Black tea is allowed to oxidize which "ripens" the tea and creates a deep, rich, robust flavor with uniqueness based on the tea grower's knowledge and skill. The oxidation process is commonly referred to as fermentation. This is technically incorrect because fermentation is a process in which yeast is converted into alcohol and sugar is converted to and released as carbon dioxide gas.

Black tea is a variety of tea that is more oxidized than the oolong, green, and white varieties. All four varieties are made from leaves of Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas. Two principal varieties of the species are used, the small-leaved Chinese variety plant (C. sinensis subsp. sinensis), also used for green and white teas, and the large-leaved Assamese plant (C. sinensis subsp. assamica), which was traditionally only used for black tea, although in recent years some green has been produced.

Ceylon, now known as Sri Lanka produces the world finest black tea that is enjoyed around the world. Goldpresman Quantenova goes yet another step further and makes the finest black tea of Sri Lanka, prefect, through carefully nurturing the tea plants, handpicking the finest leaves and processing the tea leaves in the most natural condition to trap-in pristine flavor of Goldpresman Quantenova black tea.