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Green tea has a reputation as one of the most antioxidant-rich drinks in the world. That reputation comes from plant chemistry, not marketing. The way the leaf grows and the way it is processed both protect a group of compounds called polyphenols, and green tea keeps far more of them than most other teas.

This guide explains where those compounds come from, why green tea retains them, and why whole leaf teas like Organic Green Tea Sencha and Organic Matcha are such popular choices for tea drinkers, cafes and tea brands.

What are polyphenols?

Polyphenols are a large family of naturally occurring compounds that plants make to protect themselves from sunlight, pests and environmental stress. You find them in many foods, including berries, cocoa, olives, herbs and tea.

In laboratory testing, many polyphenols show antioxidant activity. That means they can neutralise unstable molecules called free radicals in a test tube. This is the scientific basis for the term "antioxidant" when it is used to describe a food ingredient. It describes a chemical property of the compound, and it is why polyphenol content is so often used to compare plant foods.

Catechins: the main polyphenols in green tea

The polyphenols that define green tea are called catechins. The four main ones are:

• EGCG (epigallocatechin gallate), usually the most abundant
• EGC (epigallocatechin)
• ECG (epicatechin gallate)
• EC (epicatechin)

In fresh tea leaf (Camellia sinensis), catechins can make up as much as roughly 30 percent of the dry weight. Young leaves and buds tend to carry the highest levels, which is one reason tea makers value tender spring growth.

Catechins also shape how green tea tastes. They contribute the gentle astringency and fresh, slightly bitter edge that tea lovers recognise.

Why green tea keeps so many polyphenols

All true tea comes from the same plant. White, green, oolong and black tea differ mainly in how much the leaf is allowed to oxidise after picking.

When a tea leaf is picked and bruised, an enzyme called polyphenol oxidase begins converting catechins into other compounds. This is the same process that turns a cut apple brown. In black tea, oxidation is encouraged, and catechins are transformed into larger compounds called theaflavins and thearubigins. That change gives black tea its dark colour and malty flavour, but it also means far fewer catechins remain.

Green tea takes the opposite approach. Soon after picking, the leaf is heated to switch off the oxidising enzyme:

• Steaming is the traditional Japanese method, used for sencha and matcha.
• Pan-firing is the traditional Chinese method.

Either way, the leaf stays green and the catechins stay largely intact. That single processing decision is the main reason green tea is so high in polyphenols.

How growing methods change the chemistry

Processing is only part of the story. Where and how the tea is grown also matters.

• Leaf selection: Tea made from young shoots and buds generally contains more catechins than tea made from older, coarser leaf.
• Sunlight: Sun-grown tea tends to build up more catechins, because polyphenols are part of the plant's natural response to strong light.
• Shade growing: Matcha is made from tea bushes that are shaded for about three weeks before harvest. Shading boosts chlorophyll and the amino acid L-theanine, and it slightly lowers catechin levels compared with sun-grown leaf. This is why matcha tastes sweeter and more savoury (umami) than most green teas.
• Season: Spring picks, often called first flush, are prized for their tenderness and flavour.

Sencha vs matcha: how do they compare?

Both are green teas, but you consume them very differently.

Sencha is a whole leaf tea that is steeped and strained. You drink the water-soluble compounds that move from the leaf into your cup, and the leaf is discarded. Good sencha can be re-steeped, which gets more from the same leaf. Our Organic Green Tea Sencha is a certified organic whole leaf green tea, made from sun-grown, spring first-flush leaf from China (two leaves and a bud), that suits cafes, tea blenders and retailers who want a classic, clean green tea in their range.

Matcha is made from shade-grown leaf that is steamed, dried, de-stemmed and stone-ground into a fine powder. Because the powder is whisked into water or blended into a drink, you consume the whole leaf rather than an infusion. That means everything in the leaf, including polyphenols, chlorophyll, fibre and L-theanine, goes into the cup. Our Organic Matcha is certified organic and suited to cafes, latte programs, bakers, food manufacturers and brands building their own matcha products.

In short, sencha gives you a light, refreshing infusion, while matcha delivers the whole leaf in one serve.

How to brew green tea to keep its character

Polyphenols are sensitive to heat, light and air, so preparation matters for flavour as well as chemistry.

1. Use cooler water. Aim for about 70 to 80 degrees Celsius rather than boiling. Water that is too hot extracts more bitter, astringent compounds and can flatten the delicate flavour.
2. Keep steeping short. One to three minutes is usually plenty for sencha.
3. Whisk matcha properly. Sift the powder, add water at around 70 to 80 degrees Celsius and whisk until frothy.
4. Store it well. Keep green tea and matcha in a sealed, opaque container, away from heat, light and moisture, so the leaf stays fresh.

Why certified organic matters for tea

Tea is a leaf crop, and you consume the leaf itself. That makes sourcing a natural concern for many customers. Our teas are processed under SCX Organic Certification (No. 24041), in a HACCP certified facility with a 5-Star Eat Safe rating, which gives wholesale customers documented, traceable quality they can pass on to their own customers.

Frequently asked questions

Why is green tea higher in antioxidants than black tea?

Green tea leaf is heated soon after picking, which stops the enzyme that converts catechins into other compounds. Black tea is deliberately oxidised, so most of its catechins are transformed. Green tea therefore retains more of its original catechins.

What is the main polyphenol in green tea?

EGCG (epigallocatechin gallate) is typically the most abundant catechin in green tea.

Is matcha higher in polyphenols than sencha?

Per gram of leaf, shade-grown matcha leaf has slightly lower catechin levels than sun-grown leaf. However, because matcha is a powder that you consume whole, a serve of matcha delivers the full leaf rather than only what dissolves into water.

Does the water temperature really matter?

Yes. Very hot water pulls out more bitter compounds and can dull the flavour. Water at around 70 to 80 degrees Celsius gives a smoother, sweeter cup.

Can businesses buy organic green tea and matcha wholesale?

Yes. The Herbal Connection supplies certified organic green tea and matcha to cafes, retailers, tea brands, manufacturers and practitioners across Australia. You can explore Organic Green Tea Sencha and Organic Matcha, or email us at sales@herbalconnection.com.au to set up a wholesale account or request a custom or private label blend.

Final thoughts

Green tea is high in polyphenols because of two things working together: a leaf that is naturally rich in catechins, and gentle processing that preserves them instead of converting them. Whether you prefer the clean, refreshing character of sencha or the full leaf intensity of matcha, choosing a quality organic leaf is the best place to start.

Ready to stock your shelves or menu? Browse our Organic Green Tea Sencha and Organic Matcha, or contact us at sales@herbalconnection.com.au.

This article is general food and botanical information. Green tea is a food product and is not intended to diagnose, treat, cure or prevent any condition. Contains caffeine.