Black tea is a type of
tea that is more
oxidized than
oolong,
green and
white teas. Black tea is generally stronger in flavor than the less oxidized teas. All four types are made from leaves of the
shrub (or small tree)
Camellia sinensis. Two principal varieties of the species are used – the small-leaved Chinese variety plant (
C. sinensis subsp.
sinensis), used for most other types of teas, and the large-leaved Assamese plant (
C. sinensis subsp.
assamica), which was traditionally mainly used for black tea, although in recent years some green and white have been produced.