Black teas come from many parts of the world. Taking up to ten separate steps to produce, these fully oxidized leaves are also referred to as red tea in China for the dark reddish color of their liquor. The leaves start out whole but may be broken or torn during processing. Black teas have a robust flavor yet sometimes a mild aroma. Small, Spring leaves are usually the most prized but different picking seasons can effect the tastes which ranges from slightly fruity to rich and malty, even pungently smoky. Black teas are sometimes taken with milk, sugar, lemon or other additives. Most Black teas are best when consumed within 18 months of their picking but some actually improve with age, even after several years. Bring fresh water to a full boil when making these teas. For delicate bud-only black teas, use slightly cooler water.