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.
Black tea point, it is referred to as being "stewed" in the UK). When the tea has brewed long enough to suit the drinker's taste, it should be strained before serving. The ISO Standard 3103 defines how to brew tea for tasting. The biggest producers of black tea in the world are: Plain black tea without sweeteners or additives contains caffeine but negligible quantities of calories or nutrients. Some flavored tea with different herbs added may have less than 1 gram of carbohydrates. Black teas from the Camellia sinensis tea plant contain polyphenols known as thearubigins and theaflavins. Meta-analyses of observational studies