1. Green tea is non-fermented, and its dry tea color, brewed tea soup and leaf bottom are mainly green, hence the name green tea. Black tea is fermented tea, which is refined through typical technological processes, such as withering, rolling (cutting), fermentation and drying.

2. The characteristics of green tea retain more natural substances of fresh leaves. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, and the chemical components in fresh leaves changed greatly.

3. Tea polyphenols and caffeine in green tea retain more than 85% of fresh leaves and about 50% of chlorophyll, resulting in less vitamin loss, thus forming the characteristics of "clear green soup color and strong taste convergence". Tea polyphenols in black tea are reduced by more than 90%, resulting in new components such as theaflavins and thearubigins. Compared with fresh leaves, the aroma substances increased obviously. Therefore, black tea has the characteristics of black tea, red soup, red leaves and glycol.

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