Thanks for shedding some light on it. I've only ever seen pu-ers yield
a black infusion and red teas yield a red to brown infusion, plus I'm
sure I've read about that system of classification elsewhere. But it
seems from other posts that the colour classification refers only to
oxididation process, which makes more sense to me.

I'll update the information about the pu-ers soon.

Adrian, Tea Ja Vu, Western Australia