Black teas are the world’s most popular teas. China, India and Sri Lanka are considered the traditional countries of origin for black tea, but it is also produced in Africa, South America and other parts of Asia. The characteristic that best defines black tea is that it is a fully oxidized tea. As with white, green, oolong and pu’erh teas, black tea begins as leaves from the Camellia sinensis bush. After the pluck and withering of the tea leaves, they are rolled to break the cell membranes and then left for a period of time to fully oxidize and develop the deep, dark color and flavor we know so well. When the oxidation process is complete, the leaves are fired to stop oxidation and to remove moisture. Flavorings or scenting may be added during the processing or afterward.