Green Teas vs. Black in Japan

I've been translating quite a bit of material for the tea market, in the mix of translation material that has been my means of trying to make a living lately.

In the process, I'm learning some things that reinforce my impressions about the differences between black and green teas.

I found a blog post (https://gjtea.org/the-history-of-japanese-black-tea-wakoucha/) written from the point of view of one who seems to think Japanese tea farmers should make more black teas, which blogpost contains a rather concise history of teas in Japan -- with a focus I really hadn't really seen before. It may explain why teas in Japan tend to be greener than black.

In the short version, teas in the first millennium ("Common Era") and the beginning of the second tended to be green, even in China. That was when tea was brought from China to Japan. Then Japan closed their borders for two centuries while Great Britain tried to take over the world. And Great Britain was fighting China with opium and other dirty tricks.

(Dirty tricks are dirty, even if the goal of opening China up could be viewed as somewhat noble, in case you need to be reminded about the dual consequences of European expansionism.)

So the Japanese tea market focused on, and developed an aesthetic around, green tea.

And Britain kind of helped move forward the trend in the rest of the world of focusing on the more intoxicating, more habit-forming black teas.

Japanese green tea, by the way, is generally prepared and consumed in processes that do not involve temperatures as high as with black tea, which is no small part of the reason that the beneficial chemicals in green tea tend to survive more and the toxic chemicals tend not to be produced as much.

So, I do not really recommend either black or green tea.

But I have been of the opinion that black teas tend to be worse for your health than green.

And now I have a bit more evidence of this concept.

FWIW.