Dark tea (Camellia sinensis, fermented)
Fermented tea is a class of tea that has undergone microbial fermentation, from several months to many years. The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation and exo-oxidation. The tea leaves and the liquor made from them become darker with oxidation. Thus, the various kinds of fermented teas produced across China are also referred to as black or dark tea, not be confused with black tea in English, which is actually referred to as "red tea" in Chinese. The most famous fermented tea is pu'er produced in Yunnan province.
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