White tea and green tea are two broad classes of tea, alongside with black tea, oolong, and Pu-erh. This report contrasts white and green teas on a variety of different factors, including caffeine content, health benefits, taste, and cost. First however, we begin by a brief discussion of what distinguishes and defines these two teas, focusing on how they’re produced.
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Production of white versus green tea:
White tea is generally considered the least processed of those mainstream types of tea available on the current market, even though the leaves do experience some processing.
Green tea, on the other hand, is heated, either by steaming (in the case of the majority of Japanese teas) or pan-firing or roasting (the procedure used for most Oriental teas). The heat kills the enzymes that cause oxidation, and might cause the leaves to eventually turn dark brown and become black tea. Green tea thus has a naturally brighter green colour maintained, relative to green tea.
A lot of sources assert that green tea”preserves the natural antioxidants” greater than green tea but there’s not any proof that this is accurate: that the leaf of white tea is really allowed to oxidize more because of the lack of heat early in the procedure.
Caffeine content of white tea green tea:
It’s a common myth that white tea is significantly lower in caffeine than black or green teas! There is not any proof to support that claim, and in reality, the studies that have measured the caffeine content of different teas side have failed to get any conclusive pattern of green, white, or black teas becoming any higher or lower in caffeine as a general rule. What is well-known, however, is that the portion of leaf buds or tips, relative to larger, older leaves, impacts the content. 1 example of a green tea that solidly dispels the myth about caffeine content is silver needle (also known as bai hao yinzhen), which can be made exclusively out of leaf buds, and is among the highest in caffeine of any forms of tea.
Health benefits of white tea vs green tea:
As stated above, the antioxidants, called catechins, in green tea have been maintained in their natural state more than in white teas. This contradicts the claim that less processed teas are higher in antioxidants, and it could lead some to believe that green tea would be the healthier option. But it’s also not true that a lot of the first catechins translates to more health benefits: when antioxidants are oxidized, they get new chemicals but they retain their antioxidant properties. Catechins become a new class of compounds called theaflavins and thearubigins, which are found in small quantities in green tea and in larger amounts in oolong and black teas. Similarly to the problem with caffeine, studies which have compared the antioxidant content of distinct types of teas have found no pattern of a single kind of tea being lower or higher as a general rule.
There are few studies which have directly studied green vs white types of tea concerning impacts on the entire body, and there isn’t sufficient proof to state conclusively that one is far better than the other.
Selecting the highest-quality white and green teas:
Because neither green white appears as a clear leader concerning health benefits or caffeine material, it is logical to make your buying decisions mostly on the basis of quality, flavor, and freshness. Buy and drink whichever one you enjoy most! Loose-leaf tea would be the best option, whether purchasing green or white. As opposed to buying generic tea, start looking for special named types that clearly defines the region of origin and the style and production method. And consider studying sites and review websites to learn what others are saying about a particular company or a particular tea, before placing your order.