Black tea is produced in Kenya and various Asian countries including Sri Lanka, India, and China. The majority of of the world's black tea is grown for the tea bag industry. It is often mixed with other kinds of tea to yield blends such as breakfast tea and afternoon tea. These are typically enhanced with the addition of milk and/or sugar. The Chinese actually call black teas "red teas" because the color of the tea yielded from steeping black tea is reddish in color. Black teas are very flavorful and fullbodied. They are described as brisk, malty, and bracing. These rich flavors are able to develop due to the complete oxidation process.
Below are several types of black teas and their country of origin. Note that there are countless more and each deserves its own merit.
Like all other teas, black tea is first plucked. It is then withered on trays in a controlled and ventilated factory environment. The tea is then rolled, which breaks down the leaves' cell walls and makes sets them up for optimum oxidation. The tea is spread on tables and left in a humid environment, where it will be fully oxidized. Enzymes are transormed into theaflavins and thearubigins which inform taste and color, respectively.