Compared to the freshness of white tea and green tea, the aroma of oolong tea, and the sweetness of black tea, plain-looking black tea is relatively unfamiliar to young people. They even mistake black tea for something like poria cocos cake, and many people have a vague understanding of black tea.

Black tea can be enjoyed on its own to savor its pine smoke or floral mushroom aromas, reflecting the local terroir, or it can be blended for new experiences.

Black tea has a long history, with traces dating back to the Tang Dynasty. By the Ming Dynasty, its production techniques were well-established, and it became a staple for border trade, known as "border tea." On the Qinghai-Tibet Plateau, the Mongolian Plateau, and along the Silk Road, ethnic groups like the Mongols, Tibetans, and Kazakhs relied on it as a daily necessity, akin to salt, water, and grain, due to its ability to aid digestion and supplement vitamins in their meat-heavy diets.

Today, in northwestern border regions, herders still boil black tea with salt, butter, or milk. In Russia, black tea is a daily ritual, often served with bread, pastries, or sausages. Russians take pride in their tea sets and brew tea with sugar, honey, or lemon, accompanied by desserts.

Black tea, named for its dark color, includes varieties like Anhua black tea, Liubao tea, Hubei brick tea, and Yunnan ripe Pu'er. Anhua black tea dominates the market, while Pu'er is the most famous domestically, and Liubao tea is popular among Southeast Asian Chinese.

Historically, black tea was refined for tribute. Modern production has shifted from coarse processing to high-quality domestic sales, with even ancient tree materials used for Pu'er. Fuzhuan tea, known for its "golden flowers" (a beneficial microorganism), is prized for its health benefits, such as improving gut health and lowering lipids.

Black tea's functionality often surpasses its taste, making it especially suitable for women. Its mild, fermented nature contrasts with the harshness of green tea. Blending black tea with ingredients like milk, honey, or fruit creates unique flavors, appealing to creative drinkers.

In Russia and France, black tea has inspired new tea cultures centered on blending and ritual. In China, ethnic groups like the Mongols and Tibetans have long traditions of blending black tea with milk or butter. The Yao people in Anhua even spice their tea with cinnamon or ginger for added vitality.

Blending black tea is simple: tea + X. Experiment with additives like milk, lemon, or flowers for a personalized drink. Preparation methods include boiling, steeping, or brewing, followed by creative mixing. A British-inspired method involves chilling black tea with fruit for a refreshing treat.