Black tea


Discover the Arnaud Selection: The Excellence of Black Tea Online

At Comptoir de Toamasina, we invite you to explore the Arnaud Selection, a meticulous selection of black teas, available directly on our online store. Nicknamed “red tea” in China for its rich copper color, black tea is famous for its complete oxidation process which gives it unparalleled depth and complexity.

This is a tea that we sell the most at Comptoir de Toamasina.

Our collection takes you on a sensory journey through the most prestigious tea gardens, from aromatic Darjeeling to robust Yunnan teas. Each black tea in our range is selected for its unique character, whether plain or enhanced with floral, fruity or spicy notes. We are also proud to offer an extensive selection of organic black teas, for those looking to enjoy purity and quality without compromise.

Buying black tea online at Comptoir de Toamasina means ensuring exceptional quality at competitive prices. We offer you much more than just a drink: an experience rich in stories, beneficial properties and preparation tips, as if you could touch and smell the leaves yourself.

Join us in discovering the hidden treasures of the online black tea store. Our selection is constantly growing, so don't hesitate to come back for what's new. And if your heart leans towards lightness, our category of green tea will also seduce you. With the Arnaud Selection, each cup is a promise of quality and escape.

Darjeeling FTGFOP1 Pussimbing

Darjeeling Black Tea FTGF0P1. Here is a tea typically from a spring harvest with vegetal, herbal, floral and fruity notes. Our tea comes from a high altitude garden to guarantee the best leaves.Power of black tea: 8/10Main Notes: aromatic herbTo savor: Morning and early afternoonhere, at Comptoir de Toamasina Comptoir des thés excellences, you will buy...


Pettiagalla Orange Pekoe black tea is a very high quality black tea with beautiful long and regular leaves with slightly spicy notes of Sri Lankan soil. You are going to buy a black tea with a cup of dark red color with a powerful aroma of spicy and honeyed notes. Power of scented black tea: 7/10 Main notes: spices and honey To savor: In the morning Buy...

Black Tea Kerala OP

Black tea from India from Nellimyampathy gardens will be characterized by an intense taste, it develops a note of hazelnut and honey, specific to the province of Kerala. An ideal tea for breakfast with or without milk. Power of black tea: 8/10 Main Notes: Hazelnut and Honey To savor: In the morning The plus: maybe enjoy with milk Buy Kerala's best black...

Lapsang Souchong Tea

Lapsang Souchong smoked black tea, smoked black tea, prestigious tea because it is made with special woods. It offers smoky notes with a vegetal touch. A frank tea, powerful from the first attack on the palate. it offers a smooth texture. Power of black tea: 10/10 Main notes: wood with a vegetal touch To savor: In the morning Buy the best Lapsang Souchong...

Black Tea Nepal Grand Cru - Golden Buds

Black tea from Nepal is an exceptional grand cru tea. Gourmet tea par excellence, it will develop notes of gourmet, honey, spice, floral and slightly woody notes. Gold tea from Nepal is golden in color and offers you a cup of intense gold color. Power of black tea: 7/10 Main notes: spices, honey and oak To savor: In the morning and early afternoon Buy...


Le Comptoir de Toamasina was born from a passion for vanilla, spices and then Arnaud's teas. Which will lead him in search of a selection of teas from around the world. 

We offer you exclusive blends, classic and inventive teas. Unique flavors and aromas are combined in the choices and create a complete experience for the senses, with the well-known wellness benefits of teas. Today, Le Comptoir de Toamasina is a reference on the tea market in Brazil and France.

Discover the world of gourmet black teas from Comptoir de Toamasina and transform your perception of the second most consumed drink in the world.


Our family business is a tea house, see a store selling black tea online. We are lovers  of tea and the tradition that goes with it.

We work with teas that we select with either like a sommelier. Arnaud, the creator of Comptoir, was trained in China at the age of 17 in the world of tea and in Brazil he continued his training to become a tea sommelier.

We would like to offer you noris teas which are obtained by complete oxidation of its leaves: during oxidation, the leaves change color, going from dark green to bright copper, and the leafy aroma transforms into a characteristic fruity aroma, giving color and flavor to the drink. .

To offer you an amber-colored infusion, with body and intense flavor. Depending on its production area, it offers distinctive aromas, due to its climatic and terrain characteristics. It is found in whole leaves, to be taken alone, or in broken leaves, ideal to take with milk. It has a high theine content, making it particularly suitable for consumption in the early hours of the day or when seeking an intense level of stimulation.


