Green Tea vs. Black Tea: Which Is Best?

For most black tea and green tea are the same. And though both are the uppermost buds and
leaves of the same shrub called Camellia sinensis, the similarity ends with the way each is
processed. Both these teas exhibit distinct flavor and taste once they undergo different
processing and oxidation treatments, that is responsible for the brown color.
Once plucked green tea leaves are withered and then heated through the process of steaming or
pan frying, both of which prevent oxidation, helping the leaves remain green, fresh, delicate and
flavorful (light and grassy).
Whereas the black tea leaves, post plucking and withering, are crushed, torn, curled, or rolled
and undergo enzymatic oxidation (chemical reactions caused by exposure to oxygen), before
being dried. This process of full oxidation is referred to as “fermentation” and results in darker
leaves and a stronger sweeter taste and aroma.
Green tea has lower caffeine content than black tea but it varies depending on the plant varietal,
processing, and brewing methods. The oxidation process in making black tea, converts some of
the more simple antioxidants – catechins (polyphenols) of green tea to more complex antioxidant
compounds known as theaflavins and thearubigens. Experts argue that black tea loses out on the
main antioxidants but the other compounds still have a similar positive health impact as green
tea.