Generally, unblended black teas are named after the region in which they are produced. Often, different regions are known for producing teas with characteristic flavors.

Chinese black teas

Lapsang Souchong : originally from Mount Wuyi, Fujian Province, China. It is a black tea which is dried over burning pine, thereby developing a strong smoky flavour.

Keemun : from Qimen, Anhui Province, China, a Chinese Famous Tea.

Dian Hong : from Yunnan Province, China. Well known for dark malty teas and golden bud teas.

Ying De Hong : from Guangdong Province, China.

Ju Qiu Mei Hong: from Hu Fou district, Hangzhou City, Zhejiang Province, China.

Indian and Sri Lankan black teas

Assam: from Assam, India. Full bodied, strong and distinctively malty.

Darjeeling: from West Bengal, India.

Kangra: from Himachal Pradesh, India.

Nilgiri: from Nilgiri, Tamil Nadu, India.

Ceylon: from Sri Lanka.

Other black teas

Kenyan: from Africa, similar to Assam.

Vietnamese: from Vietnam, similar to some cheaper Yunnan teas, with a pleasant and sweet aroma but a more bodied and darker brew; unlike teas from Nepal or Darjeeling.

Nepalese: from uplands of Nepal. Somewhat similar to lower grades of Darjeeling.

Rize Tea (?ay): from Rize Province on the eastern Black Sea coast of Turkey, that is crystal clear and mahogany in colour. Prepared in a samovar or a caydanlik, it can be served strong ("koyu" dark) or weak ("a?ik" light), in small glasses with cubed sugar.

Thai tea: from Thailand

Azerbaijani tea: from Caucasus in Azerbaijan

Georgian tea: from Caucasus in Georgia

Krasnodar tea: from Caucasus in Russia

Java tea: from Indonesia, has got nutty aroma, very different from both Chinese and Indian teas.

Sumatra tea: from Indonesia, similar to Java tea.