Colonial Bohea

A Black Tea from

Rating

80 / 100

Calculated from 4 Ratings
Tea type
Black Tea
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Ingredients
Black Tea Leaves
Flavors
Autumn Leaf Pile, Fireplace, Smoke, Smooth, Tannic, Fruity, Malt
Sold in
Loose Leaf
Caffeine
High
Certification
Not available
Typical Preparation
Use 18 oz / 532 ml of water
Set water temperature to 205 °F / 96 °C
Steep for 4 min, 15 sec
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5 Tasting Notes View all

“This was super smooth without any bitterness. I’m actually not exactly sure how to describe it since it’s different from the teas I usually drink. There is a bit of an emptiness that I start to...” Read full tasting note
“I bought this tea on the basis of it coming from the only American tea plantation: Oliver Pluff & Company, in Charleston, South Carolina. I was intrigued by their slogan “A leaf from...” Read full tasting note
“My favorite “treat” tea is Upton Tea Import’s Lapsan Souchong Black Dragon. But I always felt like it wasn’t a “daily tea.” This much more mellow yet still smoky tea is perfect for me: it has the...” Read full tasting note
“I have made this three times now and can’t believe I don’t like it. My very first tea swap was with TeaEqualsBliss and she included a Bohea. Back in the day, I found it to be a strong tea, but my...” Read full tasting note

Description

Description: An historic black tea blend of pekoe, orange pekoe, and souchong (lightly smoked) tea leaves. Bohea (pronounced “Boo-Hee”) was the most popular tea among the colonial Americans, and for a time, the word bohea was even substituted as the word for tea in general. In colonial times, this tea was typically a blend of cheaper grade teas, although it was considered a high quality tea.
Notes: Smoky, winey, warm. Lighter smoky flavor than Lapsang Souchong.
History: In the Boston Tea Party, 1586 chests of Bohea were destroyed.
Size/Type: Loose Tea

About Oliver Pluff & Company

Company description not available.

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