Green Tea vs Black Tea: Which is Better

by John Staughton (BASc, BFA) last updated -

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The endless question of green tea vs black tea is a constant source of debate, but there are some hard facts about the benefits and downsides of these teas that should indicate a clear winner.

Green Tea vs Black Tea

Two of the most famous teas in the world are black tea and green tea, but in terms of which is better, it’s important to look at the facts.

Black Tea

  • Black tea is made from Camellia sinensis leaves, as is green tea, but it undergoes an oxidation process, which is what makes the leaves turn black. That blackening does eliminate some of the strongest antioxidants in the tea, called epigallocatechin gallate, which has a number of impressive health benefits.
  • Black tea contains more caffeine, roughly 1/3 the caffeine in a cup of coffee, and a number of other polyphenols.
  • This tea is known to help aid weight loss efforts and boost metabolism, as well as hydrate the body and strengthen the immune system.
  • Black tea also contains a higher concentration of fluorides than green tea, which is a compound that can ultimately strengthen the teeth and prevent cavities.
  • Due to the higher level of caffeine in this tea, it also may offer an additional energetic boost, particularly as a replacement for coffee.

Green Tea

  • Green tea is made from Camellia sinensis leaves, but it does not undergo the oxidation process, allowing it to maintain many more of the critical antioxidants, such as epigallocatechin gallate.
  • Epigallocatechin gallate compound found in green tea has been linked to fighting cancer and lowering your risk of cardiovascular disease.
  • Green tea also has less caffeine, which is seen as an advantage for many people who want to reduce their intake of this chemical.
  • In terms of taste, green tea is often preferred, since it is milder and doesn’t maintain the same acidity that black tea can have.
  •  Green tea is typically consumed without any sweeteners whereas black tea is consumed with lemon or honey to counteract acidity
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About the Author

John Staughton is a traveling writer, editor, publisher and photographer with English and Integrative Biology degrees from the University of Illinois in Champaign-Urbana (USA). He co-founded the literary journal, Sheriff Nottingham, and now serves as the Content Director for Stain’d Arts, a non-profit based in Denver, Colorado. On a perpetual journey towards the idea of home, he uses words to educate, inspire, uplift and evolve.

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