Green Tea and Black Tea

Published: Sunday 15 September, 2019

The Different between Green Tea and Black Tea
    Both black and green teas come from the leaves of the same plant. The real difference between green tea and black tea is whether it is fermented during processing. Green tea belongs to unfermented tea. During the processing, it can quickly passivate the activity of various enzymes in fresh leaves through high temperature, evaporate part of water, stop the oxidation of tea leaves, and Preserved the most natural substances such as catechins in tea. When processing black tea, the fresh leaves will wither and enter the key "fermentation" process. Contrary to the prevention of oxidation of green tea, black tea promotes oxidation and converts polyphenols into theaflavins, thearubigins and other substances,  which fundamentally change the appearance and endoplasm of tea. Both green and black teas have amazing health benefits, but if you are still debating whether to choose green tea or black tea, then delving into the differences between green and black tea can help you make a choice.
 
Black Tea and Green Tea: The Difference
Green Tea
    The fermentation process for green tea ensures that more polyphenols are preserved, making it rich in antioxidants. The lack of oxidation also makes it extremely rich in EGCG (epigallocatechin gallate), which is a very beneficial antioxidant. When combined with the right diet and exercise it can help in weight reduction. Pure organic green tea also aids in detoxification which can boost overall health.
Black Tea
    Unlike green tea, the EGCG in black tea is lost during the fermentation process. So, when it comes to antioxidants, green tea has a clear upper hand. Black tea also contains more caffeine than green tea, about one-third of the caffeine in a cup of coffee. It is also more acidic than green tea – but this can be brought down by adding a dash of lemon to it. Black tea might not score as high as green tea on the health grade, but is still beneficial to the body.
Efficacy:
    Green tea retains the natural substances of fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, chlorophyll retains about 50%, and vitamin loss is also less, thus forming the characteristics of green tea "clear soup green leaves, strong taste convergence".  Scientific studies have shown that the natural substances retained in green tea have certain effects on anti-aging, anti-cancer, sterilization, anti-inflammation, etc.
    Black tea is characterized by red soup after brewing and is rich in protein. The catechins contained in tea have antibacterial, bactericidal, antiviral and immune-enhancing effects. The catechins can lower the blood pressure caused by glucose; activate the lymphocytes, inhibit substances that promote the division of cancer cells; decompose neutral fat; inhibit the activity of influenza virus and kill the virus. Black tea, red leaves and red soup give people a warm feeling. Black tea can be added with milk or sugar to generate heat and warm the stomach.  Black tea is helpful to digest and remove grease, and it is beneficial to replenish fat in winter.
Color of Tea Soup:
    At the beginning of the 17th century, the teas that Europeans saw were Chinese green tea and black tea called Zhengshan Xiaozhong, which were green and black.
    Once brewed, the green tea is tender yellowish green, and the black tea is blackish red. As a result, Europeans at that time must think that the two are different things. Taking an analogy of everyday things, the two are like the difference between black pepper and white pepper. Because green tea and black tea seem to be very different, it is said that Europeans at the time thought that the two kinds of tea were different plants. In recent years,  Chinese domestic black tea has gradually spread, and Chinese tea farmers produce black tea and green tea at the same time. It is well known that both kinds of tea originate from the same kind of tea tree.
Water Temperature:
    High-grade green tea, especially the green tea with delicate leaves, is usually brewed with boiling water of about 80°. If the water temperature is too high, it is easy to destroy the vitamin C in the tea. The caffeine is easy to precipitate, causing the tea soup to turn yellow and taste bitter.
    For brewing all kinds of flower tea, black tea, it should be brewed with boiling water of 90-100°. When the water temperature is low, the effective components in the tea leaves are less separated out, and the tea leaves taste light.
Caffeine Content:
    It is well known that caffeine content varies among different beverages. Generally, a cup of 8oz coffee contains 50mg-265mg caffeine, which is relatively high depending on different kinds. For different sodas, the caffeine content ranges from 5 mg to 80 mg.
As far as tea is concerned, depending on the type, their caffeine content is also different.

From high to low, there are:
Black tea > Pu er tea > Oolong tea > Yellow tea > White tea > Green tea >Decaffeinated tea > Herbal tea.


Unfermented green tea has a caffeine content of only one-third that of fully fermented black tea.
    So, if you’ve been wondering which is better green tea or black tea. Make your choice and enjoy your drink. Either way, you cannot go wrong as they both are healthy in their own way.