To make black tea, workers take the leaves and spread them out on shelves where they can dry. Next they are rolled and broken into pieces and put into a room where they absorb oxygen. Chemical reactions change the taste and style of the tea. Finally the leaves are dried with hot air until they turn brown or black. Most black tea comes from Sri Lanka, Indonesia and eastern Africa. When black tea leaves are brewed in boiling water, the tea made from them looks deep dark red, so another name used for black tea, especially in China, is red tea. 