The name ‘Black tea’ is well-known in Europe, however, it is traditionally the Chinese ‘Red tea’. It is a fully oxidised tea which loses moisture through withering. The colour Red comes from the kneading process (kneading into strips or cutting into granules) that destroys the cellular structure of the tea leaves and allows their oxidation. It is comforting and warming which boosts our immunity. Even though it is often associated with sweetness, the leaf produces significant sugar flavour without adding any supplements.