Black tea is a red leaf soup with bright and bright color, which is a quality feature formed by fermentation. The most representative ones are Ninghong and Dianhong, while green tea is green and moist, with exposed bud peaks and bright soup color, which has the characteristics of clear soup and green leaves. The representative varieties are Longjing and Biluochun.

2. Temperature difference of brewing water

The brewing temperature of black tea is about 90 degrees boiling water, but for high-quality green tea, especially famous tea with tender buds, it is generally brewed with about 80 degrees boiling water. When the water temperature is too high, vitamin C in tea is easy to be destroyed, and caffeine is easy to precipitate, which affects the taste.

3, taste differences

Black tea tastes very different from green tea. After black tea is fermented, tannin is solidified, insoluble in water, not as astringent as green tea, and more palatable. However, because most of the aromatic oil in tea has evaporated, it is not as fragrant as green tea.

4, production process differences

Black tea is fermented tea. Generally, it is made of suitable tea leaves after withering, rolling, fermentation, drying and other processes, while green tea is not fermented at all. After picking, it can be directly slaughtered, kneaded and dried.

What is black tea?

Black tea is a fully fermented tea refined through a series of technological processes such as withering, rolling, fermentation and drying. Withering is an important process in the primary processing of black tea, which is called "black tea" in the primary processing. Black tea is named after the tea soup and leaf background color are red after brewing dry tea.

The varieties of China black tea mainly include Rizhao black tea, Qi Hong, Zhaopinghong, Huohong, Dianhong, Yue Hong, Quanchenghong, Su Hong, Chuanhong, Hong Ying and Dongjiang Chuyunxian black tea.

What is green tea?

Green tea is made from the new leaves or buds of tea trees, without fermentation, through the processes of enzyme fixation, shaping and drying. , and retains the natural substances of fresh leaves, including tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients. The color is green, and the tea soup retains the green style of new tea, hence the name.