Black tea remains inconclusive. Black tea 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. All four types are made from leaves of the shrub (or small tree) "Camellia sinensis." Two principal varieties of the species are used – the small-leaved Chinese variety plant ("C. sinensis" var. "sinensis"), used for most other types of teas, and the large-leaved Assamese plant ("C. sinensis" var. "assamica"), which was traditionally mainly used for black tea, although in recent years some green and white teas have
Tea processing classified based on the degree or period of "fermentation" the leaves have undergone: Tea processing Tea processing is the method in which the leaves from the tea plant "Camellia sinensis" are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo. In its most general form, tea processing involves different manners and degree of oxidation of the leaves, stopping the oxidation, forming the tea and drying it. The innate flavour of the dried tea leaves is determined by the type of cultivar of the tea bush, the quality of the plucked