What is the Difference Between Green Tea and Black Tea?

The main difference between green tea and black tea lies in the oxidation process and their unique flavors and appearances. Both teas are made from the Camellia sinensis plant, but they undergo different processing methods.

Green Tea:

• Unoxidized tea
• Minimally processed to prevent oxidation
• Heated immediately after harvest, usually by steaming or pan-firing
• Lighter in color and has a more delicate flavor
• Common flavor notes include nutty, vegetal, and oceanic
• Contains a higher amount of epigallocatechin-3-gallate (EGCG), a powerful antioxidant
• Typically steeped for a shorter time, around 1-2 minutes
• Lower in caffeine compared to black tea

Black Tea:

• Oxidized tea
• Leaves are rolled and exposed to air to trigger the oxidation process, turning them dark brown
• Rich and robust flavor, with notes of stone fruit, malt, honey, and spice
• Brews up a dark reddish-copper colored brew
• Contains theaflavins, antioxidants unique to black tea
• Usually steeped for a longer time than green tea
• Higher in caffeine compared to green tea

Both green and black teas have similar health benefits, such as protecting heart health and containing antioxidants. While the type and amount of flavonoids they contain differ, both types of tea may provide some of the same health benefits.

Comparative Table: Green Tea vs Black Tea

Green tea and black tea both come from the Camellia sinensis plant but have distinct processing methods, flavors, and health benefits. Green tea is heated after harvest to minimize oxidation, resulting in a lighter, fresher flavor and higher antioxidant content. Black tea, on the other hand, is oxidized, giving it a rich, dark color and a bold flavor.