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Tea is one of the oldest and most popular beverages worldwide, second only to water in terms of consumption. It is made from the leaves of the Camellia sinensis plant, and different processing methods result in various types of tea, with black tea and green tea being the most important and popular. However, there are many differences in the production process, chemical composition, and taste between these two types of tea, which offer different health benefits. The processing of tea plays a crucial role in creating the chemical differences between black tea and green tea. To make green tea, the leaves are quickly dried after being harvested to prevent oxidation. This method helps preserve the high antioxidant properties of the leaves and results in a milder flavor. In contrast, black tea undergoes a more complete oxidation process; the leaves are crushed after being picked and exposed to air to fully oxidize. This process gives black tea a stronger flavor and darker color, with different polyphenolic properties that positively impact heart health.