Although both green and black tea come from the camellia sinensis plant, the quantity and kinds of catechins found in green and black tea vary due to their different processing methods.
How are green and black tea processed?
When green tea is processed the leaves are immediately steamed after picking, this halts the oxidation of the leaves, which means a high concentration of catechins is retained in the leaves.
When black tea is processed the leaves are first withered. The leaves are dried in the open air or air is pumped through the layers of leaves. The leaves are left to oxidise for an extended period and this causes the leaves to change colour from green to coppery brown. During this process the catechins are converted to complex flavanoids known as theaflavins and thearubigins.
The processing of black tea produces the distinctive taste and aroma of black tea, but also means much of catechin content and goodness is destroyed.
What do the catechins in green tea do?
There are four…