Both black tea and green tea are tea varieties with a long history. Green tea has a slightly bitter taste, while black tea has a slightly sweeter taste. The two are completely different and have their own characteristics and are deeply loved by people. But many people who do not understand tea do not understand the difference between green tea and black tea, and even many people think that their difference is derived from the green tea and black tea beverages they often drink. Some people can’t tell the difference between black tea and green tea at all. In order to let everyone know more about Chinese tea, today I will introduce the difference between black tea and green tea, and teach you how to distinguish black tea and green tea, so that you can truly taste the taste of tea when you drink tea in the future.

First, the production process is different

1. Black tea: fully fermented tea with a fermentation degree of 80-90%. The production process does not tea fixation, but directly withers, kneads and cuts, and then conducts complete fermentation to oxidize the tea polyphenols contained in the tea into thearubigins, thus forming the dark red tea leaves and red tea soup unique to black tea.

The color of the dry tea and the brewed tea soup are mainly red, so it is called black tea. When black tea was first created, it was called “black tea”. During the processing of black tea, a chemical reaction occurs, the chemical composition of the fresh leaves changes greatly, the tea polyphenols are reduced by more than 90%, and new components of theaflavins and theaflavins are produced. The aroma substances have increased from more than 50 kinds in fresh leaves to more than 300 kinds. Some caffeine, catechins and theaflavins are complexed into delicious complexes, thus forming black tea, red soup, red leaves and fragrant sweetness. quality characteristics.

2. Green tea: it is made without any fermentation process

Tea leaves are made from suitable tea tree shoots as raw materials, and are directly made from typical processes such as tea fixation, rolling, and drying after picking. The color of its dry tea, the brewed tea soup, and the bottom of the leaves are mainly green, hence the name. The taste is fresh and mellow, refreshing and pleasant. Due to different construction methods, it can be divided into stir-fried green tea made by pot, such as Longjing and Biluochun, and steamed green tea cooked with high temperature steam, such as Japanese Sencha and Gyokuro. The former has a strong aroma and the latter has a fresh and green feeling. .