Pu-erh is a microbially fermented tea obtained through the action of molds, bacteria and yeasts on the harvested leaves of the tea plant.
It is thus truly a fermented tea, whereas teas known in the west as black teas (known in China as Red teas) have only undergone large-scale oxidation through naturally occurring tea plant enzymes.
Because of the prolonged fermentation in pu'erh, these teas are often less bitter than other 'black' teas.
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