Black tea's popularity in the west can be traced to the early days of trade which required an arduous journey across the globe. Fermented tea was able to withstand the long trip far easier than the more delicate green tea. The secret of fermentation was long guarded in the orient and it was only relatively recently that it was uncovered in the 19th century. Until then it was commonly believed that black tea (then known as thea bohea) came from a different subspecies of tea bush than green tea (then known as thea viridis).

Various fermentation processes have evolved some as radical as those used for producing Pu-Erh teas which are often buried underground for 12 to 30 years. Pu-Erh’s are traded on “stock markets” and regarded much as fine whiskies by connoisseurs, they are increasingly becoming famous for their slimming properties.

to Types of black tea

to Grades of black tea

to health benefits of black tea

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