Green Tea vs Black Tea: What's the Real Difference?
Green tea and black tea both come from Camellia sinensis, the same tea plant grown across Assam's gardens. The difference isn't the plant — it's oxidation. How much the leaf is allowed to oxidise after plucking determines whether you end up with a light, grassy green tea or a bold, malty black tea.
Oxidation is the Key Difference
Black tea is fully oxidised — the leaves are withered, rolled, and left to react with oxygen until they darken and develop deep, robust flavour compounds. Green tea is minimally oxidised; the leaves are heated (pan-fired or steamed) shortly after plucking to halt oxidation almost entirely, preserving their green colour and lighter, more vegetal, sometimes slightly astringent character.
Taste and Strength
Black tea is bolder, deeper, and more tannic — it's the base for both CTC chai and Orthodox black teas. Green tea is lighter, fresher, and more delicate, with tasting notes that can range from grassy and vegetal to slightly nutty or sweet depending on how it's processed and when it was picked.
Caffeine and Everyday Use
Both contain caffeine, and the difference between them is smaller than commonly assumed — it depends more on leaf grade and steep time than on tea type. Black tea is typically had with milk and sugar as a stronger everyday brew, while green tea is usually taken plain, often as a lighter alternative later in the day.
Which One Should You Choose?
Choose black tea if you want a robust, traditional cup — especially for chai. Choose green tea if you prefer something lighter, want to drink tea without milk, or are looking to diversify your routine with a different flavour profile. Many people keep both on hand for different times of day.
Browse our Black Tea range and our Green Tea range to find your everyday cup.