In Chinese and the languages of neighbouring countries, black tea is known as “red tea” (Chinese 紅茶 Hóng Chá), a description of the colour of the liquid; the Western term “black tea” refers to the colour of the oxidized leaves. Black tea is a type of tea that is more oxidized than oolong, green and white teas. Black tea is generally stronger in flavour than the less oxidized teas. In China, all four tea types (oolong, green, white and black tea) are made from leaves of the shrub (or small tree) Camellia sinensis (pu-erh tea is made from large leaf varieties). Hundreds of cultivars and hybrid plants have evolved from these Camellia sinensis plant varieties over time. But technically any type of tea—white, green, yellow, oolong, black or pu-erh—can be made from the leaves of any Camellia sinensis plant. In normal practice, the plucked shoots of tea plant consist of buds, shoots and banji shoots. The recommended shoot composition for black tea manufacture is as follows: Three leaves and a bud + soft banji with one or two leaves (85%) – Four leaves and a bud and above (10%) – Immature shoots with less than three leaves (5%). The manufacture of black tea is a complex biological process, and the final quality depends on many factors, including the chemical make up of the green leaf, the level of dehydrated in the tea shoots (withering) and how much the leaves are broken down by mechanical means (CTC crush/ rolling) and the oxidation enzymatic action (non bacterial fermentation) during processing, then firing/drying and sorting.

The top 10 Chinese Black Teas are: Jin Hou He Cha (Golden Monkey Black Tea), ​Dian Hong Jin Ya Cha (Yunnan Red Gold Bud Tea), Qimen Hong Cha (Keemun Black Tea), Tai Yang Gong Fu Cha (Tanyang Tribute Ceremony Tea), Jin Jun Mei (“Gold Beautiful Eyebrow), Yin Jun Mei (Silver Beautiful Eyebrow), Zheng Shan Xiao zhong (Lapsang Souchong), Yunnan Dian Hong Cha (Yunnan Dian Lake Red Tea), Ying De hong Cha (Yingde Red Tea), Jiu Qu Hong Mei Cha (Nine Winding Red Plum Tea).

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