Calling the Duel: Black Tea versus Green Tea in the Ultimate Showdown for Health Superiority

Original from China, both black and green teas come from the same plant, Camellia Sinensis. Yet, they have distinct features due to differing processing methods. Green tea leaves are quickly heated after picking to prevent oxidation, while black tea is intentionally left to oxidize, altering its color, flavor, and nutritional properties. Predominantly consumed in Asia, green tea is hailed for its raw, grassy undertones, while black tea, preferred in the West, offers rich, robust flavors.

Peering into the Nutritional Profile

The nutritional compositions of green and black teas diverge due to their unique preparation processes. All teas contain flavonoids, potent antioxidants with significant health benefits. Green tea is rich in catechins, primarily EGCG (Epigallocatechin gallate), known for its cancer-fighting properties. On the other hand, black tea, due to oxidation, contains theaflavins and thearubigins, which have been associated with improving heart health.