When you consume matcha powder, you get all the nutrients from the entire leaf. It tends to have more antioxidants than simply steeping green tea leaves in water.Matcha green tea being very rich in antioxidants, nutritionists believe it gives metabolic boost and keeps us hydrated.

REFERENCES Journal of medicinal food, 16(2), pp.120–127

Not all antioxidants are created equal. Green tea contains a specific set of organic compounds known as catechins. Among antioxidants, catechins are the most potent. The powdering process of making matcha increases the catechin contents, especially EGCG.

REFERENCES Journal of Chromatography A 1011 (1–2)

Matcha comes from the same plant that produces both black and green tea. But it comes down to how the plant is grown and the processes after the tea leaves have been picked. Unlike other teas, to produce Matcha, the leaves grow in the shade in the final month of growth. Shade growing causes a tremendous increase in chlorophyll and L-theanine production in Matcha. The resulting high levels of chlorophyll which aids detox and give this tea its beautiful vibrant green color. 

Matcha contains half the amount of caffine as a espresso, but it works differently to the caffeine from the coffee. Matcha contains distinctive amino acid called -theanine, which is a slow release caffeine and produces calm energy boost as opposed to the caffeine spike rom coffee which gives jitters.

REFERENCES Trends in Food Science & Technology 10 (6–7): 199. Yang GY, Liao J, Kim K, Yurkow EJ, Yang CS. (1998).