Black teas are the most oxidized of all tea categories. The fresh leaves of the Camellia Sinensis plant are rolled to break the cells and initiate oxidation until the tea reaches the desired taste profile. It is then dried and shaped. The finest black teas consist of buds and tender leaves and the paler, younger buds will oxidize to a lighter color, often called “golden tips”, or to a silver luster. Black teas offer a dark liquor with aromas of malt, caramel, and tobacco with notes of dried fruits (raisins, prunes) or even of stone fruits like peach and apricot.