Black

Black tea is one of the world's best-known types of tea. During production, the tea leaves undergo intense oxidation, which darkens them and develops the tea's characteristic malty, fruity, floral, woody, and spicy aromas. The tea's qualities are influenced particularly by the growing location, the tea plant variety, and the leaf processing method. In the production of black tea, the leaves are withered, rolled, and shaped, after which they are allowed to oxidize under controlled conditions. Finally, the leaves are heated and dried to halt the oxidation process. In China, black tea is known as red tea, or hongcha. Black tea is produced in countries such as China, India, Sri Lanka, Kenya, and Nepal. Well-known varieties include Keemun, Assam, Darjeeling, and Ceylon.