The Antioxidants in Matcha: What Are Catechins?

Matcha is celebrated as an antioxidant powerhouse, and at the heart of that reputation is a group of compounds called catechins. Here's what they are and why a cup of SHIN delivers so many.

What are catechins?

Catechins are a type of natural plant compound known as polyphenols, and they act as powerful antioxidants. Tea is one of the richest dietary sources, and matcha is one of the richest forms of tea.

Meet EGCG, the star catechin

The most studied catechin in matcha is EGCG (epigallocatechin gallate). It's the compound researchers point to most often when discussing green tea's potential benefits, from supporting metabolism to protecting cells against oxidative stress.

What antioxidants do

Antioxidants help neutralise free radicals, unstable molecules produced by everyday factors like pollution, stress and UV exposure. Left unchecked, free radicals contribute to oxidative stress. A diet rich in antioxidants helps your body keep them in balance.

Why matcha delivers more

Here's matcha's big advantage: you drink the whole ground leaf rather than steeping and discarding it. That means a cup of matcha typically delivers a far higher concentration of catechins than a cup of ordinary steeped green tea. Choosing a quality, first-harvest matcha like SHIN maximises that benefit in its smoothest form.

Part of a bigger picture

Antioxidants are one piece of a healthy lifestyle, not a cure-all. But making your daily drink a rich, natural source of them is an easy, delicious win.

The takeaway

When people say matcha is packed with antioxidants, they mean catechins like EGCG, and thanks to its whole-leaf nature, a cup of SHIN gives you them in abundance.