CTC and cheap teabag teas aside, most black teas are identified by their origin. This may be a country (such as Ceylon teas, which are named after the former title of their country of origin, now Sri Lanka) or a region (such as Assam, a region in India). This is because terroir typically has more of an impact on the flavor of black tea than processing does.
The estates may also be included in black teas' names, especially those from India and Sri Lanka. Some estates are associated with particular flavor profiles or quality levels.
Sometimes, the 'flush' (the time of year the tea was grown) is also included. This is especially true with Darjeeling First Flush (spring-plucked) and Darjeeling Second Flush (summer-plucked) teas because their flavor profile changes significantly with the growing seasons.
Regardless of the origin and flush, black teas are processed with the same basic method. They are plucked, rolled (to break the leaves' cell walls and release their essential oils for oxidation), allowed to reach with oxygen in the air and then 'fired' (heated in a convection oven) to stop the oxidation process. Some teas (notably Nepalese black teas and First Flush Darjeeling black teas) are not fully oxidized. Although they are technically closer to oolong tea in terms of oxidation, they are still considered to be black tea because they are missing some of the processing steps and flavors associated with higher oxidation oolong teas.