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In Chinese and Chinese influenced languages, black tea is known
as “crimson tea”, a description of the color of the liquid; the term
black tea refers to the color of the oxidized leaves. In Chinese,
“black tea” is a commonly used classification for post-fermented teas,
such as Pu-erh tea. While green tea usually loses its flavor within a
year, black tea retains its flavor for several. For this reason, it has long
been an article of trade, and compressed bricks of black tea even
served as a form of de facto currency in Mongolia, Tibet, and Siberia
into the 19th century.