“Black Tea” as we call it in the West, or "Hong Cha" ("Red Tea") as it is called in Asia is well-known as an afternoon tea for it’s mellow and sweet flavor. It is also a perfect "pick-me-up" tea and a good replacement for coffee.
Unlike green tea processing, which attempts to preserve the green color of fresh tea leaves, black tea processing encourages the tea leaves to oxidize and change color from green to coppery red. This change in leaf color is referred to as oxidation.
Being fully fermented, black (or red) tea has dark leaves and produces a deep colored liquid, as well as tender, yet profound characteristics.