Tea in which the leaf has been fully oxidized.

Any tea that has been thoroughly fermented before being fired (also see Green or Oolong tea - below).

The most commonly produce type of tea.It is fired or dried after the fermentation or oxidisation period of manufacture. Black tea is processed in four stages: withering, rolling, oxidation, and drying.

Fully oxidized leaves of the Camellia sinensis plant. Black teas are the most popular tea in the world and are also known as Red tea in China referring to the color of the infusion in the cup.

Green tea leaves that have been oxidized, or fermented, imparting a characteristic reddish brew. The most common type of tea worldwide.

The most widely consumed tea in the world, especially the USA where over 90% of tea used is this type. Processed by oxidation and fermentation.

The most commonly consumed tea in the world accounting for approximately 80% of all consumption. In the United States well over 90% of the tea consumed is black. One of three major types of tea, the others being Green and Oolong. Black teas are the most processed of all teas in that they are oxidized or fermented.

The world's most commonly produced tea, originally developed in China. Black tea is processed in four stages: withering, rolling, oxidation, and drying. Of the three major tea types (black, oolong, and green), black tea undergoes the longest process of oxidation.

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tea that has been fired or dried after the fermentation or oxidation period of manufacture.

Black tea is more oxidized than the green, oolong and white varieties; all four varieties are made from leaves of Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas.