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Green tea and black tea both contain approximately the same amount of polyphenols, substances which act as antioxidants in the human body; in fact, they contain massive amounts. The nearest competitor is kale, which has about a fifth of the oxygen radical absorbance capacity (ORAC) of tea. (Not to mention that kale needs sausage to make it edible.)

Green tea is much higher in catechins, but black tea is much higher in other polyphenols, such as thearubigin. My statistics are courtesy of The Tea Research Institute of Sri Lanka (except for the need to add sausage to kale, which comes courtesy of traditional Portuguese cuisine).

Roland Petrov