Tea is one of the world’s most popular beverages found in almost every country.
The ‘healthier’ choices of tea such as black tea and green tea come in a variety of flavours that one can pick from depending on one’s taste. One might be in a dilemma as to which tea is better and a healthier choice. Although they are made from the same plant’s leaves, there are significant differences.
The distinction between these teas emerges during the manufacturing process.
Oxidation: Green tea is not oxidised in any manner during the manufacturing process. The leaves are picked from the tea plant and steamed to prevent withering and oxidation. The leaves are usually pan-fried or steamed to keep their green colour closest to the tea plants. Of all the teas present, black tea is the only one that is completely oxidised.
Varieties: Thousands of elements influence green tea’s flavour and taste. Green tea can be divided into two types: those from China and those from Japan. The most common tea in the Western Hemisphere is black tea, and other varieties have received critical acclaim.
Health Benefits: When it comes to health benefits, they both include many of the same antioxidant qualities, such as catechins, theaflavins, and thearubigins, all of which contribute to general health and wellness.
Mental Wellbeing: Black tea is a great way to improve your mental health. If you need a surge of energy during the day, this is a wonderful option. Black tea boosts cerebral blood flow, helping you feel more alert and concentrated.
Antioxidants: Black tea has long been praised for its antioxidant benefits and its natural potential to lower LDL cholesterol. Green tea also includes epigallocatechin-3-gallate (EGCG), an antioxidant that has been associated with cancer cell suppression.
Caffeine: Green tea is caffeine-free! The caffeine content of green tea is merely 35 mg per drink. In comparison, a single serving of black tea might contain anywhere from 39 to 109 mg of caffeine.
Acidity: Green tea is also less acidic than black tea, whose oxidation process increases acidity.