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Black tea  is a type of tea that is more oxidized than oolong, green and white teas. All four types are made from leaves of the shrub (or small tree)  Camellia sinensis . Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant ( C. sinensis  subsp.  sinensis ), used for most other types of teas, and the large-leaved Assamese plant ( C. sinensis  subsp.  assamica ), which was traditionally mainly used for black tea, although in recent years some green and white have been produced.

In Chinese languages and the languages of neighboring countries, black tea is known as "red tea", a description of the colour of the liquid; the Western term "black tea" refers 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; outside of China and its neighbouring countries, "red tea" more commonly refers to rooibos, a South African herbal tea.