Black tea 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 been produced.
Darjeeling tea 1839 from Kathmandu, Nepal. In 1841, he brought seeds of the Chinese tea plant ("Camellia sinensis") from Kumaun and began to experiment with tea planting in Darjeeling. The British government also established tea nurseries during that period (1847). Commercial development began during the 1850s. In 1856, the Alubari tea garden was opened by the Kurseong and Darjeeling Tea company, followed by others. According to the Tea Board of India, "Darjeeling Tea" can only refer to tea that has been cultivated, grown, produced, manufactured and processed in tea gardens (see 'Tea Estates' section below) in the hilly areas of Sadar Subdivision,