black tea

Black tea 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 "red tea" (, Mandarin Chinese hóngchá; Japanese kōcha; Korean hongcha), perhaps a more accurate description of the color 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. However, in the Western world, "red tea" more commonly refers to South African rooibos tisane.
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Noun
1. fermented tea leaves
(hypernym) tea, tea leaf
(hyponym) congou, congo, congou tea, English breakfast tea

black tea /'blækti:/
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