Black tea is a type of tea made through full fermentation (fermentation degree greater than 80%). It uses suitable new buds and leaves of the tea plant as raw materials, refined through typical processes such as withering, rolling, fermentation, and drying. It contains various vitamins, and both the leaves and the brew are red. China has many types of black tea with widespread production areas, including China's unique Congou black tea and Souchong black tea, as well as black broken tea similar to that from India and Sri Lanka.

Black tea is a fermented tea. It uses suitable new buds and leaves of the tea plant as raw materials, refined through typical processes such as withering, rolling, fermentation, and drying. It contains various vitamins, and both the leaves and the brew are red. Black tea originated in the Tongmu Guan area of Wuyi Mountain, Fujian Province, during the mid-Ming Dynasty (around the 16th century). The earliest variety was called Zhengshan Xiaozhong, and in recent years, the unique Jin Junmei black tea has emerged. Based on different manufacturing methods, black tea is divided into Souchong black tea, Congou black tea, and black broken tea. It is named black tea because the dry tea color and the brewed tea soup are predominantly red. When first created, it was called "dark tea." During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs. The chemical components in the fresh leaves change significantly, with tea polyphenols reduced by over 90%, producing new components such as theaflavins and thearubigins. Aromatic substances increase significantly compared to the fresh leaves. Therefore, black tea is characterized by black tea leaves, red soup, red leaves, and a sweet, mellow taste. Among Chinese black tea varieties, Keemun Black Tea is the most famous. Black tea is China's second largest tea category, with exports accounting for about 50% of China's total tea production. Customers are spread across more than 60 countries and regions. The largest sales volumes are to Egypt, Sudan, Lebanon, Syria, Iraq, Pakistan, the United Kingdom and Ireland, Canada, Chile, Germany, the Netherlands, and Eastern European countries.

Unlike green tea, which loses its flavor over time, black tea can be preserved for a considerable period without changing flavor, thus adapting to long-distance transportation. This might be one of the key reasons black tea spread to the West.

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Black tea belongs to the fully fermented tea category. It is made from suitable new buds and leaves of the tea plant, refined through a series of processes including withering, rolling (cutting), fermentation, and drying. Withering is an important initial process in black tea production. During initial processing, black tea is called "dark tea." Black tea is named for the red color of its dry leaves after brewing and the red hue of the brewed soup and leaf base. Main Chinese black tea varieties include: Keemun, Huo Hong, Dian Hong, Yue Hong, Su Hong, Chuan Hong, Wu Hong, etc., with Keemun Black Tea being particularly famous.