Tea (Camellia sinensis) is one of the most widely consumed beverages globally, with different processing methods producing distinct categories such as black and green tea. Among these, Black Orthodox Tea and Green Tea are particularly significant due to their global demand, cultural importance, and contrasting characteristics. Though derived from the same plant, their differences stem from post-harvest processing, chemical composition, sensory attributes, and health associations.

Processing Differences
The key distinction lies in oxidation. Black Orthodox Tea is fully oxidized; the leaves are withered, rolled, oxidized, and dried, resulting in a deep color, complex aromas, and robust flavor. Green Tea undergoes minimal oxidation, as freshly plucked leaves are heat-treated by steaming or pan-firing to deactivate enzymes, preserving their green color, vegetal notes, and high catechin content.

Chemical Composition
In black tea, catechins are transformed into theaflavins and thearubigins, which contribute to its amber-red liquor, briskness, and malty or floral notes, along with moderate to high caffeine levels. Green tea retains most of its catechins, especially EGCG, giving it strong antioxidant properties, lighter liquor, and generally lower caffeine content.

Sensory and Health Aspects
Black Orthodox Tea is bold and aromatic, often malty or muscatel, while Green Tea is lighter, with grassy, floral, or nutty notes and pronounced astringency. Health-wise, black tea is associated with cardiovascular support and alertness, whereas green tea is valued for its antioxidant, anti-inflammatory, and metabolic benefits.

Cultural Significance
In India, orthodox black teas—particularly Darjeeling and Assam—are prized for their terroir and heritage, forming a major part of the country’s tea identity. Green tea, though traditionally associated with East Asia, has gained popularity due to rising health awareness.

Conclusion
While sharing a common botanical origin, Black Orthodox Tea and Green Tea represent distinct expressions of tea through differing processing methods. One is celebrated for strength and tradition, the other for delicacy and wellness, together highlighting the remarkable versatility of tea.

References
Graham, H. N. (1992). Green tea composition, consumption, and polyphenol chemistry. Preventive Medicine, 21(3), 334–350.
Sharma, V., & Kumar, R. (2019). Comparative analysis of black and green tea: Phytochemistry, processing, and health benefits. Journal of Food Science and Technology, 56(2), 435–445.
Tea Board of India. (2023). Annual Tea Statistics. Government of India.
Chakraborty, S., & Harler, C. R. (2018). Science and Practice of Tea Processing. Tocklai Tea Research Institute.

Author: Dr. Kapil Dev Sindhu, Director, Cirrus Tea Hillbar