A very small sample of two-leaf shoots (4 pieces) were plucked from a tea bush found at the old Mayang tea plantation near Kampung Mayang Mawang and used in this test run.

The four principal steps in making black tea are: withering; rolling; oxidation; and drying.
 

The freshly plucked 2-leaf tea shoots
 

After overnight withering to lose sufficient moisture so as the render the shoots limp for the rolling stage (fresh shoots would be too "crisp" and thus suffer too much tearing damage as they do not have "give" during the rolling.
 

The withered shoots after several minutes of hand rolling. This process causes the leaf cells to be crushed/damaged, thus allowing juices and enzymes to be released from the cytoplasm. The rolled shoots are laid out  and exposed to air in the shade to let oxidation occur.

In commercial tea production, the leaves are routinely cut up at this stage to produce small leaf particles rather than leaving them as the whole shoots used in more boutique teas.
 

Rolled shoots after some 8 hours of oxidation. The shoots have attained a dark color (the degree of which depends on the length of the oxidation step).

 

In order to stabilize the tea, the prepared shoots are dried to such a degree that deterioration through further enzymatic action or growth of moulds is prevented. This is usually achieved via sun-drying or heating in a dry pan.
 

The test batch brewed for 3 minutes in just boiled water.

Verdict:

• Color is would be expected (although the quantity of leaves per unit volume of water used makes a difference) - a pale, clear amber as would be expected of whole leaf tea;

• Leaf shoots largely intact and the leaves have unfurled. Closer inspection reveals that  the rolling could perhaps have been more vigorous to bruise more of the leaves resulting to allow more thorough oxidation;

• Taste-wise: there is a distinct grassy scent and taste indicating a partially green tea (not sufficiently oxidized) rather than a full-bodied black , hence the batch is more like an oolong tea; distinct fruit notes were present.

• Just preparing a few shoots rather than big batch makes a difference to the end-result in that a big batch will have a different temperature profile and access to oxygen.

• OK for a first attempt at making black tea.
  For next time:
  Rolling could be more vigorous and for longer (I have seen accounts where the rolling in a machine occurs over an hour at least);
  Oxidation can be more prolonged and better temperature controlled (warmer).

Tea can be highly varied depending on the entire process used. The variables include: variety of tea plant; age and type of shoots plucked; how the rolling is done and for how long; the degree and conditions of oxidation; and the drying. There is also the probability that terroir (influence of the soil and climate), makes for different teas e.g. highland versus low teas; Yunnan versus Assam versus Darjeeling teas. But, the ability to make your own teas and the variability imparted by the process make for fun in anticipating what kind of flavor results from one's own homemade tea.