Tea exists in a range of flavors, including green and red tea. Tea must originate from the Camellia sinensis plant to be designated as such. Green tea has been drunk daily across Asia for countless generations, and it remains one of the most widely enjoyed teas in the world.
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However, several tea-like beverages, like red tea, are not made from the Camellia sinensis plant. Red tea, also known as rooibos tea, is a newcomer to the market, having just acquired prominence in the 1990s other than in South Africa. Rooibos is a herbal tea derived from the Aspalathus linearis plant that only thrives on African grounds. Its popularity has increased thanks to its mellow flavor, lack of caffeine, and long history in recent years.
So, if you are curious about how these two different teas compare? Let's have a look at what each has to offer!
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Green Tea vs. Red Tea: Origins
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Green Tea
Green tea is cultivated and marketed in many places worldwide, including China, Taiwan, Japan, New Zealand, and India. All Green teas produced come from the same plant species. Green tea is regarded to be discovered in China. Until today, the term "tea" in China is supposed to relate primarily to green tea rather than the entire category of tea that the modern world knows. The Camellia sinensis plant species is thought to have originated in China's Yunnan province. According to Chinese Legends, Shennong, an emperor of China and reputed founder of Chinese medicine, is said to have discovered tea as a drink in 2737 BC when some tea leaves from a surrounding tea tree dropped into his cup of newly boiled water. This beverage came to be the green tea that most people know today.
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Red Tea
Rooibos is a broom-like member of the plant family Fabaceae that persists by developing its root system up to 3 meters deep in the soil in the Western Region of South Africa, in a remote mountainous terrain known as the Cederberg. As a result, it develops needle-like leaves and yellow blossoms, which native Africans have been using for generations. This alpine plant survives and produces the ideal component for creating red tea because of the unique climate, which ranges from sub-zero in the wintertime to more than 40 degrees Celsius in the summer. Red tea has its origins in tea dating back to 1902. It is today enjoyed in several countries worldwide, making it a significant part of the South African culture and economy.
Green Tea vs. Red Tea: Production Process
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Green Tea
Depending on the sort of green tea wanted, green tea is prepared and cultivated in many ways. Nurturing settings can be divided into two categories: those planted in the sun and those produced in the shade. Green tea plants are cultivated in rows and trimmed to generate consistent shoots. They are picked three times per year on average. April or May is when the first harvesting occurs. The second collection occurs typically in June and July, with the third harvest occurring in July or August. There will occasionally be a fourth growing season. The first flush of the spring season brings the highest-quality leaves and higher pricing. Tea leaves must be dried after plucking to avoid aging or fermentation, which prevents any chemical activities that cause oxidation. Green teas are frequently pan-fired, either over a fire or in an electric pan. For even curing, the tea leaves should be regularly agitated. Withering involves spreading the tea leaves on wooden straw or bamboo racks to sit under direct sunlight or heated air. Tea leaves are rotated around once more to achieve equal drying. Tea leaves are then rolled or shaped after drying. Machines are used to roll or shape green tea leaves. High-end leaves are hand-rolled into various shapes in China, including pointed, twisted, round, curly, and more. When the tea is rolled, it gives it a characteristic appearance and controls the availability of natural components and flavor when brewed. After the final rolling phase, green tea should be left to dry for around 30 minutes before being stored. The tea is stretched out on a caterpillar-like apparatus and progressively dehydrated to moisture levels of almost 5%. The partially processed tea, Aracha, is transported to tea traders or distributors for final processing and packing. The size of Aracha varies, and it still includes stems and debris.
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Red Tea
In the summertime months of March, the seeds are planted in well-prepared seedbeds to begin the creation of rooibos. Seedlings are transferred after the first rainfall in the colder winter months of July. The very first crop is harvested after one year and six months. The harvest season lasts from January through April. The branches are then trimmed about 40cm above ground level. On average, a single plantation can yield three to four crops. The bushy African shrub is chopped manually, and its leaves and stems are bundled into bunches when gathered. The bundles are separated and then sliced or crushed to stimulate oxidation. The plant's active compounds and oils are brought out by oxidation or contact with oxygen, which also assists the leaves in acquiring their rich texture and flavor. The rooibos tea gets deeper in color and tastier and fuller flavor as it oxidizes. This tea is what most refer to as crimson rooibos. Rather than being fully oxidized, a much less oxidized rooibos is heated and dehydrated quickly, leaving it somewhat green in color and leafy, mineral-like flavor. Green rooibos is the less aged variant of rooibos tea.
