Black tea is a type of tea produced from the camellia sinensis plant that is highly oxidized, resulting in a dark reddish-gold hue, a hearty, slightly astringent flavor, and a moderate amount of caffeine. Some common traits used to describe the overall flavor profile of the black tea category include malty, smoky, brisk, earthy, spiced, nutty, metallic, citrus, caramel, leather, fruity, sweet and honey. Unlike some other types of tea, black tea has caffeine — about half the amount in coffee. It also contains an amino acid called L-theanine. The combination helps with alertness and focus. Generally speaking, in order to differentiate it from other teas, black tea is said to have an intense, richly aromatic and malty taste. This means that it is reminiscent of malt (a germinated cereal), which can give notes of fresh bread and caramel. Black tea also has a full-bodied flavour that coffee lovers like. Black tea, also known as “red tea” in China for its rich, reddish infusion, is unique in that it is comprised of two different forms of the camellia sinensis plant: camellia sinensis sinensis and camellia sinensis assamica. Because of its bold flavor and a caffeine boost similar to coffee, many Americans are drinking black tea as a morning “wake up” beverage. Popular favorites like Earl Grey and English Breakfast Tea have become a staple in millions of U.S. households. Black tea is high in antioxidants, which can help to promote cellular health and ward off degenerative disease. Black tea has also been shown to boost heart health, lower blood pressure, and improve digestion.