In 1662, when Portuguese princess Catherine of Braganza married into the British royal family, her dowry included two items that would forever change British society: black tea and teaware. This marked the quiet beginning of a tea revolution across the British Isles—and Wuyi black tea soon became the mysterious Eastern elixir that captivated aristocratic palates.
From Accident to Legend: The Birth of Wuyi Black Tea
The origin of Wuyi black tea stems from a serendipitous historical event. In the late Daoguang era, a Taiping Rebellion army passed through Xingcun village and occupied a local tea farm overnight. Soldiers slept on sacks filled with tea leaves spread across the factory floor. By morning, the compressed leaves had fully fermented. Desperate to salvage the crop, the tea farm owner summoned a Tongmu tea master who pan-fried and smoke-dried the leaves using pinewood, resulting in an unexpectedly fragrant and sweet tea—what we now call "Xiao Zhong black tea."
Initially dismissed as "ruined tea," this smoked creation was shipped to Fuzhou and soon caught the attention of British traders. The fermentation mellowed the bitterness, producing a smooth, full-bodied brew that perfectly suited the European palate. Thus began the golden age of Chinese black tea in Europe.
Keep reading to discover how Wuyi tea sparked fierce commercial competition between the Dutch and British, penetrated royal courts, and ultimately laid the foundation of English tea culture.
A Battle of Tea Empires
Dutch Monopoly Dreams
In 1607, the Dutch East India Company began sourcing Wuyi black tea from Macau, re-exporting it through Java to Europe. At the time, the European tea market was dominated by Japanese green tea, but Wuyi’s rich, malty flavor quickly stole the spotlight. By 1650, Dutch traders controlled almost all of Europe’s tea imports.
Britain’s Strategic Counterattack
The British East India Company was unwilling to let the Dutch monopolize the trade. In 1644, it established a trading office in Xiamen, launching direct competition with the Dutch. This rivalry culminated in the Anglo-Dutch Wars (1652–1654 and 1665–1667), where Britain emerged victorious, breaking the Dutch stranglehold on Chinese tea.
In 1669, the British government officially granted the East India Company exclusive rights to import tea. From that point on, British merchants sourced Wuyi black tea directly from Xiamen. Because the tea left China via Xiamen (Amoy), the local Hokkien pronunciation "tea" replaced the earlier Cantonese "cha" in the English lexicon.
From Royalty to the People: Black Tea Conquers British Society
Royal Taste Shapes Public Trend
Wuyi black tea’s popularity in Britain began with the monarchy. In 1664, the East India Company presented two pounds of Wuyi black tea to King Charles II—each pound worth a staggering 40 shillings. Queen Anne later popularized breakfast tea, and in 1840, Queen Victoria established the now-iconic afternoon tea tradition, enjoying black tea daily and inspiring a national obsession.
Falling Prices, Rising Popularity
As trade volumes grew, tea became more affordable. During the reign of George I (1714–1729), the price per pound fell to just 15 shillings—one-third of its original value. With prices falling, tea consumption spread beyond the aristocracy to intellectuals and middle-class households.
The Rise of Tea Salons
Wuyi black tea’s allure sparked a vibrant tea salon culture in London. Poets like Joseph Addison and Samuel Johnson frequently hosted gatherings centered around tea. These "tea talks" became fashionable among the elite, cementing Wuyi tea as the beverage of social discourse.
Wuyi Tea in the Eyes of Poets
Wuyi black tea not only delighted the tongue but stirred the imagination. In 1711, poet Alexander Pope wrote of its mystique:
“Silver lamps on Buddha’s altar glowed,
Steam rose from Chinese porcelain;
Crimson flames blazed with brilliance,
Suddenly filled the air with elegant fragrance.”
In 1725, Edward Young captured the romance of tea in a verse:
“Red lips stirred the gentle breeze,
Cooling the Wuyi tea, warming her lover’s heart—
Even the Earth rejoiced.”
Lord Byron once famously wrote, “I must turn to Wuyi tea…” highlighting the reverence poets held for this Eastern treasure.
Conclusion: A Cultural Fusion in a Teacup
Wuyi black tea’s triumph among Britain’s nobility was no accident. Its distinctive smoky-sweet aroma (from traditional pinewood smoking), mellow taste (thanks to full fermentation), and exotic allure captured the hearts of an empire.
The rise of Wuyi tea not only launched the golden age of Sino-British tea trade but also profoundly shaped British social life. For a deeper understanding, explore the unique craftsmanship behind Tongmu's tea-making and how black tea influenced the rise of European porcelain trade.
