Let’s talk about the difference between green and black tea, a question that is asked often by many tea drinkers.
But first, did you know that after water, tea is the second most popular drink worldwide, with two-thirds of the population benefitting from a hot (or iced!) cup of black or green tea? With both teas being wonderfully popular, what is it that makes each a go-to for tea novices and aficionados alike? Let’s start with the basics: did you know that black and green tea come from the same plant?
That’s right! Both teas are derived from Camellia sinensis plants, but they differ in terms of how the plant’s leaves are handled. Keep reading to learn more about these teas and what makes Bigelow Tea especially stand out from the rest.
The Difference Between Green and Black Tea
Black tea is made from oxidized leaves. What does this mean? Oxidation is when oxygen interacts with plant cells to cause biochemical changes. The black teas leaves, once they are exposed to oxygen and lightly dried, darken in color and become more robust in flavor. The leaves are then given the final drying and are cut to size. This process gives the tea a characteristically copper leaf color and brew color. The oxidation process also changes some components of the plant matter, giving black tea a more earthy, robust flavor than green tea.
To make green tea, the leaves are not exposed to oxygen so therefore are unoxidized unlike black tea. The leaves retain their green color and create a light refreshing taste profile. The leaves are dried after plucking and then immediately heated to prevent further oxidation. This heating also helps maintain the leaves’ green color and the components of the plant itself.
The method of processing green tea and black tea create a difference in the characteristics of both. The health benefits of each can vary, with green tea offering a higher level of EGCG and black tea providing theaflavins. Studies say EGCG is renowned for its antioxidant protection and potential ability to aid in cancer prevention. Theaflavins are studied for their roles in heart disease and stroke prevention.
Why Bigelow Tea Is Different
The Bigelow family has been dedicated to the craft of making high quality teas since 1945; the difference is always in the details!
The family sources ingredients from high-elevation gardens with exceptional teas that hail from the misty mountain tops of India and Sri Lanka, where tea leaves are harvested at their peak by-hand. Why? The unique climate of these regions nurtures a bold and well-rounded flavor, as well as beautiful aromas, in every blend.
In addition to assessing each crop, for generations the family has worked closely with farmers in those communities. Every Bigelow teabag is sourced with the highest-quality ingredients and contributes to responsible conservation and economic equity with these long standing partners. As Bigelow has remained a family business since being founded by Ruth Campbell Bigelow over 75 years ago, the family recognizes the importance of honoring these long standing relationships.
So, each time you drink Bigelow tea, take a moment to relax and unwind knowing you’re getting delicious quality and generations of dedication with each cup whether it be your favorite green or black tea.