Tea is not just a flavorful experience to enjoy, but it is a complex combination of compounds that make it an extra interesting beverage. Tea consists of distinctive characteristics depending on the region it hailed from. For example, Ceylon tea would offer a slightly distinctive assortment of flavors and smells along with its benefits, compared to tea from China. Since the differences are apparent, it is interesting to understand what makes it visually and flavor-wise different.
The trick is in the aforementioned compounds, which are natural chemicals that determine the taste, aroma, color of a tea. The chemicals that give tea its color are called flavonols, flavones, isoflavones, and anthocyanins. Plus, oxidization, which is the process of drying the tea leaves, allowing the leaves to get darker, may alter the appearance of the liqueur of the tea. Ceylon tea, mainly black tea, is left to darken for a longer period in comparison to white tea.
In conclusion, tea color differs from one variant to the other due to the chemical compounds and the oxidization process.