Catechin Profile of Matcha
Matcha contains ~270–350mg total catechins per 2g serving. EGCG dominates at 59% of total catechin content, followed by EGC (19%), ECG (13%), and EC (6%) — the full catechin profile delivered by consuming the whole leaf.
| Measure | Value | Unit | Notes |
|---|---|---|---|
| Total catechins per 2g matcha serving | 270–350 | mg | Whole-leaf consumption; higher than steeped tea |
| EGCG share of catechin total | ~59 | % | Epigallocatechin gallate; dominant catechin |
| EGC share of catechin total | ~19 | % | Epigallocatechin; second most abundant |
| ECG share of catechin total | ~13 | % | Epicatechin gallate |
| EC share of catechin total | ~6 | % | Epicatechin; smallest fraction of the four main catechins |
| EGCG in steeped green tea (per cup) | 30–50 | mg | Only water-soluble fraction extracted |
Catechins are polyphenolic flavanols — the primary antioxidant class in green tea. Matcha contains four major catechins: EGCG, EGC, ECG, and EC. All are synthesized via the phenylpropanoid pathway from phenylalanine, and all act as antioxidants, though they differ significantly in biological potency and bioavailability.
The Four Major Catechins
EGCG (Epigallocatechin gallate): The most studied catechin and the focus of most green tea health research. EGCG’s ester bond at the 3-position confers substantially greater antioxidant and anti-inflammatory activity than the non-esterified catechins. It accounts for 59% of matcha’s total catechin content.
EGC (Epigallocatechin): The second most abundant catechin. Lacks the ester-linked gallic acid group of EGCG, making it less potent per molecule but still bioactive. EGC absorption is approximately 5× higher than EGCG.
ECG (Epicatechin gallate): Structurally similar to EGCG but based on the epicatechin backbone. Has demonstrated antimicrobial properties in vitro.
EC (Epicatechin): The simplest of the four. Well-studied in the context of cardiovascular health; high concentrations found in dark chocolate as well as green tea.
Whole-Leaf vs. Steeped Delivery
The catechin content of a steeped cup of green tea depends on water temperature, steeping time, and leaf mass. At typical steeping conditions (80°C, 2 minutes, 2g leaves/240ml), approximately 30–50% of total catechins extract into the water. The remaining 50–70% stays in the leaf. Drinking matcha as a suspension of ground leaf eliminates this loss entirely.
Effect of Shade-Growing on Catechins
Shade-growing reduces total catechin synthesis in tea leaves — specifically EGCG and EGC — because their biosynthesis requires UV light. However, the young first-flush leaves used for high-grade matcha have relatively high catechin baselines, and the reduction from shading is modest compared to the elimination of extraction losses when consuming whole-leaf matcha.