Green tea and black tea are both popular types of tea known for their health benefits. They come from the same plant, Camellia Senesis, but have different tastes, colors, and health impacts due to their distinct processing methods.
Green Tea
Green tea is made by slightly allowing the tea leaves to oxidize, then immediately stopping the process by pan-firing or steaming. Oxidation is when oxygen is absorbed by the leaves, causing them to wither and dry. Steaming or firing preserves the green color of the leaves, resulting in a subtler, milder, and grassy taste compared to black tea.
Black Tea
Black tea is made by allowing the leaves to wither and oxidize completely, turning them brown, dry, and withered. This results in a richer, stronger, and more bitter taste than green tea. Black tea contains more tannins due to its 100% oxidation, giving it a darker color. About 75% of harvested teas are made into black tea.
Key Takeaways
- Green and black teas come from the same plant but are processed differently. Green tea is partially oxidized and undergoes steaming or firing, retaining its green color, while black tea is allowed to wither and oxidize completely, making its leaves dry, brown, and withered.
- Black tea contains tannins, which contribute to its color.
- Both teas contain antioxidants, amino acids, and caffeine. However, black tea has a higher caffeine content than green tea. Green tea has a grassy, milder taste, while black tea has a bitter, stronger flavor.
