Black tea is usually called 'red tea' (红茶) in East Asia. The leaves have gone through a process of oxidization that creates very different aromatics.
Considering that the history of tea consumption is a few thousand years old (dating back at least to the Han Dynasty, 2nd century BCE), black tea is a relative newcomer. There are records of the production of Lapsang Souchoung (正山小種, also known as Zhenshan Xiaozhong) from the 17th century, and of Keemun Black (祁门红茶, also known as Qimen Hong Cha) from the 19th.
Black tea is also, by volume, the most avidly consumed in the Western world, oftentimes in tea bags and ‘ready to drink’ bottles.
Variables like origin, harvest time, cultivars, and handcrafting techniques yield incredibly different results in aroma, mouthfeel, and appearance of the leaves.