Balhyocha, literally fermented teas are Korean oxidated teas, that have elements of black and yellow teas. They are produced as follows: withering-cooling-rolling-oxidating-firing-forming-(rolling)-spreading-drying. Deong-i Cha (lump tea can be called black tea) will then be stored for a year and is then shaped into lumps. Hwang Cha (Yellow tea) is being is being spread in the morning dew and then it is dried and roasted. Both teas include elements of spontaneous fermentation in their production.