Black tea is not naturally grown, but was made on the basis of green tea in the late Ming and early Qing dynasties. It is made from a series of processes such as withering, twisting (cutting), fermentation, drying, etc. The fermentation process causes a chemical reaction in the tea leaves, and when brewed with water, it not only has a pleasant aroma, but also shows a unique dark red color, so it is called "black tea".

Black tea was originally a tea drink unique to the East, but later spread west to Europe to become the favorite tea of the princes and nobles.

Black tea is characterized by its dark color, thick taste with burnt bitterness, malty aroma.

Black tea contains vitamins, caffeine, amino acids, minerals, polysaccharides, tea polyphenols and many other nutritional and efficacy components. Studies have shown that black tea has the efficacy of assisting in lowering blood sugar, blood pressure and blood lipids. The tea pigments in black tea have antioxidant, anti-tumor, anti-inflammatory and anti-bacterial, anti-mutagenic, anti-viral and deodorizing effects.

According to its processing method and tea shape, it can be generally divided into three categories: souchong,Kungfu tea and black crushed tea。

Souchong: Souchong Black Tea is the oldest black tea, and also the ancestor of other black teas: all other black teas evolved from souchong. It is divided into lapsang souchong and Wai Shan souchong, both native in the Wuyi Mountain area.

Kungfu black tea:  According to the variety is divided into large-leaf Kungfu and small-leaf Kungfu。 Large-leaf work tea is made of fresh leaves of arbor or semi-arbor tea tree; small-leaf work tea is made of fresh leaves of shrub-type small-leaf tea tree as raw material Kungfu tea.

Black crushed tea: Black crushed tea can be subdivided into leaf tea, broken tea, piece of tea, end tea according to its shape, the origin is more widely distributed.

As one of the six major tea types in China, black tea undergoes a chemical reaction centered on the enzymatic oxidation of tea polyphenols during the processing, and the composition of fresh leaves changes greatly, reducing tea polyphenols by more than 90% and producing new components and aroma substances such as theaflavin， which have the characteristics of black tea, red soup, red leaves, sweet and mellow, and belong to fully fermented tea.

Benefits of puerh tea:

Black tea contains a certain amount of caffeine, which can increase the excitability of the nerve center, help to focus, improve memory, improve the efficiency of learning and work, but also can play a swelling diuretic effect, speed up the metabolism. Black tea also contains more antioxidant substances, which can play a role in slowing down the aging process. Black tea is made by fermentation, which is milder and less irritating to the gastrointestinal tract, and can also be used with milk to protect the stomach mucosa.