Tea basics
Black Tea vs Green Tea: What Is the Difference?
Black and green tea come from the same tea plant. The main processing difference is oxidation: black tea develops it more fully, while green tea is heated soon after harvest to preserve a different character.
Processing changes the flavor
When tea leaves are bruised or rolled, their compounds react with oxygen. Black tea makers allow this change before drying, which often gives the cup darker color and fuller notes. Green tea makers heat the leaf early, by steaming or pan-firing, to stop most of that reaction.
Neither process makes one category inherently better. A good black tea may be light and fragrant; a good green tea may be savory, sweet, or toasted. The particular leaf and the producer’s choices decide the result.
Brew each on its own terms
A useful starting point is hotter water for black tea and cooler water for green tea. The UK Tea & Infusions Association suggests about 90–98°C for black tea and around 80°C for green tea. Shorten the steep if a cup tastes harsh.
If you are comparing them, use the same water and a consistent amount of leaf. That makes the difference in processing easier to taste.