Matcha is a finely ground powder made from specially cultivated green tea leaves from the tea plant (Camellia sinensis). Before harvest, the plants are shaded, increasing compounds such as L-theanine and chlorophyll. The youngest leaves are harvested, steamed to limit oxidation, dried, and traditionally stone-ground into a fine green powder. Because the entire powdered leaf is consumed rather than steeped and discarded, matcha provides a concentrated source of tea catechins and other bioactive compounds. Matcha has a rich, grassy flavor with subtle sweetness and savory umami notes. Its signature phytonutrient is EGCG, a catechin studied for its antioxidant, cellular-signaling, cardiovascular, metabolic, and inflammation-modulating effects.