Posted by: hearttohearthcookery | March 12, 2013

Bohea for Export

Bohea Tea

Bohea Tea

In the 18th century the term bohea became synonymous for all the high-quality, dark, big leaf black teas coming  from the Wyui Shan in China. The Qing dynasty developed the process for producing bohea so the tea traveling across the ocean to the West arrived in sound condition.  The more modern term black tea was not in use at that time.

Visit my website at:   www.hearttohearthcookery.com


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: