Black tea, also translated to red tea (Chinese: 红茶) in various Asian languages.

Black tea emerges from a green leaf through a magnificent transformation during deep fermentation. Through the processes of rolling and thorough oxidation, the tea polyphenols in the tea magically transform into tea red pigment and tea yellow pigment. This not only gives it its characteristic dark and lustrous appearance and bright red soup color, but also nurtures a rich and warm flavor world - from the "Qi Men fragrance" of Chinese Qimen black tea, resembling flowers, honey, and fruits, to the unique musk grape aroma of Indian Darjeeling black tea, to the smoky aroma of Zhengshan Small Leaf, each cup carries the imprint of the local environment. It is both the ancient wisdom of the East and has been a commodity and medium that connects cultures across the ocean, eventually integrating into global daily life. Whether it is a refreshing morning drink, an English-style leisurely afternoon tea paired with snacks, or a thick milk tea mixed with sugar, black tea always with its inclusive personality and mellow, warm, and moist texture comforts people in different times and moods, becoming one of the most widely consumed tea types in the world.