But, black tea

Traditionally elite Chinese teas are customary to divide into several types: green, black, red, white and Puer tea. This division is due to the degree of fermentation of tea leaves after they have been collected from the bush. The fermentation process is oxidation of air and further frying of the leaves. It is the period of time between the oxidation process and the process of fried and determines the degree of enzyme, which, in turn, is responsible for the variety of tea. For example, Chinese elite green tea does not undergo such processing, because it needs to be obtained freshly tasted leaves that are fried and dry. But, black tea is subjected to complete fermentation, due to which it has such a rich taste, color and aroma.