Do the tariffs on tea today remind you of the Boston Tea Party? Because they do for me.

At Cup of Tea, we’re celebrating Black Tea Month, and it feels like the perfect time to reflect on how black tea became part of America’s story — not just as a beverage, but as a symbol of independence and protest.

Tea doesn’t grow in Britain. The tea that filled the cups of colonists in the 1700s came from China, carried across oceans by the British East India Company. Black tea — varieties like Bohea, Congou, and Souchong — was a staple of colonial life, enjoyed in homes, taverns, and social gatherings across the colonies. It was comforting, familiar, and part of a daily routine.

Then came the Tea Act of 1773, which gave the British East India Company exclusive rights to sell tea in the American colonies while keeping an import tax in place. The colonists had no representation in Parliament — no voice in the decisions that affected their lives or livelihoods. This became known as “taxation without representation.” And they’d had enough.

On a cold December night, a group of colonists disguised themselves and boarded three ships in Boston Harbor. They threw 342 chests of Chinese black tea into the water. It was an act of protest — a stand against economic control and the silencing of ordinary people. They weren’t protesting tea itself; they were protesting injustice.

As someone who imports tea today, I feel the echo of that protest. Modern tariffs can raise the cost of tea dramatically — sometimes by 20, 30, or even 50 percent. Those increases don’t just affect what’s on our shelves; they ripple all the way back to the families who grow and process the leaves — families in China, Japan, India, to name a few — who depend on fair and steady trade to make a living.

That’s our modern version of taxation without representation. These decisions are made far away, yet they directly shape the survival of small businesses like mine and the well-being of the farmers who grow the tea we all love. It’s hard not to see the same imbalance that once fueled a harbor full of protest.

Black tea has always been more than a drink. It connects continents and cultures; it weaves together hands and stories from field to cup. It carries history in its leaves — stories of trade, transformation, and resilience.

So yes — the tariffs on tea today do remind me of the Boston Tea Party. They remind me that protest isn’t always about anger; sometimes it’s about care — for fairness, for community, for the people behind what we love.

This Black Tea Month at Cup of Tea, I raise my cup to that spirit — to the courage of those who stood up, to the growers who still do, and to everyone who believes that a simple cup of tea can still make a powerful statement.

 In the world of tea, where traditions intertwine with innovation, Pu-erh stands out as a unique and captivating brew. Originating from the Yunnan province of China, Pu-erh tea has a rich history spanning over centuries. Its distinct flavor profile and potential health benefits have garnered a dedicated following worldwide. Join me on a journey as we delve into the fascinating realm of Pu-erh tea, exploring its origins, production methods, flavor characteristics, and cultural significance.

Pu-erh tea traces its roots back to ancient China, where it was originally cultivated in the misty mountains of Yunnan province. Legend has it that the discovery of tea dates back to over 4,000 years ago when Emperor Shen Nong accidentally stumbled upon the refreshing brew after leaves from a nearby tree fell into his boiling water. Over time, the art of tea-making evolved, with Pu-erh emerging as one of the most prized varieties.

One of the most intriguing aspects of Pu-erh tea is its fermentation process, which sets it apart from other types of tea. Traditionally, Pu-erh undergoes a microbial fermentation process after being harvested and processed, a technique believed to enhance its flavor and medicinal properties. This aging process can span from several months to several decades, resulting in a wide range of flavor profiles and complexities.

The flavor profile of Pu-erh tea can vary significantly depending on factors such as the region of cultivation, the age of the tea leaves, and the fermentation process. Generally, Pu-erh is characterized by its earthy, robust flavor, often described as woody, mossy, or even mushroom-like. With age, Pu-erh tea tends to develop smoother, mellower notes, akin to fine wine or aged cheese. Some connoisseurs also appreciate the subtle hints of sweetness or floral undertones that can be found in certain Pu-erh varieties.

Beyond its exquisite taste, Pu-erh tea is believed to offer a plethora of health benefits. Rich in antioxidants and polyphenols, Pu-erh is renowned for its potential to promote digestion, lower cholesterol levels, and aid in weight management. Additionally, some studies suggest that Pu-erh tea may have antimicrobial and anti-inflammatory properties, making it a popular choice for those seeking natural remedies and holistic wellness.

In Chinese culture, Pu-erh tea holds a special place of reverence, often served during important ceremonies and gatherings. Its deep-rooted history and association with health and longevity have contributed to its esteemed status as a symbol of prosperity and well-being. In recent years, Pu-erh tea has also gained popularity beyond China, captivating tea enthusiasts worldwide with its rich heritage and complex flavors.

Pu-erh tea is more than just a beverage; it’s a journey through time and taste, a testament to the ancient art of tea-making and the enduring allure of tradition. Whether you’re a seasoned tea aficionado or a curious newcomer, exploring the world of Pu-erh offers a sensory experience like no other. From its origins in the misty mountains of Yunnan to its nuanced flavor profiles and potential health benefits, Pu-erh tea continues to captivate and inspire tea lovers around the globe. So why not embark on your own Pu-erh adventure today and discover the magic of this extraordinary brew?

Susie Q