Black tea is created through full oxidation of the leaves after picking and withering. The liqueur ranges from amber to deep red brew depending upon region and tea variety. In fact, in many Asian countries, black tea is actually referred to as red tea.
In general, black tea should be steeped just slightly below boiling for 2-5 minutes. More delicate blacks like Darjeeling, Keemun, Nilgiri, Ceylon, and Earl Grey should stick to 2-3 minutes, whereas bolder blacks like Assam, Yunnan, Lapsang, and most breakfast blends can go 3-5 minutes.