Black, green, red and white tea all originate from the same plant, the camellia sinensis. However, the final product differs in style, taste and caffeine content due to differences in processing.
While black and green teas contain similar amounts of flavonoids, their chemical makeup differs. Green tea have more catechins, a type of simple flavonoid and black tea use to the oxidation process, have more complex flavonoids called theaflavins and the arubigins.
Red tea contains a flavonoid profile between that of black and green tea. Despite the effect of oxidation process on the kinds of flavonoids in black, green and red teas, overall antioxidant activity and level remain similar.