Black tea and green tea come from the same plant, Camellia sinensis, but the processing method is different, which results in differences in taste, color, and health benefits.
Green tea leaves are steamed or pan-fried shortly after they are picked, which stops the oxidation process and preserves the green color and delicate flavour of the tea. Black tea leaves, on the other hand, are allowed to fully oxidise before they are dried, which gives them a stronger and more robust flavour and a dark color.
The different processing methods also result in differences in the levels of certain nutrients and antioxidants. Black tea contains less of the antioxidant catechins than green tea, but it has higher levels of theaflavins and thearubigins. Black tea also contains caffeine, while green tea usually has less. Although Matcha has a high level of caffeine.
Both black and green tea have been linked to health benefits, such as reducing the risk of heart disease, certain types of cancer, and diabetes. However, green tea is often considered to be a healthier choice due to its higher levels of antioxidants and lower caffeine content.
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