Green / Black / White teas all derive from the Camellia sinensis plant, with their differences, including flavor, color, and caffeine levels, stemming primarily from the level of oxidation. White tea is minimally processed (dried), offering a delicate, floral taste. Green tea is heated (steamed/pan-fired) to prevent oxidation, resulting in a fresh, grassy, and low-caffeine brew. Black tea is fully oxidized, yielding a dark color and bold, robust flavor.

Flavor Profile: White is delicate and sweet, green is grassy and earthy, and black is bold and malty.

Green tea is rich in EGCG, offering high metabolism-boosting and anticancer properties. White tea is minimally processed, boasting the highest antioxidant levels and potent anti-aging/anticancer properties. Black tea is oxidized, providing the highest caffeine for energy while protecting heart health.