Called “Red Tea” in China Origin: China – Yunnan, Anhui, Fujian India – Darjeeling, Assam, Sikkim, Nilgiri. Sri Lanka – Nuwara Eliya, Dimbula & Uva. Leaf plucking style: Imperial & Fine pluck. Tea production: Withering – Rolling - Oxidation - Drying Tasting Notes: Complex, rich, floral, fruity, woody and chocolatey Recommended teapot: Any teapot, but Yixing teapot will highlight earthy and woody notes in tea. Healing properties: the enzymatic oxidation undergone converts some of the catechins into theaflavins and thearubigins and destroys some of the vitamins. On the other hand the caffeine in black tea is released more rapidly into the bloodstream over a shorter period compared to green tea as oxidation partially separates it from the tannins. This means the black tea is more effective as a physical stimulant than green tea.