Green tea and black tea are both derived from the same plant, which is Camellia sinensis. The difference between these teas is the way the tea leaves were processed. Green tea is processed minimally so it retains its nutrients and antioxidants level. It has a light, refreshing taste, with slightly bitter aftertaste.
On the other hand, black tea is made from tea leaves that have gone through fermentation or oxidation. The fermented leaves give black tea an intense, robust taste, distinct aroma, and very bitter taste. The tea is also darker in color because of the blackened tea leaves. Although green tea and black tea are very healthy drinks, they vary in nutrient content. In today’s post, we are listing down the differences between green and black tea:
Black and green tea promotes healthy bones and teeth because they are high in fluoride. Fluoride is a mineral that triggers the mineralization of tissues that make up the teeth and bones. The result? Stronger, denser bones and tooth enamel. Between the two types of tea, black tea contains more fluoride than green tea. It yields about 0.2 and 0.5 milligrams of fluoride per cup. On the other hand, green tea yields about 0.3 to 0.4 milligrams of fluoride per serving. Consuming fluoride-enriched foods regularly protect from cavities, tooth decay, and bone issues.
That said, consuming too much fluoride is bad for the health too. Excessive consumption of fluoride could lead to fluoride toxicity, dental fluorosis, kidney problems, and gastrointestinal issues. Because green tea contains less fluoride, it is hard to go overboard on fluoride.
Black tea and green tea are loaded with cancer-fighting antioxidants but the latter contains more antioxidants per serving. Tea contains four types of catechins. Catechins are a group of flavonoids that protect from oxidative stress. Oxidative stress is the precursor to chronic diseases including cancer and heart disease.
Green and black tea contains epigallocatechin gallate or EGCG. This nutrient regulates gene activity in cancer cells. A study published in the Toxicology and Applied Pharmacology journal found that EGCG inhibits cancer growth and trigger cell death. A separate study published in the Oncology Letters found that EGCG targets colon cancer cells, inhibiting the spreading of malignant cells. The researchers noted that the antioxidants in tea render colon cancer cells inactive.
Green tea contains more cancer-fighting nutrients than black tea because it is processed minimally. When the tea leaves are processed certain nutrients are destroyed. Unfortunately, antioxidants are very sensitive to temperature. With minimal processing, green tea retains its antioxidant level.
Green tea contains lower caffeine at 9 to 50 milligrams compared to black tea’s 42 to 72 milligrams per cup. Although caffeine improves mental alertness and energizes the body, it is bad for the heart. This chemical raises the blood pressure, causing disturbed sleep and increasing the risk of heart attack. Caffeine also is also linked to gout flare-ups, breast cysts in women, headaches, and allergic reaction. University of Maryland Medical Center recommends drinking green tea instead of black tea to reduce caffeine consumption. It helps if you limit your consumption of tea to 5 cups a day.
Controls Cholesterol Level
Because green tea contains more antioxidant EGCG than black tea, it is a great drink for those with high cholesterol level or afflicted with coronary artery disease. A study published in the Journal of Biological Chemistry found that green tea controls blood sugar levels, boosts good cholesterol in the bloodstream, and improves blood vessel function.