Colonial Bohea

Bohea tea, (pronounced “Boo-hee” – Ukers 510), was by far the largest tea import during colonial times. Sometimes called Bohea Souchong or Lapsang Bohea, the blend originated in China with trade to the British and Dutch East India Companies. It was so popular that the word bohea became the slang term for tea. The blend varied wildly, consisting of broken orange pekoe, pekoe, and souchong dumped in a pile and then sifted, typically the scrap tea of lower quality leaves, but was considered high quality by the colonists. History: In the Boston Tea Party, 242 chests of Bohea were destroyed. Brewing Instructions:1 level tsp./6 oz serving Steep Time: 4-5 min Temp: 203-212° F Ingredients: Black Tea, N/A Flavoring

Water 200-212°F. Steep 4-5 minutes. Bold and full-bodied; boiling water works well.

• Use about 1 level teaspoon of loose tea per 6-8 oz. of water unless the product label says otherwise.
• For blended teas, follow the temperature of the most delicate true-tea base (green/white before black).

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