You know what they say, 'once you go black, you never go back!' The leaves used to make black tea are allowed to whither so that the water inside them evaporates, absorbing oxygen in what's known as the oxidation process. The result you get is luscious looking, shiny black tea - hence the name!
Generally stronger in flavor and with more caffeine than the less oxidized teas, black tea still accounts for over ninety percent of all tea sold in the Western world. It holds its flavour well even after a number of years, which meant that it was widely used for trading throughout the world. Compressed blocks of black tea were even used as a form of currency in some countries!
Black tea has many flavours and can produce anything from fruit like textures, to smoky, strong tastes, although it's generally the boldest and most robust of all the varieties of tea.
For the best results, infuse black tea in water of 100 degrees Celsius for 2 - 3 minutes. If you do it right you should end up with a beautiful dark golden colour and when you get that, you know it's time to taste!