains a specific set of organic compounds known as catechins. Among all antioxidants, catechins are the most potent and beneficial ones. A specific catechin called epigallocatechin gallate (EGCg) makes up 60% of the catechins in Matcha Green Tea. EGCg in high amounts is found only in Camellia sinensis, especially in green tea. Levels of EGCg are significantly lower in more processed teas.
Every tea is different, and every matcha is different. Levels of EGCg will differ in each matcha tea, but will always be higher in a cup of matcha than in a cup of any other brewed tea. EGCg is extracted at higher temperatures, usually unsuitable for brewing green tea. To extract the highest amounts of EGCg from a loose leaf tea, you would need to brew tea with temperatures higher than 70 degrees Celsius, for longer than 3 minutes, even for several hours. This might give a healthier cup, but with a very unpleasant bitter taste, and you still won’t be able to extract the full amount. This is where matcha comes in. It already has higher levels of EGCg than most of other teas because of specific growing, harvesting and processing methods, and it offers a chance to ingest 100% of EGCg.