Black Tea Vs Green Tea

Over five million tons of tea are produced worldwide every year. Europe’s most avid tea drinkers, the British, on the other hand, have around 200. Only the East Frisians manage more: 300 liters. This puts them around 120 liters ahead of the Irish who are known as tea lovers. People love drinking tea according to their tastes have been developed, but a true tea lover always craves betterment. In this article, we will discuss black tea vs green tea.

The History of Tea

A good fifth of the tea leaves come from India, the second-largest tea supplier in the world. China, where the drink was first discovered and has been drunk for around 5,000 years, comes first and also provides the greatest variety of varieties. That tea was grown in India at all was an idea of the English, originally no tea plants grew in India. The British had got a taste for it in China and Japan and didn’t want to miss the drink at home either.

So from the middle of the 17th century, they shipped the coveted leaves from East Asia to Europe. The humid, musty air in the cargo holds and extreme climate changes on the way impaired the aroma of the tea, and the trip could take up to a year in bad winds, which made the cargo very expensive.

When trade with China became difficult at the beginning of the 19th century, the British tried to cultivate tea plants in what was then a colony of India. The plant thrived on the slopes of the Himalayas, the Suez Canal and faster ships shortened the journey: tea became the national drink of England and India.

Through crossbreeding, the breeders received more robust plants over time, which today also thrive in less ideal regions for tea cultivation, such as Indonesia, Turkey, and parts of Africa.

Read Also: How to Make Mushroom Tea

Black Tea Vs Green Tea

Whether tea is black or green does not depend on the variety, but on the method of processing:

The fresh leaves are hung up to wither after being picked, which causes them to lose moisture but not completely dry out. Then they come under a rotating press that breaks the cell walls of the leaves so that cell sap escapes and comes into contact with air.

Contact with the oxygen in the air then starts the fermentation. This removes bitter substances from the leaves and makes them durable. At the same time, they change their color and become dark brown to black.

Green tea, on the other hand, is not fermented, but steamed and then dried. White tea, which has only been available for a relatively short time under various trade names, is also not fermented. In order to preserve the substance for this particularly mild drink, the tea gardeners use very young, still unopened leaf buds of certain varieties and air dry each leaf individually.

Whether black, white or green: All types of tea are healthy, but with different characteristics. For example, a new, joint study by Spanish and British biologists has shown that green tea can slow the growth of cancer cells.

Black Tea vs Green Tea (Difference)

Enzymes

One of the main ingredients in green tea, epigallocatechin gallate, or EGCG for short, binds an enzyme that cancer cells need to multiply, preventing them from spreading.

Researchers at Kyushu University in Japan came to the same conclusion last year. According to their studies, a tumor-inhibiting concentration of EGCG can be achieved with two or three cups of tea a day.

Vitamins

Black tea, on the other hand, kills plaque bacteria on teeth. In addition, both green and black teas are high in fluoride, which hardens teeth, as well as calcium, iron, potassium, magnesium, and zinc. Vitamins B1, B2, and C are also found in green tea.

Green Tea Fat Burner

Most people think that drinking green tea can help relieve greasiness and even lose weight, so it has always been a hot spot in the beverage area of ​​convenience stores. Some green tea emphasizes that its exclusive ingredients can break down the greasy factors in the diet and help the intestinal digestion and absorption

Secondary plant substances

Both types of tea have even higher concentrations of polyphenols than vitamins: These natural ingredients of the tea plant strengthen the body’s own defense system. They protect cells and blood vessels by scavenging destructive free radicals.

Which and how many polyphenols are in the cup depends on the type and processing of the tea: During fermentation, the vegetable substances are partially converted. They are just as effective in black tea as they are in unfermented green tea. Black tea contains theaflavins and green tea contains more flavonoids, both subgroups of the polyphenols.

Tea Bag

Tea purists avoid the tea shelf in the supermarket, especially since there is usually the only bag of tea. The bags are no worse than loose leaves. It is by no means waste, but either the finest sifting or leaves chopped up especially for the bag. The tea bag is more productive and needs shorter brewing times, quality and ingredients are often the same.

But: It’s also about the ceremony. Preparing the fine drink means pausing for a moment in day-to-day business and gives the connoisseur the feeling of doing something good for himself.

Persistently stimulating

The fact that tea, like coffee, are liquid thieves due to their caffeine content is now considered outdated. The German Nutrition Society, for example, considers tea and coffee to be perfectly suitable for quenching thirst, it should just not be more than four or five cups a day.

In the past, the caffeine contained in tea was called “Teein” to supposedly differentiate it, but chemically it is the same substance like that in coffee. Due to the tannins in tea, however, it works more slowly and the stimulating effect lasts longer.

In connection with coffee, caffeine is immediately released in the stomach and gets into the blood quickly – but is also broken down again very quickly. In addition, tea does not have a stimulating effect because it simply contains less caffeine: black tea is about half as much as coffee, green tea is even less.