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.
Camellia japonica may or may not be visible. Previously called "Peony Form". Camellias should be planted in the shade in organic, somewhat acidic, semi-moist but well drained soil. If the soil is not well drained, it can cause the roots to rot. As a "Camellia" species, "C. japonica" can be used to make tea. Its processed leaves show aromatic fragrance. It contains caffeine and catechins of the same kind as "C. sinensis". Some fungal and algal diseases include: Spot Disease, which gives the upper side of leaves a silver color and round spots, and can cause loss of leaves; Black Mold; Leaf