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 production in the United States not to open gardens on the Island, but rather to open gardens in Latin America. In 2000 horticulturist Francis Zee found a strain of "Camellia sinensis", the tea plant, that can flourish in the tropical climate and volcanic soil of Hawaii. A joint study of commercially growing tea in Hawaii was started by University of Hawaii at Manoa College of Tropical Agriculture and Human Resources and University of Hawaii at Hilo College of Agriculture, Forestry and Natural Resource Management with the U.S. Department of Agriculture. With the decline of Hawaii's sugar industry, tea cultivation is seen as a possible replacement