Green Tea vs Black Tea: Key Differences
Processing, flavour, brewing and caffeine — a clear side-by-side comparison of two everyday teas.
By WellnessBrew EditorialPublished Updated 5 min read
Green and black tea start as the same leaf. The difference is oxidation: green tea is heated quickly to keep it fresh, while black tea is allowed to oxidise fully.
How they're made
Green tea is pan-fired or steamed soon after picking, which stops the leaf from darkening and preserves a bright, vegetal character.
Black tea is withered, rolled and left to oxidise fully before drying, developing deeper colour and richer, maltier flavours.
How they taste
Green teas range from grassy and marine (many Japanese styles) to toasty and nutty (many pan-fired styles). Black teas run from brisk and malty (Assam) to bright and floral (first flush Darjeeling).
How to brew them
The biggest practical difference is water temperature:
- Green tea: around 70–80°C for 2–3 minutes.
- Black tea: around 90–100°C for 3–5 minutes.
What about caffeine?
Both contain caffeine, and the amount depends on the leaf, the processing and how you brew it. Rather than generalise, we only show a caffeine level on product pages when the brand provides one.
Sources & notes
- WellnessBrew editorial research on tea processing
This article is general information, not medical advice. Spotted an error? Let us know.
