Polyphenol Profile of Matcha
Matcha provides approximately 900mg of total polyphenols per 2g serving — catechins (270–350mg EGCG-dominated), flavonols (kaempferol, quercetin, myricetin), hydroxycinnamic acids, and gallic acid — at higher bioavailability than steeped tea.
| Measure | Value | Unit | Notes |
|---|---|---|---|
| Total polyphenols per 2g matcha serving | ~900 | mg | Estimated from catechin + non-catechin polyphenol fractions |
| Catechin fraction of total polyphenols | 270–350 | mg | EGCG dominant; see catechins page for breakdown |
| Flavonol content (kaempferol, quercetin, myricetin) | ~15–25 | mg/g dry weight | Myricetin highest; associated with anti-inflammatory pathways |
| Hydroxycinnamic acids (chlorogenic acid group) | ~3–8 | mg/g dry weight | Includes caffeic acid and p-coumaric acid derivatives |
| Gallic acid content | ~1–3 | mg/g dry weight | Released from EGCG and ECG during digestion |
| Polyphenol bioavailability increase vs. steeped tea | ~2–3× | Estimated from whole-leaf vs. infusion studies |
Polyphenols are a large class of plant secondary metabolites with a characteristic aromatic ring structure bearing hydroxyl groups. In matcha, polyphenols are not limited to catechins — though catechins dominate — and their full spectrum has distinct contributions to flavor, antioxidant capacity, and health effects.
Four Polyphenol Classes in Matcha
1. Catechins (Flavan-3-ols): The dominant class by mass. EGCG, EGC, ECG, EC and their epimers comprise approximately 30–40% of matcha’s dry weight. Responsible for the primary antioxidant activity and most studied health associations.
2. Flavonols: Myricetin, quercetin, and kaempferol occur in smaller concentrations but are potent in their own right. Quercetin is one of the most studied anti-inflammatory polyphenols across all food sources. These are found at higher concentrations in green tea than in black or oolong (which are more oxidized).
3. Hydroxycinnamic Acids: Including chlorogenic acids (caffeoylquinic acids) and caffeic acid. These are the same class of polyphenols abundant in coffee. Their concentration in matcha is lower than in catechins but adds to the overall antioxidant profile.
4. Gallic Acid: A phenolic acid released from galloylated catechins (EGCG, ECG) during digestion. Has independent antioxidant and antimicrobial properties.
Whole-Leaf Bioavailability Advantage
The polyphenol bioavailability advantage of matcha over steeped tea compounds across all classes, not just catechins. Non-catechin polyphenols that are cell wall-bound or have limited water solubility are accessed only when the entire leaf is consumed. Matcha’s suspension in water — where all leaf constituents are ingested — maximizes polyphenol delivery.
Polyphenol–Matrix Interactions
The food matrix consumed with matcha significantly affects polyphenol absorption. Milk proteins (especially casein) bind polyphenols, particularly EGCG, reducing absorption. Fat-containing foods can increase absorption of lipophilic polyphenols. Vitamin C consumed alongside matcha may protect catechins from intestinal degradation.