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.
Extended data:
Without fermentation, green tea retains the natural substances of fresh leaves, and contains many nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids and vitamins. These natural nutrients in green tea have special effects of anti-aging, anti-cancer, sterilization and anti-inflammation, which are beyond the reach of other teas. Green tea is a kind of tea made from suitable new shoots of tea trees through typical technological processes such as enzyme fixation, rolling and drying.
Black tea is mainly produced in China, Sri Lanka, India, Kenya and other places. Black tea is made by picking, withering, rolling, fermenting, drying and other steps. There is one more fermentation process than green tea. Fermentation refers to the oxidation of tea leaves in the air, which reduces the contents of tea polyphenols and tannins, and produces new components such as theaflavins and thearubigins, as well as aromatic substances such as alcohols, aldehydes, ketones and esters.
References:
Black tea sterilization yellow tea appetizing 5 kinds of tea have great efficacy PK- People's Network