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Bohea (Boo-he) is the world’s first black tea created purely by the innovative tea farmers in the small Tong Mu village in Southeastern China. This certified organic tea comes directly from the original Lapsang Farm in the Wu Yi Mountains. This tea is made from young tea buds and fresh leaves creating a deep amber liquor and clean, sweet flavor known as longan, the trademark of Bohea tea. Most Asian palates prefer the its delicate flavor to the heaviness of the Lapsang Souchong, which is primarily consumed by the British. When this tea first came to the markets in Fuzhou during the end of the 17th century, the buyers were very interested in this new style of tea. When asked the name they were told it was “Wu Yi Cha” which they pronounced as Bohea.

Location: Fujian Province
Tea Bush: Tongmu Qi Lan
Tea Master: Liang Jun De
Harvest Time: end of April
Picking Standard: 1 bud to two slightly opened leaves
Brewing vessel: glass cup, gaiwan, glass or porcelain pot, yixing pot
Brewing Guidelines: 1st infusion ½ Tbs per 12 oz 212F for 2 min
Infusions: at least 5 times