Tea is considered to have originated in China. But it’s the delicate, fresh-tasting green tea that became popular in Eastern society and is still the base of tea culture there today.

As tea culture spread and tea was processed for export to trade beyond regions, neighboring countries and eventually across oceans, it was discovered that the more oxidized black tea would retain its freshness and flavor better over long journeys than its minimally oxidized green tea cousin.

In the earliest days of border trade between China, Tibet and other neighboring countries, tea was fermented, dried and pressed into bricks to be used as currency. To this day, most of the black tea produced in China is exported out of the country.

Blends:

• Earl Grey tea: Black tea with bergamot oil

• Engl*sh Breakfast tea: Full-bodied, robust, rich and blended to go well with milk and sugar.

• Engl*sh afternoon tea: Medium bodied, bright and refreshing. Strong Assam and Kenyan teas are blended with Ceylon which adds a light, brisk quality to the blend.

• Irish breakfast tea: Blend of several black teas: most often Assam teas and, less often, other types of black tea.

• Masala chai Indian spiced tea: Combines black tea, spices native to the Indian sub-continent, milk, and a sweetener such as sugar or honey

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