Some black teas, such as Irish Breakfast, are broken down even further using a technique known as crush-tear-curl, or CTC. The tea leaves are then fully oxidised, turning them brownish-black.
Black tea is mostly grown in China and India. Sri Lanka, Nepal, Vietnam, and Kenya are other emerging tea-producing countries that export black tea. Indian black teas are generally stronger and more robust, and they are frequently used in hearty breakfast blends that hold up well to the addition of milk and sweetener. Many types of Indian black tea are classified using a unique tea grading system to indicate their quality.
Chinese black teas are lighter and mellower, and are typically consumed without the addition of milk or sweetener. They frequently have less caffeine than Indian black teas. China Keemun and Golden Yunnan are two popular Chinese black teas.