Black teas can come from several places and each has its own uniqueness. Here, we will introduce you to the 6 great tea terroirs: 

  • Assam Tea from India: India is the largest tea producing region in the world, this tea is strong, malty and lively, making it ideal to drink with milk and sugar
  • Darjeeling black tea from India: The mountainous region of Darjeeling produces a delicate, fruity, floral and light tea. The season in which it is grown will affect the taste of the tea. A Darjeeling tea harvested in spring will have a much lighter green flavor, while a tea harvested in another season will be sweet and fruity
  • Nilgiri black tea from India: This tea is fragrant and floral, with a slight sweetness. It has a medium body and mild flavor, ideal for preparing iced teas
  • Ceylon black tea from Sri Lanka: This tea varies depending on origin, but is generally strong with notes of chocolate or spices
  • Keemun black tea from China: fruity and floral, this tea can also have aromas of pine and tobacco depending on the variety. The taste is sweet
  • Yunnan Black Tea from China: Grown at the highest altitudes of Yunnan province, this tea reveals flavors of chocolate and malt, with hints of spice.

Your question :

  • Which plant produces black tea? Black tea is extracted from the Camellia sinensis plant , a species of shrub whose leaves and flowers are used to produce tea. It is also known as Indian tea. It is a plant native to subtropical regions with a monsoon climate, but it also adapts well to tropical climates, especially at high altitudes. The shrub plant, of the teacea family (Theaceae). The substances present there are: theophylline, caffeine, tannin and flavonoids. 


Le Comptoir de Toamasina offers you a real dive into the history of the greatest black teas in the world.

The  Maison de Thé Noir du Monde  du  Comptoir de Toamasina will offer you  the best selection of black tea . 

We ourselves select  the most beautiful tea leaves ,  great teas  and we announce them to you at the  best price . 

La  Maison du Thé du Comptoir de Toamasina  wants to be the  new player in tea in France , thanks to its  online black tea store . 

We are  producer and importer of Super Foods  and  natural products in Brazil . 

We adopt the same values ​​as for  our Brazilian products, we try to  work as  close as possible to the producers in order to ensure the best quality of black tea


First of all, let's answer the question, what is tea? Before you know everything about black tea.

You should know that teas come (we speak of green tea and black tea) from the same tree, the tea plant.

The difference between black and green tea is due to the manufacturing method .

Indeed, for the leaves of Camellia sinensis (the name of the tree that makes tea) to be as tasty, they must go through certain stages of manufacturing which is very rigid and specific to each country in fact. .

Le Comptoir de Toamasina is a black tea shop expert in the world of tea and vanilla .

From China to Brazil, Arnaud will discover the stages from harvesting to fermentation, until canning. 

So buy your black tea at Comptoir de Toamasina, the tea and vanilla expert.

  • Why is black tea black and not green?   Black tea is   an  oxidized green tea leaf , the Chinese calling it  black tea ,  red tea  in reference to the copper color of its infusion. Black tea is completely oxidized tea. The manufacture of black tea is done in five stages:  withering ,  rolling ,  oxidation ,  roasting  and finally  sorting . Sorting will make it possible to differentiate between the different grades of tea.


Le Comptoir de Toamasina has been the specialist in bourbon vanilla from Madagascar since 2010.

In 2013, we began a shift with the arrival of black tea from India and little by little our range of flavors from around the world developed.

In this section you will know everything about the world of tea leaves, how to buy it, how to oxidize it and if you want how to cultivate it at home.

Buying whole spices and tonka beans at our Counter means discovering the best flavors in the world and always at the best price. 


What is the best climate for the Camellia Sinensis plant? This is a question that many people ask themselves.

The tea plant is a subtropical shrub. In addition to being a store selling quality black tea, we offer you everything you need to know about tea culture.

The camellia sinensis plant likes a mild climate, lots of sun and good humidity. But it tolerates cultivation in full sun or partial shade. It's just that extreme sun can damage the leaves of this plant!

But if you are growing in partial shade, it is important that the area is ventilated and receives plenty of filtered sunlight. And if you're growing in full sun, avoid extreme summer sun. But in a climate of intense heat, the growth of this plant may be affected. That is to say, it will grow less!

It's a bit like pepper.

Therefore, the ideal temperature for growing camellia sinensis is between 10°C and 30°C. But it tolerates mild cold well. But for best results, avoid severe frosts and extreme cold!

And this shrub needs at least 4 hours of sunlight per day. Or at least 7 hours of filtered sunlight . Therefore, this plant does not like to be grown in full shade.

Important: This plant grows best in the southern and southeastern regions of Brazil. But if the cultivation is done in regions of heat and intense sun, protect it.

Brazil can become a major producer of tea after coffee.

What is the best soil for the Camellia Sinensis plant?

The camellia sinensis plant likes very fertile, well-drained and very deep soil. But it is important that the soil has a good organic matter content. And if possible, grow in acidic soil!

But if you want to improve the soil for this plant, use chicken manure. And if possible, also use worm hummus and bone meal. Only depending on the soil this may not be necessary!

