Matcha is typically a stone-ground green tea, as I'm sure you've already figured out. Basically the same tea plants as Gyokuro are de-stemmed early on in production, and ground into a fine powder which you would then whisk and drink.
The basic steps of production are that the tea plants are shaded for about four weeks prior to cultivation.(What this does is makes the plant yearn for more sunlight so more chlorophyll is produced in the leaves. With the additional chlorophyll being present a chemical called T-Theanine becomes more abundant, and anti-oxidants like catechins become less so. I'll bring this up again later on.) Then the leaves(Primarily the top leaves, AFAIK.) are picked and brought in for processing. The leaves are then steamed and can go one of two ways. They can either be turned into Gyokuro, by a different set of means, or they can be air-dried, de-stemmed(To become what's known as Tencha.), and stone-ground to become Matcha! If I recall correctly, it takes about 7 hours to have 100g of Matcha stone-ground, so it's kind of considered a tea of passion by some. There are a lot of different factors that go into making Matcha, and these factors play heavily into what seperates kitchen-grade Matcha from, say, Ceremonial-grade Matcha. But you get the general gist.
SO, because you're ingesting the entirety of the tea leaves, Matcha tends to have a higher caffeine level, and arguably a higher level of anti-oxidants than most green teas. I say arguably because, as I mentioned above, cathechins aren't produced as abundantly when more chlorophyll is present so the tea leaves have less anti-oxidants themselves, but with the ingesting of the tea leaves you could argue that you still get more anyways. It kinda confuses me too, but whatever! But anyways, with the additional L-Theanine the caffeine kick that you get from Matcha tends to not be as severe and jitter-inducing as a coffee, because T-Theanine is a type of relaxant which helps mellow out the additional caffeine.
The taste of Matcha tends to be quite vegetal, and can be somewhat "Grassy" when you first have it, but I feel like it's not a tea where the case is, "You love it or hate it." If you let it, Matcha can quickly take over and become one of your favourite teas, but I feel like a lot of people struggle with that initial taste.
The Mint Matcha from DavidsTea is actually quite nice! It's flavoured with Coconut Nectar and peppermint, and definitely worth a shot. If you do like, I would recommend trying their Matcha Matsu, or new Ceremonial Matcha too. They tend to be my favourites from there. (Source- I actually work for a DavidsTea.)
Well, I hoped this helped and I hope you try a Matcha!