Skip to content
Ever wondered what the deal is with "green tea" and "black tea"? What really is the difference between these two categories? This comparison seeks to help us experience the differences between these categories.
The fundamental difference between them is the amount of oxidation they go through. Black tea and green tea both come from the same plant but are processed in different ways.
When the tea leaves are initially picked, the oxidation process has begun. The cell walls of the tea plant have begun to mix with the surrounding oxygen, and the catechins in the tea turn into flavanoids. The chlorophylls in the leaves (that gives them their green color) turn into pheophytins and pheophorbides, which can give the leaves a brownish-red color.
When cupping these teas side-by-side, the differences in aroma, flavor, and color are obvious. We found that the Gyokuro Kin has an enjoyable umami mouthfeel and marine-like flavor that then progressively turns into bitterness and astringency. The wakoucha, having gone though much more oxidation, has a sweeter flavor and flowery aroma.
We are looking forward to hearing your feedback regarding these teas and how they differ!