But if this plant is grown in a vase, the substrate I recommend is garden soil, earthworm humus, chicken manure and topsoil. And the vase should be medium or large size. Only if possible mix a few pebbles of gravel into the substrate!

  • Important: Arnaud recommends growing this plant directly in the ground. But if you don't have space in the garden, grow it in a pot!

How to water this shrub?

The camellia sinensis plant likes humidity. In this way, it is important to keep the soil or substrate slightly moist at all times. But never soak the soil or substrate, this could harm this plant.

And for best results, water more intensely in summer. But in winter, watering may be less frequent. In this way, in summer, watering in the vase is up to 4 times a week. And in winter watering is done every 3 or 4 days.

Where does black tea grow and especially the ideal conditions? Here, you will know everything about growing camellia sinensis which is grown in the ground, watering in summer is almost daily. And in winter watering is done every 4 or 5 days. But it depends on the amount of precipitation and humidity!

Important in tea growing: Prevent the soil or substrate from remaining dry for a long time. In other words, always maintain good humidity for this plant.


Almost all popular tea comes from a specific species of plant known as camellia sinensis . There are two varieties of this plant, each giving rise to different types of teas, with specific characteristics that define each.

  • Black tea (called "red tea" in China due to the color of the drink) is the most flavorful variety due to its oxidation time during processing. Oolong tea, known for its floral notes, is less oxidized. Green tea, the mildest variety, does not undergo oxidation and is pan-fried during processing to prevent oxidation from occurring.

It's not like vanilla which can have up to 40 varieties. Discover our article on all the vanillas in the world

Camellia sinensis (or tea plant) Theaceae - is a fast-growing shrub used to make most traditional caffeinated teas, including black tea, white tea, oolong tea and green tea.

This plant is native to the southwest region of China as an evergreen forest shrub. The leaves are bright green with serrated edges and are similar in shape and size to bay leaves. 1 The tea plant performs best when planted after the last frost, in sandy, well-drained soil, and should not be harvested until it is three years old.

According to history, the tea plant was first found accidentally in 2737 BC. The emperor at the time was boiling water in his garden when a leaf hanging from the camellia sinensis tree fell into his vase. The combination yielded a drink that forced him to research the tree further, discovering medicinal and flavorful properties.

Close-up of shiny tea tree leaves

  • Botanical name: Camellia sinensis
  • Common name: tea plant
  • Plant type: Evergreen shrub
  • Adult size: 0.90cm to 2m high
  • Exposure: Partially in the sun
  • Soil type: Well-drained, sandy
  • Soil pH: neutral to acidic, acidic
  • Flowering period: Autumn
  • Flower color: White
  • Hardiness Zones: 6-9 (USDA)
  • Home region: China
  • Toxicity: non-toxic

Tea plant treatment:  Harvesting camellia sinensis must be done manually, as only the upper leaves must be picked. While picking — the tea industry term for harvesting — look for new leaves at the top of the plant, especially those with spikes or small, partially formed leaves. Pick a group, or "flush," of leaves, being careful to include a small portion of the stem containing two to five leaves and the tip.

A flow of only two or three leaves is called a “golden flow.”

On rare occasions, the twigs and flowers of the plant are also used.

Typically, plants are prevented from flowering to divert their energy to valuable leaves.

However, some growers prefer the beautiful white flowers that bloom in the fall. 

Tea is harvested during the warmer months when the plant becomes strong. In northern climates, this is a window of just four months . However, in tropical regions, cultivars can have up to eight months of regular harvests.

  • Light: Tea plants grow best in full sun. They need energy from the sun to produce flowers
  • Soil: High quality soil is where Camellia sinensis thrives. The key is rich, sandy, well-drained clay, and it should be acidic
  • Water: Tea plants are not drought tolerant, but they also don't like being in soggy soil. It is best to let the first few centimeters dry between waterings
  • Temperature and Humidity: Hot summer months are good for tea plants as long as they have adequate shade. With too much humidity, they can fall prey to fungal diseases. Space them well in your garden to promote air circulation.
  • Fertilizer: Tea plants don't need a lot of food. A slow-release all-purpose fertilizer, given once in the spring, is all the plant needs to help it thrive

Camélia Sinensis vs. Camellia japonica

The flowers of the tea camellia (Camellia sinensis) are white with yellow stamens and bloom earlier than the bushes of the Japanese camellia (Camellia japonica), which can bloom in winter or early spring.

While the Japanese camellia is highly valued for its variety of colors and availability of double, rose-like flowers, the tea tree camellia offers fragrant blooms on a bush that is an altogether tougher area.

Gardeners can sometimes find the best of both worlds by looking for camellia hybrids, which combine the color and shape of Japanese camellias with the hardiness and fragrance of tea tree camellias.

