1, the efficacy of different

Green tea is made of unfermented tea, retaining the natural substances of fresh leaves, containing tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients are also more. These natural nutrients in green tea have special effects on anti-aging, cancer prevention, anti-cancer, sterilization, anti-inflammatory, etc., which are inferior to other teas.

Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients. Black tea in the fermentation process of polyphenols in the chemical reaction of the fresh leaves in the chemical composition of the larger changes will produce theaflavin, thearubigin and other components of the aroma than the fresh leaves increased significantly, the formation of black tea unique color, aroma and taste.

2, different origins

The originator of black tea in China, the world's first black tea invented by the Chinese tea farmers in Wuyi Mountain, Fujian Province, during the Ming Dynasty, called "Zhengshan Xiaojiao". The Jiang family of Tongmu Village in Wuyishan City is a tea family that has been producing Zhengshan Xiaojiao black tea for more than 400 years.

The earliest origin of green tea is in Bali (now northern Sichuan, southern Shaanxi area), according to the "Huayang Guozhi - Ba Zhi" records: when King Wu of Zhou invaded the Zhou Dynasty, the people of Bali as a reward for the army of King Wu of Zhou, had "offered tea". Huayang Guozhi" is a letter to the history, can be identified: not later than the Western Zhou Dynasty, the north of Sichuan (seven Buddha Tribute Tea) of the Ba people have begun in the garden artificial cultivation of tea.

3, the production process is different

Black tea in accordance with its processing methods and the production of tea shape, generally can be divided into three categories: black tea, black tea, black tea, black tea and black tea tea Zhen.

The processing of green tea is simply divided into three steps: greening, kneading and drying, of which the key is greening. Fresh leaves through the killing, the enzyme activity is blunted, containing a variety of chemical components, basically in the absence of enzyme influence conditions, by the role of heat for physicochemical changes, thus forming the quality characteristics of green tea.

Baidu Encyclopedia - Green Tea

Baidu Encyclopedia - Black Tea