Without doubt, black tea was born in China, probably at the end of the 16th century. There is frequent talk of the districts around Wuyi Mountain in Fujian Province in the south-eastern parts of the country. Exactly how it was discovered is not known. According to myth, it was, as so often, a matter of a mistake. Someone happened to forget to heat the tea leaves, and then they started to oxidize. In all likelihood, its initial development was related to that of Oolong tea. But the property that was of great importance for its spread, both long ago and in recent years, is its suitability for export. Black tea is much more durable than green tea, and therefore much better suited for long transport stretches.
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