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Black teas are known as "red teas" in China because they produce a brew that is typically dark red-brown in tone. They are the most oxidized of all tea types, and have a very characteristic pungency to their aroma. This aroma and its accompanying bold flavor are able to stand up to many additions to the tea, including fruits, florals, spices, milk and sugar. For this reason, black teas are often found as the base to flavored and scented blends, as well as forming the foundation to "breakfast teas" that might be taken with milk and sugar in a traditional English fashion.

Black teas tend to be watery in regard to their foretaste, then dissipate to a mouth-drying astringency on the finish. Their flavor seems to "disappear" immediately after swallowing, but continued attention will reveal a pleasantly persistent aftertaste. Because the black teas are highly oxidized, they will release the highest levels of caffeine into your cup. This fact, coupled with their strong flavor make this category of tea a terrific way to begin your day and a wonderful accompaniment to most meals.