Like oolong teas, black teas are shaped after they are plucked then oxidized, or allowed to turn brown. In contrast to partially oxidized oolong teas, black teas are fully oxidized, a process which gives them their darker color (ranging from light orange-y brown to jet black) and characteristic full body.
Black teas have a range of flavors that is almost as broad as that of oolongs. Flavors range from green almond and muscat grape, to smooth and creamy with a note of molasses, to full-bodied with prominent notes of oak, peat and burnt sugar. These full bodied teas from Asia were adopted by and integrated into countries and cultures all over the world. They, in turn, further augmented the flavor options of black tea with the addition of milk, spices, and other ingredients.
Your black tea adventure can take you around the globe, and introduce you to the different cultures and rituals of tea. It will also show you that there is no one correct way of preparing tea - rather, each diverse culture creates its own.