Black | Tea

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In the 17th and 18th centuries, the British Empire developed a massive appetite for tea. Green tea, however, spoiled during the long sea voyages from China. Traders discovered that fully oxidized tea (black tea) retained its flavor and freshness for years. To break the Chinese monopoly on production, the British East India Company smuggled tea plants into Assam and Darjeeling, India, establishing the massive plantation systems that define the modern tea trade. Production: How Black Tea is Made black tea

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: Machines bruise the leaves to release their natural juices. Green tea, however, spoiled during the long sea

While green tea was consumed in China for thousands of years, black tea was developed much later, during the Ming Dynasty (1368–1644). In China, this tea is known as due to the reddish color of the liquid. The Western term "black tea" refers instead to the color of the oxidized, dried leaves. According to legend, a passing army delayed the processing of tea leaves in the Wuyi Mountains, causing the leaves to oxidize longer than usual and creating the first black tea, Lapsang Souchong. The British Expansion