matcha contains a host of unique antioxidants that are currently the center of attention by researchers and epidemiologists today. when compared to other premium green teas, matcha contains approximately 10 to 15 times the antioxidants per serving. a recent study conducted at the university of colorado at colorado springs suggested that matcha green tea contained over 137 times the egcg levels of popular tea bag green teas.

egcg, or epigallocatechin gallate, is a unique set of polyphenols that help to scavenge free radicals from the body. matcha also contains its sister polyphenols egc (epigallo catechins), ecg (epicatechin gallate), ec (epicatechins), which when working in synergy with each other as found in nature, seem to have a significantly stronger antioxidant effect than egcg alone.

absorption is also key. when tea bags or loose teas are steeped, only 5% to 10% of the nutrients naturally found in tea end up in the cup because most of the nutrients are not water-soluble. the minerals, fibers, vitamins, and antioxidants end up thrown out with the tea leaves. with matcha the whole tea leaf is ground into a fine powder and consumed entirely. so you get 100% of the nutrients from the leaves.