The first cup of the morning. With or without milk, these are the satisfying, full-bodied teas that evoke warmth and sense of place. Black tea, the most widely known in North America, is produced via a four-step process. Freshly harvested tea leaves are withered, rolled, oxidized and finally dried. Generally, the longer the leaf oxidizes the softer the taste and richer the body. Famous as the robust, British style teas and the ubiquitous American iced tea, there is so much more to the black tea story. From the floral, high grown, light bodied Darjeelings, to the chocolaty, creamy Yunnan; the bold biscuity Assams to the distinctively smoky Lapsang Souchong, this is a collection of teas worthy of attention.