lack Tea is a type of tea that undergoes full oxidation during its processing, which gives it a dark color and rich flavor. Here’s a concise overview:

Key Characteristics:

1. Processing:

   • Black tea leaves are fully oxidized, which means they are allowed to wither, roll, and ferment before being dried. This process enhances the tea’s color and flavor.

2. Flavor:

   • Black tea has a robust, bold flavor with malty, fruity, or even smoky notes, depending on the variety and processing method.

3. Caffeine Content:

   • Contains more caffeine compared to green tea and white tea, typically ranging from 40 to 70 mg per 8-ounce cup, depending on the type and steeping time.

4. Varieties:

   • Assam: A strong, malty tea from India.
   • Darjeeling: A delicate, aromatic tea from India with a muscatel flavor.
   • Earl Grey: A flavored black tea with added bergamot oil, giving it a citrusy aroma.
   • Ceylon: A bright, brisk tea from Sri Lanka, known for its lively flavor.
   • Keemun: A Chinese black tea with a complex, winey flavor.

5. Preparation:

   • Brewed with boiling water (around 200-212°F or 93-100°C) and steeped for about 3-5 minutes. Over-steeping can make the tea bitter.

6. Consumption:

   • Can be enjoyed plain or with additions like milk, sugar, honey, or lemon. It’s also the base for popular blends and flavored teas.