Pu'er or pu-erh is a variety of fermented tea traditionally produced in Yunnan Province, China. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation (called 'wet piling'), and is typically applied after the tea leaves have been sufficiently dried and rolled. As the tea undergoes controlled microbial fermentation, it also continues to oxidize, which is also controlled, until the desired flavors are reached. This process produces tea known as 黑茶 hēichá (lit. 'black tea') (which is different from the English-language black tea that is called 红茶 hóngchá (lit. 'red tea') in Chinese). Pu'er falls under a larger category of fermented teas commonly translated as dark teas.