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Black tea (black tea) is a variety of oxidized than oolong tea, green and white varieties. All four varieties are made from the leaves of tea trees. Black tea is usually stronger and contains more caffeine than less oxidized tea. The use of two main varieties of species, lobular Chinese varieties of plants (C. sinensis subspecies. And Asam plants with big leaves (C. sinensis subsp.) Assamica, traditionally used only in black tea, has also produced some green tea in recent years. Black tea is the most popular kind of tea in the western world, accounting for about 90% of total tea consumption. This is a very general term, however, because there are many different types of black tea. Varieties of black tea are usually classified by origin. The most popular black teas include: Indian black tea: Darjeeling Tea Assam tea Chinese black tea: Zhengshan race from Fujian Province; Keemun Black Tea from Anhui Province; among the top ten famous teas in China, the only kind of black tea you can find is Dianhong from Yunnan Province; Yingde black tea from Guangdong Province. Ceylon black tea from Sri Lanka

Other areas that produce black tea include Vietnam, Nepal, Turkey's Rize province and India's Nilgiri. The black tea produced in each tea producing area has its own characteristics, and the quality of each producing area may be very different. Low-quality black tea is usually machined and is usually used to make tea bags. High-quality black tea is processed by hand and almost all is sold in bulk. The drinking method of black tea black tea has astringent and bitter taste, which can be reduced by adding milk and sugar. This method is the most popular in the West. However, in China and other parts of Asia, black tea is usually drunk directly. In addition to milk and sugar, other additives include lemon juice (especially suitable for iced tea), vanilla such as mint and basil, and vanilla such as cardamom, cloves and ginger, which are added to black tea in some parts of the world. Black tea is the most popular kind of tea in western countries. This is partly because black tea has a longer storage time than green or oolong tea and is therefore more suitable for early European / Asian trade. With the development of modern modes of transportation, this is less worrying, which may be a factor in the increasing popularity of oolong tea and green tea in western countries.