Live from SupplySide Global 2026, Nutritional Outlook’s Nicholas Jacobus speaks with Michael Anthonavage, VP of innovation at Vitaquest International, about the company’s 2027 consumer trends forecast and how it’s shaping supplement formulation.
News|Articles|February 27, 2026
Green, black, and oolong tea
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Key Takeaways
- A shared origin in *Camellia sinensis* underlies green, black, and oolong teas, with product characteristics determined by post-harvest processing rather than species differences.
- Green tea production includes steaming, pan-frying, and drying steps that prevent fermentation and preserve a minimally oxidized leaf profile.
Fun Fact! While green, black, and oolong teas all come from the same plant, Camellia sinensis, they differ in level of fermentation. Click to learn more.
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Fun fact! While green, black, and oolong teas all come from the same plant, Camellia sinensis, they differ in level of fermentation. The plant’s leaves are steamed, pan fried, and dried for green tea, though they are not fermented. Black tea is fermented, and fermentation levels vary for oolong tea.
Source: National Center for Complementary and Integrative Health. Green tea. Accessed February 24, 2026.
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