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

The leaves for green tea undergo a short fermentation process, which preserves more beneficial substances. However, black tea is processed longer – this creates a diversity of flavors. Marina Moiseyak, professor at the Department of Fermentation Technology and Winemaking at ROSBIOTECH University, told "Gazeta.Ru" about this.

Despite the fact that black and green tea are produced from the same plant species (Camellia sinensis), the beverages differ in taste, aroma, and their effects on the body.

"There is a distinction between lightly fermented green tea and fermented black tea. The degree of oxidation of the black tea leaf can reach 80%, while light fermentation involves oxidation of 3 to 12%," the expert explained in a conversation with "Gazeta.Ru."

The specialist noted that the lower degree of leaf processing helps preserve the antioxidant properties of green tea, which is why the beverage is sometimes called "living."

"Black tea undergoes deep fermentation and is dried at quite high temperatures. This does not reduce its nutritional value, as new and interesting flavors are formed in the process, and the invigorating substances are represented by different compounds," Moiseyak explained.

One of the key invigorating substances in tea is tannins. Scientific data shows that with stronger oxidation, these substances are partially converted into theaflavins. This explains the milder energizing effect of black tea compared to green tea, which has a predominance of catechins.