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Green Tea vs. Red Tea: Content
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Green Tea
Growing the green tea leaves under shade during the cultivation process improves the production and concentration of compounds such as caffeine, theanine, chlorophyll, and different kinds of catechins. Green tea contains four significant catechins, including (-)-epicatechin, (-)-epicatechin-3-gallate, (-)-epigallocatechin, and (-)-epigallocatechin-3-gallate. The latter of these four significant catechins is the most abundant, with green tea being its most significant concentrated source. Green tea has a lesser caffeine level per cup than some other teas, such as black tea, and far less caffeine than coffee. The exact level of caffeine per cup of green tea, like with all beverages made from caffeinated plants, is difficult to specify because it varies depending on the type of green tea and how it was handled and completed. The amount of caffeine ranged from 11 to 47 milligrams per 8 oz of green tea. However, some claim that green teas can have up to 60 milligrams per brewed cup. Green tea also contains carbs, protein, fat, vitamins, minerals, and other active ingredients. Green contains 3 mg sodium, 2200 mg potassium, 280 mg phosphorus, 44 mg calcium, 20 mg iron, 65 mg vitamin E, 250 mg vitamin C, 4 mg niacin, 13 mg vitamin A, and 1 mg vitamin B2.
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Red Tea
Ascorbic acid, or vitamin C, is abundant in rooibos as a raw leaf, but it is depleted when turned into tea. Rooibos tea contains no caffeine and has a lower tannin content than green tea or black tea. Aspalathin, flavanones, flavones, flavanols, nothofagin, luteolin, orientin, and dihydrochalcones are polyphenols found in Rooibos tea. Cinnamic and benzoic acids are present in the produced leaves and stems. Minerals such as magnesium, calcium, zinc, iron, and alpha hydroxyl acid are also found in Rooibos tea.
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Green Tea vs. Red Tea: Taste and Brewing
Neither green tea nor rooibos is a medicine, and we won't pretend otherwise. What really separates them in your cup is flavor, caffeine and the way you brew them.
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Green Tea
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Flavor
Green tea tastes fresh and vegetal. Chinese pan-fired green teas lean toasty and nutty, while Japanese steamed green teas are grassier, with a savory, seaweed-like umami that comes from L-theanine. Catechins such as EGCG give green tea its brisk astringency and a light bitterness.
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Caffeine
Green tea contains caffeine, usually less than black tea and far less than coffee. If you're sensitive to caffeine, enjoy it earlier in the day, use a little less leaf, or keep your steeps short.
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Brewing
Use water well below boiling, around 70-80°C (158-176°F), and steep for one to three minutes. Water that is too hot or a steep that is too long pulls out more catechins and makes the cup bitter. Good green tea can be steeped two or three times.
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Flavor
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Red Tea
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Flavor
Red rooibos is naturally sweet, with notes of honey, vanilla, dried fruit and a gentle nuttiness. Its low tannin content means it is smooth rather than astringent. Green rooibos tastes lighter, leafier and more mineral.
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Caffeine-free
Because rooibos is an herbal infusion rather than a true tea, it contains no caffeine. That makes it a popular choice for an evening cup or for anyone who wants a warm drink without caffeine.
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Brewing
Rooibos is forgiving. Use boiling water and steep for five minutes or longer; it rarely turns bitter. In South Africa it is often served with milk and sugar, and it also makes an easy iced tea with a slice of lemon.
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Flavor
Final thoughts:
Green tea and Red tea vary widely from their origins to their production process, chemical compositions, and flavors. However, these drinks offer their own unique experiences that every individual can enjoy. So, if you are one of those wondering what tea to drink between the two, you should try both. Each tea has something to offer that hopefully will hook you to keep coming back for more.
References:
- Piek H, Venter I, Rautenbach F, Marnewick JL. Rooibos herbal tea: An optimal cup and its consumers. Health SA. 2019;24:1090. Published 2019 Feb 21. doi:10.4102/hsag.v24i0.1090
- Spoon University. 2021. Tea Time Showdown: Red Tea Vs. Green Tea. Retrieved from: https://spoonuniversity.com/lifestyle/what-is-the-difference-between-red-and-green-tea. Retrieved on 3 May 2022.
This article is general information about tea, not medical advice. If you're pregnant, breastfeeding, taking medication or managing a health condition, please talk to your doctor before changing what you drink.
