So what exactly is the difference between black and green tea? In simple terms, oxidation just means that the tea leaves have been exposed to oxygen for a period of time. Immediately after being harvested, the leaves of green tea are heated in order to halt the oxidation process, usually either by steaming or pan-firing.
This ensures that the tea experiences minimal oxidation and stays a bright green color. This means that the leaves turn brown or black, with green no longer present anywhere on the leaf. Historically, black tea and green tea are grown in a variety of overlapping but different regions across Asia and India. Black teas are primarily grown in China and India, with well-known varieties such as Assam, Darjeeling, and Golden Yunnan named after regions in each of these countries.
Some other Asian countries, including Nepal and Vietnam, also produce specialty black teas. Green tea, meanwhile, is more commonly grown in China and Japan. Because black and green tea differ largely in terms of their processing, black or green tea can technically be produced anywhere where tea plants are able to grow and flourish. However, the different histories and cultural factors surrounding black and green tea result in certain regions being more associated with one type of tea than the other.
Green tea is almost always produced from camellia sinensis var. Black tea, meanwhile, may be produced from either camellia sinensis var. In addition to these two main varietals of the tea plant, there are a variety of other regional tea cultivars, many of which have been cultivated over decades in order to be especially suited to producing a particular type of tea.
When brewing black tea, we recommend using boiling water at or around a temperature of degrees. In general, black tea is steeped from minutes, although some varieties of tea may require more or less time. Green tea, meanwhile, should be prepared with water that is a much lower temperature, usually at or around degrees. For some green teas, such as shade-grown Japanese teas like Gyokuro and Kabusecha, even lower temperatures may be required, at or around degrees.
If you use water that is too hot when brewing green tea, you may scald or burn the leaves, resulting in an unpleasantly bitter taste. Green tea is also usually steeped for a shorter time than black tea, typically around minutes. This gives matcha its brilliant emerald color.
Finally, the leaves are stone-ground into a fine, bright green powder. Matcha green tea is prepared by mixing roughly one teaspoon of matcha powder with hot water. Traditionally, a bamboo whisk is used to remove any clumps and blend the mixture into a uniform consistency. You may also use an electric frother to whisk the matcha. To make a matcha green tea latte, simply add steamed milk and your preferred sweetener.
Comparatively, steeping green tea is quite simple. Fill a kettle with fresh, cold, filtered water and heat to just short of boiling. Pour the hot water over the tea bag or tea leaves, and steep according to package instructions—usually around one to three minutes.
Remove the tea bag or diffuser and enjoy sip by sip. However, due to their unique cultivation, processing, and preparation methods, the two teas boast slightly different health benefits. Both types of tea contain antioxidants, polyphenols, and a unique amino acid called L-theanine. Matcha powder and green tea have been used in traditional healing for thousands of years, and today they are commonly used during cleanses and detoxes.
When preparing green tea, the leaves are steeped in hot water to allow the essence of the tea to be absorbed by the liquid. When the leaves are removed from the water, some of the nutrients are removed as well. With matcha, the ground tea leaves are fully ingested. This means all of the nutrients—and caffeine content—is consumed. Additionally, matcha green tea may contain anywhere from three to ten times the quantity of antioxidants contained in standard green tea.
It is also packed with catechin or EGCg, one of the most powerful types of antioxidants. This is largely due to the shade-grown cultivation and processing methods. Green tea contains roughly half the caffeine content of black tea, and a quarter the caffeine of coffee. Matcha green tea contains slightly more caffeine—around half the amount per cup in comparison to coffee. In Japan, producers prefer to steam dry the tea leaves rather than pan fry them like their Chinese counterparts.
Green tea leaves are grown in the shade in Japan to help preserve chlorophyll that gives these teas a vibrant green hue. Japanese green teas contain high concentrations of amino acids that lend an umami flavor to the tea. Tea leaves are harvested by machines rather than by hand. The most popular types of Japanese green tea include matcha green tea and Gyokuro. Matcha is a green tea powder that contains the entire leaves of the tea plant. This tea packs a punch when it comes to health benefits since it contains all the antioxidants and chemical compounds found in green tea leaves.
Gyokuro is the most exported green tea from Japan and features an emerald green color. This tea offers a rich body and satiny feel with savory and sweet flavors. Green tea contains between 25 to 35 milligrams of caffeine with the exception of matcha green tea, which contains between 40 and 60 milligrams of caffeine.
Green tea is often recommended as a substitute for coffee, but this isn't just because it contains caffeine. Green tea leaves have a chemical compound known as l-theanine. This chemical offers increased awareness and mental acuity without the jittery side effects of caffeine. Green tea's ability to make your feel alert and awake is more steady than coffee without any spikes and plunges in energy.
Just like green tea, black tea is made using the leaves of the Camellia sinensis plant. Black teas mainly come from three tea-producing countries: China, India and Sri Lanka. In China, black teas are cultivated in the Anhui and Yunnan provinces. Most Chinese black teas feature whimsical names such as Fairy Branch, which do not indicate which region it was grown in. In India, black tea is produced in the Assam, Darjeeling and Nilgiri regions.
Indian black teas are often named after their growing region, making them easy to identify. Ceylon black tea comes from Sri Lanka, which was formerly known as Ceylon. The main difference between green and black tea arises through the production process.
While green tea is not oxidized, black tea undergoes the most complete oxidation process of the true teas. Black tea leaves are harvested and then withered to reduce moisture content.
The leaves are then rolled to create miniscule breaks in the leaves that allow enzymes to interact with oxygen. Black tea leaves are rolled either by hand or using a machine, depending on the producer and type of tea. Rolled leaves are then spread out on large trays where oxygen turns the leaves black and the final step in the production process begins.
The black tea leaves are fired in ovens to stop the oxidation process and are then packed for sale. Black tea is the most popular tea in the western hemisphere and there are several types that have earned critical acclaim. Black breakfast teas are widely adored in Britain, with Earl Grey leading the charge. Earl Grey teas are black teas that are infused with bergamot, which gives these teas a slight citrusy flavor. Indian black teas offer a wide flavor profile that ranges from malty to floral.
Assam black teas offer a bold, malty flavor that is similar to chocolate and ends with a brisk finish. Darjeeling black tea is more delicate with fruity and floral flavors and a light finish. Nilgiri black tea is also floral, but slightly more fragrant than Darjeeling varieties. Sri Lankan black teas such as Ceylon black tea can vary depending on which region it is grown in. Overall, Ceylon black tea offers a strong, rich flavor profile that boasts hints of chocolate and spice.
Chinese black teas also run the gamut when it comes to flavor. Black teas grown in the Anhui province are known as Keemun black tea. Keemun tea is similar to wine in terms of fruity flavors, but also features hints of pine and tobacco.
Yunnan black tea is richer than Keemun with spiced, chocolate and malty flavors. Black tea contains 50 to 90 milligrams of caffeine on average.
Flavored black teas, such as Earl Grey, or ones that are blended with herbal teas and spices tend to have less caffeine than pure black teas.
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