Both green tea and black tea are made from the tender shoots of the tea plant (Camellia sinensis). The differences in the final product are due to the different methods employed in the processing of the tender shoots. In black tea the predominant class of water soluble polyphenolic compounds in tea shoots known as catechins is converted to theaflavins and thearubigins during processing while in green tea it remains unchanged.  This is the major difference in the composition of green tea and black tea and the composition of other components are similar. Most of the beneficial properties of tea are due to the presence of high amounts of these polyphenolic compounds in tea. Research carried out so far indicate that polyphenolic compounds in both green tea and black tea have similar beneficial effects. Hence regular consumption of green or black tea will have similar benefits.