They both come from the same plant, Camellia sinensis.
What differs is how their leaves are processed after picking.
The leaves of green tea are quickly heated after harvesting (steamed in Japan, wok-fried in China), which blocks natural oxidation and preserves the green color, vegetal freshness, and light aromas. The result: a delicate tea, often with herbaceous, floral, or slightly sweet notes.
Conversely, black tea is oxidized, with the leaves resting in the open air after picking, allowing more intense aromas to develop. This produces a tea with a more full-bodied flavor, featuring woody, malty, or even caramelized notes.
To summarize simply, we've prepared a table for you:
|
Criterion |
Green Tea |
Black Tea |
|
Oxidation |
None |
Complete |
|
Taste |
Light, vegetal |
Intense, malty |
|
Cup color |
Yellow to light green |
Amber to dark red |
|
Ideal time |
Daytime, relaxation |
Morning, energy |
|
Which one to choose? |
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To discover other tea nuances, find a selection of smoked, oolong, or yellow teas on our website →