The beverage of tea has existed for quite a long time, and all tea sorts derive from the plant or tea bush called Camellia sinensis, but the distinctions between teas ensue from the processing of the leaves. Namely, all the leaves of this tea bush are grown in an identical way but they are treated in a different way after being harvested. Black tea is oxidized, while green tea does not undergo this process. Furthermore, the outcome of the process of oxidation results in differences in the color and flavor. This is, however, essentially the only difference and in no way does it alter the benefits of these teas.
The word ‘tea’ derives from the Chinese work d’a, or ch’a. There are 6 basic varieties of tea: white, green, yellow, black, pu-erh and black. As has already been mentioned, the differences between these teas are determined by the method of their processing.
How is black tea different from green tea?
Black tea undergoes an exposing to air, with the result that this process turns the leaves brown or black and gives it its specific flavor. Green tea, on the other hand, is not processed a lot, and the leaves are steamed or heated rapidly.
Also, following their plucking and part withering, the leaves are heated up to about 200 degrees C in order to prevent the fermenting of the liquid. Then they are rolled to give them shape before being reheated. Yet black tea is treated differently: first the leaves are withered and then rolled, after which the heating process takes place, and then the liquid is fermented for a while, during which time it adopts the brown or black hue and takes on its unique flavor before being reheated to bring to a close the same process. Green tea, on the other hand, is dried and not wilted, and it does not go through the so-called enzymatic oxidation (called fermentation by the tea industry, entailing an undergoing of chemical reactions which are caused by an exposing to oxygen). Black tea, on the other hand, is wilted but oxidized in full. On the other hand, another type of tea such as oolong tea is a compromise between the two, and it is wilted, then bruised, and finally, only oxidized in part.
Thus, it can be concluded that it is the process of fermenting and the reaction to it that brings about the major differences between these two sorts of tea. However, both kinds of tea contain elevated antioxidant polyphenol levels (flavonols, catechins, theaflavins, etc.), while a specific type of catechin (named EGCG) can be found in the greatest concentration in green tea and it is the most effective and most studied of all the catechins.
As for black tea, in the process of making it, catechins, owing to their being sensitive to oxidation, are converted, and as a consequence, some researchers have concluded that the darker colored tea does not enjoy as many health advantages as green tea. However, it is without doubt that the darker colored drink delivers numerous health benefits. The reason for this is that the aflavins and the arubigens, substances which are produced during the process of creating black tea give this beverage a boost, also providing it with its dim hue and very unique taste.
What is the difference in taste?
Green tea tastes grassy and light, while black tea normally has a sweeter and stronger taste. On the other hand, oolong tea is a green tea with a sweeter aftertaste. The most famous brand of oolang tea is Earl Grey tea blend. Ultimately, it is a matter of preference, as all teas have a lot of health advantages.