Green or black: Which tea is healthier?

What is the difference between black and green tea?

Both black and green tea come from the Camellia sinensis plant but differ in their processing methods. For instance, after the tea leaves are harvested, they are wilted and oxidized, which creates the tea's distinct aroma and color. However, the oxidation process can be halted by applying heat, which effectively inactivates the enzymes. This is how different types of tea, such as black and green, are produced.

Black tea is made from leaves of the Camellia sinensis plant that are fully oxidized and fermented to give the tea a bold, robust flavor.

During oxidation, the leaves are exposed to air, which deepens their color and enhances their flavor. From there, the leaves can either be left as they are or heated, dried, and crushed to make black tea. The result of this process is a dark tea with a strong, sometimes bitter taste. The most popular varieties of pure black tea include Assam and Darjeeling, while other popular types of black tea include Earl Grey and Bigelow.

Green tea, on the other hand, is made from young, unfermented leaves of the Camellia sinensis plant. Unlike black tea, the leaves are quickly subjected to heat treatment, processing, and grinding without undergoing oxidation.

Keep in mind that the water temperature, brewing time, and tea concentration can also affect the flavor profile of both green and black tea.

Benefits of green and black tea

Black and green tea have fairly similar nutrient profiles, as both contain caffeine, antioxidants, and other essential phytonutrients. A typical tea beverage prepared with a ratio of 1 gram of tea leaves to 100 milliliters of water, steeped for three minutes, contains approximately 250-350 milligrams of dry tea matter.

These solid tea components consist of about 30-42% catechins or polyphenols, beneficial phytonutrients that help maintain your body's functionality, and 3-6% caffeine.

All types of tea are very useful (photo: freepik.com)

Impact of processing and oxidation

The main nutritional differences between black and green tea stem from their processing and oxidation methods. Although both types of tea contain similar amounts of polyphenols, the types of flavonoids or phytonutrients in each tea vary slightly as a result. Each unique processing method offers distinct health benefits, which we will explore further in the next section.

Both black and green tea are virtually calorie-free and contain comparable amounts of caffeine. One cup of black tea contains zero calories, only a small amount of natural sodium (less than 5 milligrams), and 26 milligrams of caffeine.

In comparison, the same cup of green tea contains fewer than 2 calories, a small amount of protein (0.25 grams), and slightly more caffeine at 29 milligrams. It also contains trace amounts of vitamins and minerals, including iron, magnesium, potassium, sodium, zinc, manganese, thiamine, riboflavin, niacin, and vitamin B6.

Nutritional differences: are they important?

Decades of research have shown that the phytonutrients found in both black and green tea can support cardiovascular and metabolic health.

Recent studies suggest that these teas may also have potential benefits in combating aging, diabetes, and cancer.

The key benefits can be attributed to catechins and theaflavins, which are powerful phytonutrients present in both types of tea. It is important to note that the processing methods used for black and green tea result in somewhat different antioxidant profiles.

Black tea undergoes oxidation and fermentation, during which catechins oxidize (or condense) into compounds known as theaflavins and thearubigins. These compounds contribute to the dark color and slightly bitter taste of black tea.

Green tea, on the other hand, is neither oxidized nor fermented, which helps maintain a higher percentage of catechins, specifically EGCG (epigallocatechin-3-gallate). Keep in mind that this does not mean that the polyphenol content in green tea is higher or better than in black tea; it is simply different.

Additionally, be sure to check out the autumn fruit that has been recommended for Ukrainians to eat.

We also reported that a coach has debunked the main myth about fruits that everyone believes.

This material is for informational purposes only and should not be used for medical diagnosis or self-treatment. Our goal is to provide readers with accurate information about symptoms, causes, and methods of detecting diseases. RBС-Ukraine is not responsible for any diagnoses that readers may make based on materials from the resource. We do not recommend self-treatment and advise consulting a doctor in case of any health concerns.