The processing to make black tea involves full oxidation (or fermentation) of the tea leaves. After the leaves are plucked, they are then laid out to wither for about 8 to 24 hours. This lets most of the water evaporate. The leaves are then rolled in order to crack up the surface so that oxygen will react with the enzymes and begin the oxidation process. The leaves are left to completely oxidize, allowing the leaves to turn a deep black color. Then a final drying takes place. Black tea is generally stronger in flavor than its green and white counterparts and will also maintain its flavor for several years.
Black tea helps with alertness and energy. It may help with improved metabolism and offer heart health and anti cancer benefits.