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Black, Green, and White Tea: One Plant, Many Flavors

Steep your mind in Groupon’s study of the three forms of the Camellia sinensis plant to pick the best one for your palate.

Black Tea: Black tea packs a brisk, bold punch of flavor. It derives its color from the oxidation process that it goes through during production. The leaf is allowed to dry and wither as it absorbs oxygen and loses its youthful illusions. This process can also leave the finished product with higher levels of caffeine in proportion to its weight, as other components of the plant decay or evaporate. Black tea has been linked with lowered cholesterol levels and other heart-healthy benefits.

Green Tea: Made from less-oxidized leaves, green tea carries a grassy, bittersweet taste. From the Japanese-powered matcha tea to the Chinese blend of rolled leaves known as gunpowder tea, green tea can vary widely in taste and brewing process. The heath benefits of green tea are a popular subject of scientific study, as the brew is thought to have a strong concentration of antioxidants and doctor-attracting scent compounds.

White Tea: In many ways the little sibling to black and green teas, white tea is made from the downy, immature buds of the Camellia sinensis plant. It hardly undergoes any oxidation at all, and its typically short brewing time often results in a beverage that’s light on caffeine. What white tea lacks in maturity, it makes up for in delicate, fruity flavors and a hefty dose of antioxidants, which remain virtually untouched during its minimal processing.