White, Green, Black, and Oolong Tea: Whats the Difference?

Reactions - Uncover the Chemistry in Everyday Life

Youtube ID: Caq0AMr3f_s

Reactions Science Videos | April 9, 2019

Did you know that many different types of tea come from the same plant? It’s pretty amazing, considering the various flavors and colors, but what really sets each tea apart are the chemical changes that happen in the leaves during production. This week on Reactions, we’re going to debunk a couple of myths behind the healthful and flavorful compounds found in each type of tea.


Plant polyphenols as dietary antioxidants in human health and disease

Characterisation ofwhitetea–Comparison togreenandblacktea

Biochemical and Microbiological Characterization of White Tea

The effects of green tea on weight loss and weight maintenance: a meta-analysis

Green Tea Extract Thermogenesis-Induced Weight Loss by Epigallocatechin Gallate Inhibition of Catechol-O-Methyltransferase

Analysis of theaflavins and thearubigins from black tea extract by MALDI-TOF mass spectrometry.

Determination of Caffeine Content in Tea and Maté Tea by Using Different Methods

Patterns of adenine metabolism and caffeine biosynthesis in different parts of tea seedlings

Green tea: A magical herb with miraculous outcomes

The Oxford Handbook of Food Fermentations

Theaflavins in Black Tea and Catechins in Green Tea Are Equally Effective Antioxidants

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Produced by the American Chemical Society.



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