Bohea is a black tea blend originating from China’s Wuyi Mountains. It was created for English colonists who had difficulty transporting green tea. Bohea shares characteristics with lapsang and pekoe teas, but the difference is in the processing. The oxidation process for black tea has not changed much since it was first innovated, and bohea tea is oxidized on wooden planks. While many black tea products are made in the bohea tradition, the name can only be applied to leaves grown in the Wuyi region.
Bohea is a blend of black tea that originates in the Wuyi mountain region of southeastern China. It is believed to be the first variety of black tea ever blended in China, created at the behest of English colonists who had trouble transporting the more traditional green teas on the long sea voyage to England. Green tea has been the only type of tea in China for many centuries. Black teas use the same leaves, but are processed very differently.
For a time, the term “bohea” was used as a generic word for all black teas, regardless of their origin. It wasn’t until tea masters began to perfect their black blending skills that Bohea was recognized as a distinct variety in its own right. Most scholars agree that generic versions of this Chinese tea were the main cargo unloaded in Boston Harbor during the Boston Tea Party’s revolt of American settlers in 1773.
True bohea tea comes from the leaves of a tea plant native to China’s Wuyi Mountains. These mountains enjoy a high elevation, breaking 13,000 feet (about 2,100 km) in places. Soil conditions are typically rich, with constant humidity from lingering fog and high mineral concentrations, thanks to ancient volcanic activity.
Bohea shares characteristics with lapsang and pekoe teas, both of which are also grown in the Wuyi region. The difference is mostly in the processing. Much of what defines a black tea is its harvest time, its harvest season, and its oxidation method.
Little has changed in the oxidation process since black tea was first innovated. It is different from green tea production, where the leaves are dried shortly after harvesting. Fresh leaves intended for black teas are laid out in single layers in a climatic room or chamber. With the right humidity levels, the leaves will naturally turn black which is a sign of storage. Oxidized teas tend to last significantly longer than dried teas.
Bohea tea is typically oxidized on wooden planks and packed when the first signs of darkness appear. Its preparation is much more rudimentary than more complex oolong teas, and usually not allowed to be elaborated with the intensity of a modern lapsang variety. The flavor of the finished tea is smooth, yet bold. Its brewing color is deep orange, similar to most other types of black teas.
Many generically labeled “black tea” products are made in the bohea tradition. The process is cheap, quick, and produces generally satisfactory results. However, the name bohea can only be properly applied to leaves grown in the Wuyi region. While the process has taken off, the name remains connected to the geography.
Protect your devices with Threat Protection by NordVPN
