The story of black tea began in China during the Tang Dynasty (618-907 AD), but it was the Ming Dynasty (1368-1644) that saw the development of black tea as we know it today. Originally called “hong cha” or “red tea” in China due to its reddish-brown color, black tea was initially introduced to the Western world through trade routes such as the Silk Road.
During the 17th century, European traders began importing black tea from China, leading to its widespread popularity across Europe. The British East India Company played a significant role in promoting black tea in England, where it became a staple in the British afternoon tea tradition.
In the 19th century, the British began cultivating tea in other parts of the world, including India and Sri Lanka (then Ceylon), to meet the growing demand and reduce reliance on Chinese imports. These regions developed their own distinctive varieties of black tea, further enriching the global tapestry of this beloved beverage.
