by A Total TaiTai Tale
White tea, green tea and black tea all come from the same plants… it’s just a matter of leaves and the process.
White tea is minimally processed and not oxidized (it retains the natural antioxidants), it but does not develop as much flavor, color, or caffeine.
Green tea has a minimal amount of oxidation, halted by additional pan-frying (Chinese teas) or steaming (Japanese) steps. The additional processing brings out more flavor, and allows for caffeine to develop, at the cost of a reduction in antioxidants.
Black tea is fully fermented, which blackens the leaves and causes the formation of caffeine and tannins. It generally possesses the most robust flavor and highest level of caffeine, but the least antioxidants.
from Tumblr https://ift.tt/2A9mxUr