Regardless of their colour, all teas come from just one tree - the tea tree or "Camellia sinecurist" ("Chinese camellia"), but only those that undergo a fermentation stage can become black teas. Black tea is obtained by so-called "long" fermentation. Enzyme fermentation gives the tea its colour and taste as well as its characteristics and beneficial properties. Black tea can be stored for several years without losing its flavour. This is why teas for export were initially all black teas.