Colonial tea was often changed in form before it was shipped from the East Indies to the Americas and Europe. The shorter shelf life of green tea (Gunpowder, Singlo, Hyson) posed a problem for colonial tea drinkers. Tea was better preserved for the voyage to Europe and America (sometimes as long as 2 years) if it was more heavily oxidized to become black tea blends such as Bohea, or if it was smoked - such as Lapsang Souchong. As a result, new forms of Bohea, Hyson, and Gunpowder were discovered when shipments for long voyages began in the 17th and 18th centuries.

Learn More:  Colonial Tea Trade

Check out our brewing tips for hot tea here.