Black tea arises from tea plant, camella sinensis. It's really a shrub generally developed within the Asian international locations significantly China and India. Vast plantations will also be discovered in Sri Lanka, Indonesia and Taiwan. Camella sinensis is similar plant source for environmentally friendly, white, and oolong variants of this consume. However, they differ in how the leaves are processed. Among the the teas described, black tea is easily the most oxidized and is also more robust in flavor. The ensuing beverage features a characteristic dark red to reddish brown coloration. The "black" in black tea refers to the coloration from the oxidized leaves applied in generating the beverage.