There is a myth that green and black tea are made from different plants, which explains the difference in their appearance and taste. However, in reality, the difference lies only in the processing technology of the tea leaves.
Features of tea production
The technology for making green tea is relatively simple. The collected leaves are placed in special apparatus, with the help of which moisture is removed from them. After going through this procedure, the parts of the plants are distributed in boxes and sent for sale. That is why green tea is more natural than black: it even tastes like fresh brewed leaves.
To make black tea, special rollers are used. First, moisture is removed from the leaves, leaving them to dry for several hours, after which each leaf is rolled in rollers. In this case, the plant tissue is artificially destroyed, and enzymes enter into a reaction. After rolling, the dried leaves undergo oxidation, as a result of which the main component of the plant - catechin - is converted into thearugibin, theaflavin and other complex combinations of flavonols. It is thanks to this process that black tea acquires a characteristic shade, smell and taste, for which it is appreciated by both amateurs and professionals.
The benefits of green and black tea
Since no fermentation is used in the production of green tea, this drink contains enzymes, i.e. molecules that speed up chemical reactions in the body. It is for this reason that such a drink is often drunk by those who want to normalize metabolism and accelerate weight loss. Please note: not all types of green tea are distinguished by this advantage. In particular, fermentation is carried out in the production of Oolong, but only it takes a very short period of time, in contrast to the oxidation process of black tea.
For a long time, it has been widely believed that only green tea is a powerful antioxidant and can have a rejuvenating effect on the body. However, in reality this is not the case. Of course, the percentage of catechins that act as antioxidants is higher in green tea. Nevertheless, scientists have been able to establish that thearugibin and theaflavin are in no way inferior in the benefits of catechin, so black tea rich in them can also be called a wonderful antioxidant drink.
In general, both the medicinal and anti-aging properties of green and black tea are comparable, so it is difficult to say which of these drinks is healthier. This means that the best option for the buyer is to choose the one that they like best.
