Green tea and black tea both come from the Camellia Sinensis tree (commonly known as the tea tree). However, these two teas differ in their treatment.
The differences between teas lie mainly in the degree of oxidation which affects the color and flavor. Specifically, black tea has the highest level of oxidation, while green tea does not apply oxidation.
In terms of nutritional value, black tea contains many acidic, kalium and fluorinated substances. Green tea is rich in vitamin C, pre-vitamin A and zinc. Black tea is useful for anti-aging, supplementing with phytonutrients. Meanwhile, green tea has many effects thanks to the group of active ingredients, preventing cancer. Plus, thanks to its antioxidant effects, green tea is a familiar ingredient in many cosmetics and functional foods.
Processing is also a factor that creates the unique characteristics of black and green tea. If black tea uses the brewing technique for fermentation after drying, green tea is processed immediately after harvest to prevent fermentation, retaining the natural color of the tea leaves and pure flavor.
In addition, the natural green teas in the market also incorporate the method of drying and steaming so that the essence of the tea is fully preserved. Also from this processing technique, green tea has a light green color, black tea has a dark wood brown color. Black tea has a strong pungent taste, and when drinking tea it slowly enters the body. Green tea brings a refreshing and slightly pungent taste, gently awakens the senses, creating a refreshing ambience.
Not only are green and black teas different, but the green teas themselves are not. The tea in the higher mountainous regions, carefully harvested and without the chemicals used for good tea leaves, has a high nutritional value.
