Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Black Tea (Assam Fully Oxidized) vs. Oolong Tea (Tie Guan Yin Semi-Oxidized)
Comparing 2 standards across 8 specifications. 8 key differences identified.
Comparing:
Black Tea (Assam Fully Oxidized)
Oolong Tea (Tie Guan Yin Semi-Oxidized)
Assam black tea (Camellia sinensis assamica) is 100% fully oxidized tea leaf from northeast India. Steeping 2.5g in 200ml boiling water (95–100°C) for 3–5 minutes yields a robust, malty liquor with ~45mg caffeine per 100ml, theaflavins, and thearubigins.
Tie Guan Yin is a prized semi-oxidized oolong tea (30–40% oxidation) from Anxi, China. Steeping 5g in 150ml water at 88–92°C in a Gaiwan for 45 seconds produces an orchid floral fragrance, rich theasinensins, and ~25mg caffeine per 100ml over 6+ infusions.
Specification Comparison Table
8 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Fully Oxidized Leaf Infusion (100% Oxidation) | Semi-Oxidized Rolled Oolong Tea (30–40% Oxidation) |
|
Standard Brew Ratio (Leaf : Water)
|
2.5g leaf in 200ml water (1 : 80) | 5.0g in 150ml (Gongfu style 1 : 30) |
|
Brewing Water Temperature
|
95 – 100°C (203 – 212°F / Full Boil) | 88 – 92°C (190 – 198°F) |
|
Steeping Duration
|
3 – 5 Minutes | 45s (1st), +15s per subsequent infusion (6–8 steepings) |
|
Oxidation Level
|
100% (Complete enzymatic polyphenol oxidation) | 30 – 40% (Partial enzymatic bruising and pan firing) |
|
Caffeine Content (per 100ml)
|
~40 – 50 mg (200ml cup = ~80–100mg caffeine) mg | ~25 – 35 mg mg |
|
Theaflavin & Thearubigin Content
|
~80 – 120 mg per cup (Gives deep red color and brisk astringency) mg | — |
|
Bioactive Polyphenols
|
— | Theasinensins (unique oolong dimers), EGCG, L-Theanine |
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