The main difference between black tea and green tea has been revealed

The leaves for green tea undergo only a brief fermentation stage, which allows them to retain the maximum amount of beneficial substances. Black tea, on the other hand, is subjected to a longer processing period — and it is precisely this that gives rise to its rich palette of flavors. These details were shared with "Gazeta.Ru" by Marina Moiseyak, Professor at the Department of Fermentation Technology and Winemaking at ROSBIOTECH University.

It might seem that black and green tea are obtained from the same plant — Camellia sinensis. Nevertheless, these beverages differ dramatically in taste, aroma, and their effects on the body.

"A distinction is made between lightly fermented green tea and fermented black tea. The degree of oxidation of black tea leaves can reach 80%, whereas with light fermentation, this figure is only 3 to 12%," the expert explained in a conversation with "Gazeta.Ru."

According to the specialist, it is precisely the gentle processing of the leaves that allows green tea to retain its powerful antioxidant properties — it is no coincidence that this beverage is often called "living."

"Black tea is deeply fermented and dried at fairly high temperatures. However, this does not diminish its nutritional value — during this processing, new and interesting flavors are born, and the stimulating substances are represented by entirely different compounds," Moiseyak explained.

One of the key roles among the stimulating components of tea is played by tannins. Scientific evidence shows that during more intensive oxidation, these substances are partially converted into theaflavins. This is precisely why black tea provides a gentler invigorating effect compared to green tea, in which catechins predominate.