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Black tea, also known as “red tea” in China for its rich, reddish infusion, is unique in that it is comprised from two different forms of the camellia sinensis plant: camellia sinensis sinensis and camellia sinensis assamica. Camellia Sinensis Sinensis yields shorter leaves and is primarily used in China and other neighboring East Asian countries. Camellia Sinensis Assamica has larger leaves and is used in parts of India and Sri Lanka. Dry black tea leaves are 100% oxidized, leaving them with a blackened color, thus earning its namesake. While the method in which it is produced varies from region to region, the process always involves withering, rolling, oxidization and drying. There are two primary methods of processing the leaves before they are graded: