Black tea is fermented. The best harvests contain only young shoots (pekoe, first flush). After picking, the leaves are withered and then rolled. They are then fermented or more specifically, oxidized, since the process involves enzyme-induced oxidation. It is this step that gives black tea its unique colour and astringency. The oxidation is then stopped for drying. The last step involves sorting the leaves according to size: whole, broken, ground, etc.

Tea Ceylon - Or. pekoe Org-FT  
Tea India  Assam Org-FT
Tea India Darjeeling FF Org-FT

*FT = Fair Trade