The history of black tea

During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs. The composition of fresh leaves changes greatly, and the tea polyphenols are reduced by more than 90%, resulting in new components and aroma substances such as theaflavins and thearubigins. It has the characteristics of black tea, red soup, red leaves, fragrant and sweet.
The earliest black tea in the world was invented by tea farmers in Wuyishan tea area in Fujian during the Ming Dynasty of China, and it was named "Zhengshan Souchong". The Jiang family in Tongmu Village, Wuyishan City is a tea family that produces Zhengshan Souchong black tea with a history of more than 400 years.
Lapsang Souchong black tea entered Europe in 1610. In 1662, when Princess Catherine of Portugal married King Charles II, her dowry included boxes of Chinese Lapsang Souchong black tea. From then on, black tea was brought into the British court, and drinking black tea quickly became an indispensable part of the life of the British royal family. In the early London tea market in the UK, only Lapsang Souchong black tea was sold, and the price was extremely expensive. Only wealthy families could drink it. Lapsang Souchong black tea became an indispensable beverage for the British upper class. The British love black tea, and gradually evolved drinking black tea into a noble and gorgeous black tea culture, and promoted it to the whole world.

In 1689, the British set up a base in Xiamen, Fujian Province, China, and purchased a large number of Chinese tea leaves. Britain drank more black tea than green tea, and developed its unique black tea culture, all of which are related to the above historical events. Because the teas purchased in Xiamen are all semi-fermented teas belonging to the black tea category - "Wuyi tea", a large number of Wuyi teas flowed into the UK, replacing the original green tea market, and soon became the mainstream of Western European tea. Wuyi tea is black in color, so it is called "Black tea" (literally translated as black tea). Later, tea scientists classified it according to the production method and characteristics of tea. After Wuyi tea was brewed, the red leaves in the red soup belonged to the "black tea category" according to its nature. However, the British customary name "Black tea" has been followed down to refer to "black tea".