微生物
word C2- microorganism
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中国茶人习惯把这个过程叫作“发酵”，但从科学上说，大多数茶经历的其实是氧化，而不是微生物带来的发酵。
中国的黑茶，比如云南的普洱熟茶和湖南的安化黑茶，在制作中会让微生物参与，经历真正意义上的发酵，有的还能存放多年，越陈越香。
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