Black teas

Black tea production currently dominates the world market, even though it first appeared in China after green tea, towards the end of the 16th century. This coincided with the economic prosperity brought about by the first wave of exports. During the six-month sea voyage, Canton tea leaves would change from "green" to "black" due to oxidation in the ship's holds. Interestingly, this oxidation process softens the bitterness of the tea, making it more appealing to Western palates. To further enhance its flavor, Westerners began adding milk and sugar.