Due to the coarse and old raw materials, black tea generally undergoes a longer fermentation period during processing and manufacturing, resulting in leaves that mostly appear dark brown, hence the name black tea. This tea is mainly consumed by some ethnic minorities, such as Tibetan, Mongolian, and Uyghur communities, who prefer black tea as an essential part of their daily lives. In terms of processing techniques, black tea also has its unique methods. Black tea is produced across vast regions with numerous varieties and styles, including Heizhuan, Huazhuan, and Fuzhuan bricks processed from Hunan black tea; Qingzhuan tea processed from Hubei old dark tea; Guangxi Liubao tea; Sichuan's West Road border tea; and Yunnan's compressed tea, flat tea, square tea, and round tea.

Various black tea names: Xiangjian, Hunan black tea; old dark tea; Sichuan border tea; Liubao loose tea; Pu'er tea, Heizhuan tea, Fuzhuan tea, Kangzhuanzi, etc.