Do you love tea? Have you ever wondered what makes black tea and green tea so good for you?
Do you love tea? Have you ever wondered what makes black tea and green tea so good for you? I wanted to share my reflections and understanding of these two timeless brews—so you can sip your next cuppa with full-bodied appreciation, knowing it’s not only delicious but deeply nourishing. Both Teas are rich in antioxidants and help prevent oxidative stress and support overall health. They are both from the same plant Camellia sinensis and many of you may have one growing in your garden at home! After reading my blog you will know how to use the plant to make your own Green and Black teas!
Black tea brings bold flavour and steady vitality, while green tea offers gentle clarity and antioxidant power. Both are steeped in health-promoting compounds and are delicious for you to enjoy as daily rituals and hydration.
Black tea is a rich, full-bodied infusion made from fully oxidised leaves of the Camellia sinensis plant. This is the traditional English and Australian way to enjoy tea. It has a malty, earthy flavour. Sometimes brisk and invigorating which is shaped by a natural enzymatic process. During oxidation, catechins transform into theaflavins and thearubigins, potent polyphenols that support heart health, reduce inflammation, and may help balance cholesterol. Black tea is hydrating for your body and is rich in antioxidants. 
Each cup of black tea contains a moderate dose of caffeine (around 40–70 mg), offering alertness and uplift. It also contains L-theanine, the calming amino acid. So it creates a focused, serene energy. You can enjoy black tea plain or with a splash of milk. Its warmth and depth make it a perfect companion for your daily activities
Green tea, in contrast, is made from unoxidised leaves, preserving its vibrant colour and delicate flavour. Its taste ranges from grassy and sweet to lightly astringent, depending on the variety and preparation. The star compound in green tea is abundant amounts of epigallocatechin gallate (EGCG). This is a powerful catechin known for its antioxidant and anti-inflammatory effects. EGCG has been studied for its role in supporting metabolism, brain function, and even cancer prevention. It’s also a favourite for those seeking weight balance and gentle detoxification. ( Black tea also contains EGCG but in much smaller amounts)
With less caffeine than black tea (about 20–45 mg per cup), green tea offers sustained clarity without overstimulation. It’s best brewed at lower temperatures (around 70–80°C) to preserve its subtle flavour and active compounds. It is delicious blended with herbs for added depth. In our Wild Greens Blend, we infuse green tea with nettle and lemon myrtle for a refreshing, mineral-rich twist.
Did you wonder what the oxidation process is and how to do it at home? . It’s a natural enzymatic transformation that changes the chemistry, colour, and flavour of the leaves. After harvest, tea leaves are gently rolled or bruised to rupture their cell walls. This activates enzymes—especially polyphenol oxidase—which react with oxygen. Catechins convert into theaflavins and thearubigins, giving black tea its signature depth and dark hue. The longer and more carefully this process is managed, the more complex the flavour becomes.
In black tea, oxidation is allowed to unfold fully—often over several hours in warm, humid conditions. Green tea, however, is swiftly steamed or pan-fired to halt oxidation, preserving its bright colour and fresh taste. Oolong teas fall somewhere in between, partially oxidised to create a spectrum of flavour that bridges the boldness of black and the lightness of green.
