Green tea and black tea, both made from the leaves of the Camellia sinensis plant, differ significantly in taste and aroma. These differences arise mainly from the processing process and the geographical origin of the teas. Let's take a closer look at these fascinating differences.

processing process

• Green tea: Produced through a process that minimizes oxidation. Immediately after harvest, the leaves are steamed or roasted to stop enzymatic oxidation. This preserves the green color and delicate aromas of the leaves.
• black tea: Goes through a complete oxidation process. After wilting and rolling, the leaves are exposed to air to allow complete oxidation. This results in a darker leaf color and a stronger, more intense aroma.

Taste and aroma

• Green tea: Offers a wide range of flavors, from fresh and grassy to sweet and floral. Some green teas may also have nutty or umami-rich flavors. The flavors are often subtle and delicate, requiring careful preparation to fully develop.
• black tea: Typically has a full-bodied, robust flavor profile. The aromas range from malty and smoky to fruity and spicy notes. Black tea can have a pronounced sweetness, but also tannin-rich, somewhat astringent properties.

Influence of origin

• The taste of tea is strongly influenced by its origin and growing conditions. Different regions produce teas with unique characteristics:
  • Green tea: Chinese green tea, like Longjing, often has a softer, nuttier flavor, while Japanese green tea, like Sencha, is known for its fresh and grassy notes.
  • black tea: Darjeeling from India often offers floral and fruity aromas, while Assam is bolder and maltier. Ceylon tea from Sri Lanka has bright, citrusy notes.

The choice between green tea and black tea depends largely on personal taste preferences. While green tea is valued for its delicate, complex flavors, some prefer the bold and savory flavors of black tea.