Yes, black tea and green tea both come from the same plant: Camellia sinensis.
While they originate from the same plant species, the crucial differences in their appearance, flavor, and properties arise from the varying processing methods applied to the leaves after harvesting. These processing methods primarily involve different degrees of oxidation.
Key Differences in Processing
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Oxidation: This is the main factor differentiating black tea from green tea. Black tea undergoes full oxidation, which gives it its dark color and robust flavor. Green tea, on the other hand, is processed to prevent oxidation, preserving its green color and lighter, more vegetal taste.
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Withering: The initial step for both tea types often involves withering the leaves to reduce moisture content.
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Rolling: Following withering, the leaves are rolled or crushed to release enzymes. In black tea production, this step facilitates oxidation.
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Heating/Firing: This step deactivates the enzymes responsible for oxidation and reduces the moisture to desired levels.
Summary
In essence, black tea and green tea are like siblings from the same family (the Camellia sinensis plant), but they have different personalities (flavor, color, and properties) due to distinct upbringings (processing methods).
