Black tea is a type of tea that is more oxidized than green, white, and oolong teas. All true teas come from the same plant, Camellia sinensis, but black tea undergoes a unique processing method that gives it its distinctive characteristics.
The key difference lies in the oxidation process. After the leaves are picked, they are withered, rolled, and then fully oxidized (exposed to oxygen), which turns them dark brown or black. This oxidation process typically takes 2-4 hours and creates black tea's robust flavor, darker color, and higher caffeine content compared to other tea varieties.
Black tea generally has a stronger, bolder flavor with malty, sweet, or smoky notes, while green tea tastes more vegetal and delicate. Popular black tea varieties include Assam, Ceylon, Darjeeling, and English Breakfast. The full oxidation also makes black tea more stable and longer-lasting than other tea types, which is why it became popular for long-distance trade historically.