Dark Tea
When the first Black Tea, Lapsang Souchong ( Zheng Shan Xiao Zhong 正山小种 ) was first exported to England in the 17th century, the English named it “Black Tea” because…
Balhyocha, yes, no, and what?
Korean makers oxidise, ferment and bruise their leaves on their own terms — which is precisely why the category is hard to file and worth understanding.