Black teas are stronger than white, green and oolong teas. The stronger taste is developed in the withering and air-drying process which results in more oxidation. Black tea is produced from the leaves of the Camellia sinensis shrub. Tea plantations in China, India and Sri Lanka produce the bulk of Black tea. Smaller quantities are produced in Kenya and other African and Asian countries. Black tea is known as Red or Crimson tea in China because of the rich colour of the processed leaves. Black tea is the preferred tea for drinking with milk and sugar – a popular variety is English Breakfast. Correctly stored Black tea retains its flavour for several years – longer than the 12 months for other types of tea.