The process for making black tea is defined by allowing the leaf to fully oxidize during production (which means water evaporates out of the leaf and the leaf absorbs more oxygen from the air). The results are the characteristic dark brown and black leaf with typically more robust and pronounced flavors. The flavor of black tea varies greatly; some are flowery, some malty, some spicy, and some nutty. Black Tea with two varieties- The Traditional Orthodox (leaf) tea and the modern process of CTC (granular) tea is the most popularly consumed in the world.
The stress of high altitude is one of the factors, which make Darjeeling teas (grown at 5,000-7,000 ft. in the Himalayas) so unique.
Darjeeling, Assam, Dooars and Terai, Kangra, Nilgiri, Annamalais, Wayanaad, Karnataka, Munnar, Travancore are Tea producing areas serving Indian Tea to the whole world.