Matcha is a type of Japanese green tea (Camellia sinensis) of the Tencha type and rich source antioxidant compounds. The existing study was proposed research the effect of aqueous extract of matcha tea toward Cyclophosphamide (CYP) - induced immunosuppression in rats. The study lasted 8 weeks. Immunosuppression was induced by the injected with CYP 30 mg/Kg of b. wt in paraffin oil (1:1). The experimental groups consisted of 35 rats divided into five groups. The rats in the healthy-group (-ve) and untreated immunosuppress-group (+ve) were fed on a basal diet with the orally given of distilled water, while the other three treated immunosuppress-groups consisted were fed on the basal diet with the orally given of aqueous extract of matcha tea at dosses of 100, 200 and 300 mg/kg b wt, respectively. Results founded that Matcha tea has a higher content of phenolic acid, moderate contents of chlorogenic and caffeic acids while the quercetin was the lower content. Also, the obtained results revealed that immunosuppressed-groups treated with the three tested doses of Matcha had a significant increase in the levels of RBC, Hb, total protein, albumin, IgM and IgG and activity of GPx enzyme; and decreased (P<0.05) in the levels of PLT, WBC, MDA and the activities of liver enzymes, compared to untreated immunosuppressed-group (+ve). Finally, the current study concluded that Matcha tea has several phenolic compounds, antioxidant properties which are thought to improve the immune system and protect against oxidative damage.