Semi Oxidized Teas
Production of 'red tea' even today is a guarded secret of Chinese growers. Of course, other countries also offer this type of tea, but purists will probably say that it is just a fake. Generally the technique is based on only partial fermentation of the leaf, where the edges are crushed and change its character, while the interior of the leaf still remaines unfermented. This group includes not only classical Oolong, but also Pu-Erh Tea, which in fact should be a separate category.