Black Tea, or red tea as it's known in China, is the result of a complete oxidation of the leaf before being fired. First the leaf is spread out and left to wilt, losing some moisture, stiffness and much of its weight. Then it's rolled, exposing essential oils to the air and starting the oxidization process. When this is complete the leaf is heated to stop the process, graded for quality and packed. Black teas are full bodied and are able to withstand the addition of sweeteners and milk.