Black tea leaves are what are referred to as ’fully oxidized’. During the oxidation process, the simple flavonoid ‘catechin'  in the green leaf, slowly turns to more complex flavonoids called ‘theaflavanoid’ and ‘thearubican’, which give black tea its distinct taste and colour.

Black tea represents 90% of the tea consumed in the western world. Popular blends include: English, Irish, or Scottish Breakfast, and Russian Caravan. These blends consist of tea leaves from several origins.

Flavoured black teas are teas flavoured with fruit, flowers, herbs or spices. Earl Grey is flavoured with the essential oil of bergamot and Masala Chai is flavoured with warming spices including cinnamon, cardamom, ginger, cloves and peppercorns. An example of a ‘smoked’ tea would be Lapsang Souchong from China.