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What is the difference between green and black tea?

Green and black Vietnamese tea, both from the same plant Camellia sinensis, differ significantly in their processing, taste, color and health benefits. These differences are crucial to understanding the unique experience each type of tea offers.

processing process

  • Green tea: Green tea leaves are treated immediately after harvest to minimize oxidation. In Vietnam, the leaves are often quickly steamed or roasted, preserving the green color and fresh, herbal flavors.
  • Black tea: To make black tea, the tea leaves undergo a complete oxidation process. After wilting and rolling, they are exposed to air, resulting in a darker leaf color and a more intense, often malty aroma.

Taste and aroma

  • Green tea: Vietnamese green tea is known for its light, fresh flavors that can range from grassy and sweet to lightly roasted notes.
  • Black tea: Black Vietnamese tea offers a bolder flavor experience, with flavors that can vary from malty and strong to slightly smoky and fruity.


  • Green tea: The leaves and brewed tea have a light, greenish color that is maintained through the minimal oxidation process.
  • Black tea: Complete oxidation causes the leaves to take on a darker color, and the tea itself has a deep golden to dark brown color.

Health Benefits

  • Green tea: Rich in catechins, particularly epigallocatechin gallate (EGCG), green tea offers antioxidants that may help reduce inflammation and protect against various diseases, including cardiovascular disease.
  • Black tea: Contains theaflavins and thearubigins, also antioxidants that support the cardiovascular system and can help lower bad cholesterol. Black tea also contains more caffeine than green tea.

Choosing between green and black Vietnamese tea comes down to personal preference in terms of taste, aroma, and desired health benefits. Both types of tea offer unique taste experiences and health benefits that make them a valued addition to a healthy diet.

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