Black and green teas both originate from the same Camellia sinensis plant, yet differ significantly in flavor, color, and aroma due to varying degrees of oxidation and distinct processing steps. Beginning with the careful plucking of fresh leaves, the journey includes withering, rolling, and either fermenting or pan-firing—each stage contributing to the final character of the tea. Whether fully oxidized for black tea or minimally processed for green tea, these steps define the signature taste profiles that tea enthusiasts worldwide love.
