Black Teas are composed of tea leaves that have been fully oxidized which results in the evaporation of water out of the leaf and allows more oxygen from the air to be absorbed. Then leaves are withered on racks, softened and then rolled in machines. The rolled leaves are spread onto trays and racks and allowed to oxidize and, finally, are dried to halt oxidation. Black teas typically have darker brown leaves and produce a richer, more full-bodied, robust liquor in the cup.
Brew water to a rolling boil 210-212 degrees (constant stream of large, swirling bubbles) and steep tea leaves for approximately 3-5 minutes.