Black tea

Black tea is made from leaves that are fully oxidized before drying, which turns them dark and gives the brewed cup its characteristic reddish-brown color and bolder, often malty flavor compared with green or white tea. It is the base for many familiar blends, including chai and Earl Grey.

Full oxidation makes black tea sturdier than more delicate styles: it holds up to near-boiling water, a longer steep and even milk without falling apart the way a green tea would under the same treatment. That durability is a big reason it became the everyday standard in many parts of the world.

When buying, origin names like Assam, Ceylon or Keemun-style hint at body and flavor, from brisk and malty to lighter and floral. A common mistake is brewing black tea with the cooler water and shorter time meant for green tea, which leaves it weak, or oversteeping it out of habit until it turns overly tannic and bitter.