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2. Green Tea Vs. Black Tea: What’s the Difference? - AOL

   www.aol.com/lifestyle/green-tea-vs-black-tea...

   Green Tea vs. Coffee: Which Is Better fo. ... Specifically, when it comes to the green tea vs. black tea debate, what’s the difference? Read on for the answer, plus everything else you need to ...

3. Green tea drinkers have fewer brain lesions linked to dementia

   www.aol.com/green-tea-drinkers-fewer-brain...

   Unlike black tea, green tea is not fermented, so retains polyphenols, such as flavanols, of which catechins are particularly important. Catechins are antioxidants that neutralize free nitrogen and ...

4. I Drank Green Tea Instead of Coffee for 30 Days ... - AOL

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   When I opt for tea, I typically choose black tea or a matcha latte. I've never fully explored green tea as my main caffeine source—or go-to beverage—but recently did for 30 days straight.

5. Theanine - Wikipedia

   en.wikipedia.org/wiki/Theanine

   Theanine is substantially present in black, green, and white teas from Camellia sinensis in quantities of about 1% of the dry weight. [ 13 ] [ 14 ] Deliberately shading tea plants from direct sunlight, as is done for matcha and gyokuro green tea, increases L-theanine content. [ 15 ]

6. Green tea - Wikipedia

   en.wikipedia.org/wiki/Green_tea

   Green tea is a type of tea made from the leaves and buds of the Camellia sinensis that have not undergone the withering and oxidation process that creates oolong teas and black teas. [1] Green tea originated in China in the late 1st millennium BC, and since then its production and manufacture has spread to other countries in East Asia.

7. Phenolic content in tea - Wikipedia

   en.wikipedia.org/wiki/Phenolic_content_in_tea

   Darjeeling black tea infusion: Finer black tea has a more orange tone than red as a result of higher theaflavins content. Catechin monomer structures are metabolized into dimers theaflavins and oligomers thearubigins with increasing degrees of oxidation of tea leaves. [6] Theaflavins contribute to the bitterness and astringency of black tea.