Black Tea

To produce black tea, the leaves undergo more oxidation when compared to white, green, and oolong teas. Basically oxidation is turning the green tea leaves into a dark black color. This not only results in darker tea leaves, but also a stronger and more intense taste.
In China, Black Tea is also known as ‘Red Tea’ or ‘Hong Cha’ (红茶), because the leaves brew a dark red colour cup of tea liquor. Scientific studies that drinking black teas actually has its own unique health benefits.