Black tea is a  reddish tea infusion, and is unique for being comprised of two different types of the camellia sinensis plant: camellia sinensis and camellia sinensis assamica. Camellia Sinensis  has shorter leaves and is primarily found in China and parts of Eastern Asian countries. Camellia Sinensis Assamica has larger leaves and is found in 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: