Black tea is made from the plant species Camellia sinensis. After the leaves are harvested, they go through a withering process to reduce moisture content. Then the leaves are rolled, either by hand or machine, to break the cell walls thus releasing essential oils. The leaves are then oxidized, a chemical process that occurs when the oils are exposed to air (similar to what happens to a cut apple exposed to air for several hours.) Through this “fermentation” process, changes occur in flavor, color, and aroma. Then baking or firing occurs which stops the oxidation process and dries the leaves. The tea is then sorted and packed.

Because black tea is more oxidized than oolong, green and white teas, it usually has a stronger flavor.