Black tea undergoes longer oxidation than green, white, and oolong teas. These teas are all made from Camellia sinensis leaves. Black tea is generally stronger in flavor and contains more caffeine than other teas.
Tea is often called “crimson” in China and other countries with similar linguistic cultures. This refers to the tea’s color. It is still appropriate to use the name “black tea” to describe the color of oxidized tea leaves. You can visit this link and buy black tea online.
In China, the term “black tea” can also be used to refer to various post-fermented teas such as Pu-erh. In other countries-particularly in the West, “red tea” is commonly used to describe rooibos, which is a South African herbal tea or tisane.
This tea retains its flavor for several years. Green teas usually lose their flavor in less than a year. This is why black tea is so popular. In fact, it has been used in trade for many years.
Tea from China originally arrived in Europe as green or semi-oxidized tea. Black tea was not popularized until the 19th Century. Green tea is still the most consumed tea, accounting for over ninety percent.
Some cultures use the term “black tea” to mean tea without milk. Unblended teas are usually named after the region they were made in. Tea’s from different regions will have distinct flavors. The tea can also be blended with other plants or substances to make different drinks.