A type of tea made from the young leaves of the tea plant, which undergoes processes of withering, rolling, fermentation, and drying, resulting in a beverage characterized by its rich red-brown color and often enjoyed with milk or other additives.

A beverage prepared by steeping or boiling fermented and dried tea leaves, known for its robust flavor and aromatic qualities, historically introduced to Western cultures from China in the 17th century and now primarily produced in regions like India and Sri Lanka.

A form of tea that is fully oxidized, giving it a darker hue compared to other types of tea, traditionally served hot and sometimes enhanced with milk, sugar, or lemon to create a variety of taste profiles.