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  Black Tea
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Black tea is a variety of tea that is more oxidized than the green, oolong and white varieties.
All four varieties are made from leaves of Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas.
In Chinese and culturally influenced languages, black tea is known as "crimson tea" (紅茶, Mandarin Chinese hóngchá; Japanese kōcha; Korean hongcha), perhaps a more accurate description of the colour of the liquid. The name black tea, however, could alternatively refer to the colour of the oxidized leaves. In Chinese, "black tea" is a commonly used classification for post-fermented teas, such as Pu-erh tea.
Preparation:
Boil water until it reaches 95°C. Add boiling water into teapot with black tea. For better taste, add milk and sugar
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