Bohea tea (pronounced boo-hee) originated in Wuyi in China and was traded to Europeans and the most popular for American colonists. The blend varied, typically using scrap broken leaves of lapsang souchong and other black and heavily roasted oolong teas. Have a sip of history with our larger-leaf version that is malty with a hint of smokiness!

Tea Type or Tisane | Flavors: Black+ | Full-body, subtle smoke, honey

Tea Tips: Pair with red meat, savory tea sandwiches, barbecue, or dark chocolate. 

Ingredients: China and India Black Tea, pine smoke scented

How to Steep: 1 heaping tsp, 8 oz water, 212°F, 4–5 min

Fun Fact: When early Western traders sough to buy these teas in the 17th and 18th centuries, they asked locals where the leaves originated. The answer came back in the local Chinese dialect—"Bu-ee" or "Wu-yi"—referring to the mountain range where Bohea was grown. That name stuck, and the tea became legendary among American colonists.

Fun Fact 2 : Bohea was enjoyed by George and Martha Washington at Mt. Vernon, and one of teas thrown into Boston Harbor during the Boston Tea Party.

Similar Teas: Tsar's Samovar Tea, Silk Road Adventure, Earl Grey Caravan