Tea...Black vs. Green

FOR IMMEDIATE RELEASE
September 18, 2008

My vice is actually coffee. I've enjoyed it probably every day of my life since the age of 5, usually 1-2 cups a day. I'm 5 foot 8 inches so if it stunts your growth I'm happy about. Who knows how tall I would be if I had never started drinking coffee! Anything with coffee flavor, I will like it. But back to tea….I know enough tea drinkers that the question of Green Tea vs. Black Tea comes up often.

Q: Which is more popular Green Tea or Black Tea?

A: Black tea accounts for over 90% of the tea consumption in the western world.

Q: Where is Green Tea popular?

A: Green tea, for centuries the beverage of choice in Asia, is rapidly gaining popularity in the western world.

Q: Where are black teas produced?

A: The world's finest black teas are produced in India (Assam, Darjeeling and Nilgiri), Sri Lanka (Ceylon) and China.

Q: What does Black Tea taste like ?

A: During the production process of black tea the leaves are changed substantially, allowing the characteristic flavors of black tea – ranging from flowery to fruity, nutty and spicy – to emerge.

Q: What does Green Tea taste like ?

Green Tea's natural aroma and widely acclaimed health benefits make green tea appealing to both the tea lover and previously non-tea drinker. Many believe the aroma of these teas surpasses even the best black teas subtlety and complexity. When preparing green tea, it is important to use water below the boiling point and to carefully watch the infusion time to avoid bitterness. Pay attention to brewing instructions given with each tea.

Q: What is the difference?

Unlike green or oolong teas, black teas, during the production process, undergo a full oxidation (usually called fermentation) which causes the leaves to turn black and gives them their characteristic flavor.

Q: Which has more caffeine?

A: Black Tea (1-minute brew) 5 oz. 20-34 mg. Caffeine per serving. Green Tea

(1-minute brew) 5 oz. 9-19 Caffeine per serving

The production of Black Tea (Red Tea)

After picking, the green leaves are spread out on tiers of racks to wither for about 12 to 18 hours. During the long withering process, the leaves lose most of their moisture, becoming soft and pliable so they can be rolled . During the rolling, the membranes of the leaves are broken, allowing the juices and essential oils that give the tea its aroma to develop. After rolling, the leaves are brought into large, cool, humid rooms where they are spread in layers of about four inches high to oxidize. During the oxidation process, the leaf color darkens, and the initially bitter juices mellow. The characteristic flavors of black tea – ranging from flowery to fruity, nutty and spicy – begin to emerge. The oxidation process must be stopped at the point where the aroma and flavor have fully developed. This is done by firing the leaves in large ovens. The flavorful juices dry on the surface of the leaves and remain relatively stable until exposed to boiling water during infusion. In the last step, the leaves must be sorted by size. During the production process, many tea leaves are broken or crushed so that the finished tea consists of full leaves, broken leaves and smaller particles (fannings). Since the necessary steeping time increases with the size of the leaf, the tea must be sorted into lots of equal leaf size The production of Green Tea

The intent during the production of green tea is to preserve the healthy, natural and active substances of the fresh leaves so they may be released into the cup at the time of infusion.

After picking, the green leaves are spread out in the hot air to wither. Once they have become soft and pliable, they are traditionally pan-fried in woks. This prevents the leaves from oxidizing (usually called fermenting) as it occurs during the production of black tea.

The subsequent rolling gives the leaves their style: twisted, curly or balled as well as increased durability. Rolling also helps to regulate the release of the natural substances and flavor during the steeping. In the final step, the leaves are dried by firing whereby the natural fragrances and flavors are stabilized; the leaves keep their green color.

The resulting green teas are high in nutrients and minerals; their health benefits are the subject of a great number of medical studies.

The production of Green Tea

The intent during the production of green tea is to preserve the healthy, natural and active substances of the fresh leaves so they may be released into the cup at the time of infusion.

After picking, the green leaves are spread out in the hot air to wither. Once they have become soft and pliable, they are traditionally pan-fried in woks. This prevents the leaves from oxidizing (usually called fermenting) as it occurs during the production of black tea.

The subsequent rolling gives the leaves their style: twisted, curly or balled as well as increased durability. Rolling also helps to regulate the release of the natural substances and flavor during the steeping. In the final step, the leaves are dried by firing whereby the natural fragrances and flavors are stabilized; the leaves keep their green color.

The resulting green teas are high in nutrients and minerals; their health benefits are the subject of a great number of medical studies.