With leaves that have been fully oxidized, black teas are prized for rich and warm flavors they produce. Full oxidation results in the blackened appearance of its leaves -hence its name in the West. In China, however, black tea is known as “Hong Cha” or “red tea,” for the amber liquid it produces when infused.

To achieve full oxidation, the leaves are withered and rolled; lower grades are treated more aggressively by cutting, tearing and crushing. Bruising and chopping the tea leaves encourages oxidation much like dicing an apple induces browning of its flesh. Oxidation not only darkens the appearance of the tea’s leaves and brew, but deepens its flavor.

The amount of time and vigor of the rolling process helps to decide the final character of the tea. Long and aggressive rolling results in a more robust tea, while a lighter treatment produces a more delicate tea. The level of oxidation and amount of rolling it undergoes depends on the harvest time, regional style and quality of tea leaves. Premium Chinese black teas consist purely of the fine tipped buds of the plant and are exclusively bruised by hand.

Ranging from floral, sweet, peppery to faintly smoky, black teas are typically enjoyed in China without milk or sugar. Black tea production and consumption was quite limited in China until European taste dictated the demand in the beginning of the 1800s.