  •  Pruning: The slow-growing tea plant needs very little pruning, and only then to maintain its bowl-shaped crown. Use clean, sterilized garden shears to cut away dead or damaged branches and to let light shine inside the plant. Prune after flowering if you want to keep the plant small
  • Tea Plant Propagation: Tea plants are best propagated with cuttings. select bet


 Black Tea was  discovered in the 1600s when a shipment of  green tea  from  China  arrived in England completely oxidized. Indeed, the importation of tea in the 17th century was done only by boat. The  green tea  was put below the waterline but with the heat and the sun, the green tea fermented  during  the sea voyage and it turned black. In Asia, green tea is not very popular and almost all stocks are exported.

Nowadays there are  two methods for oxidizing  black tea, the first of which is called the  orthodox method  or the  CTC . You should know that by oxidizing tea, we have better conservation of tea. It can be stored for several years compared to 12 to 18 months for green tea. You should know that black tea contains more theine. 


I am a block of text. them methods in making black tea. It's two methods.

Here are the two methods for making black tea: 

  •  The classic method (orthodox process) : It is called CTC by abbreviation. Here we take the traditional time to make black tea, it's a bit like drying pepper , there are 3 methods more or less quickly. We will proceed through several stages to arrive at a quality black tea . It is found much more in China and India . Black teas obtained by this method will have a better flavor and the leaves are more beautiful.
  • The CTC Crush Tear Curl method: This method can be literally translated as grinding shredding rolling is a manufacturing method which consists of passing the tea leaves through cylindrical rollers with blades to obtain small tea balls at the end. Here, we are in an industrial method which will not produce quality but rather quantity. This method allows the price to drop very significantly.

As with vanilla pods and pepper , you have to let nature and time do their work to have the most beautiful product.

Arnaud, the creator of Comptoir de Toamasina travels around the world and meets producers to discover and introduce you to production methods . Then, he selects good black teas for you and we create flavored black teas.


Here, you will learn the different steps of making black tea, did you know that it takes 7 steps to make black tea:

  • The harvest: In all the countries that Arnaud visited and which cultivate tea, the harvest is done by hand, the tea leaves are harvested by hand and put in baskets before being brought back to a workshop for keep it simple
  • Rolling the tea leaves: This is a step that is really pretty to see the human hand in certain plantations rolling the leaves in order to carry out this first step. But be careful, rolling can be done by hand or using a machine. This step aims to facilitate and accelerate the enzymatic reaction (oxidation) by breaking the leaf cells. As you know, tea leaves that are rolled by hand are much more beautiful and of better quality.
  • The oxidation stage: We wrote a paragraph on this stage. But it is a step that turns green tea into black tea. It never exceeds more than 3 hours
  • Fixing: This is a very important step because it will stop oxidation. The process is very simple. It consists of exposing the tea leaves to a heat source. Here, the step will take more or less long depending on the differences in methods and climatic conditions.
  • Sorting: As with the preparation of vanilla,  it will be necessary to sort the leaves after oxidation. The leaves are sorted by sieving. This sorting can be done manually or mechanically. At the end, the broken leaves are separated from the intact leaves. The vanilla we will separate the red vanillas, gourmet quality vanillas
  • Packaging:  The teas are put in bags for export, here the packaging must prevent oxidation and the tea becoming damp. It is very often put in certain countries in packaging with aluminum foil in wooden crates. Each country will have its tradition, then the tea will take the plane or the boat. 


Below, you will discover how tea is oxidized using both methods. 

After harvesting, the tea leaves are rolled and then the tea leaves are placed in a humid place.

This humidity will accelerate the oxidation of the leaves and therefore the tea will transform into the magnificent black color.

Oxidation occurs when the polyphenols contained in tea leaves come into contact with air.

This is exactly the same phenomenon that will occur when you cut an apple or even a pineapple and leave it in the open air.

During this reaction, chlorophyll is also transformed. This is what changes the pigmentation of the leaves.

The oxidation stage will have a maximum duration of 3 hours and the more the tea is oxidized, the blacker it is and therefore the more theine there is.


First we will wither the tea leaf for about a day. In order to dry the leaves. The leaves will lose half of their water content. 

We will then spread the leaves on a long ventilated rack so that they dehydrate and can be rolled up without breaking. 

Then, the tea will be placed in a hot and very humid atmosphere for approximately 2 hours. 

Pouring the fermentation cap over will heat the leaves to a temperature of around 90°C.

But in a dry atmosphere. 

Making black tea is an art. If you change even the slightest step, the appearance and taste may change. 


CTC simply means Crush, Ear and Curl which means in French, grinding, shredding and curling. 

The tea will be withered, the leaves will be crushed and then shredded. At the end of the stage the leaves are rolled into a sort of enormous rolling barrel. 


Black tea represents   75  % of global tea production . It is the most consumed tea in the West. Tea, unlike green tea, will keep its freshness for several years, compared to 12 to 18 months for green tea. The virtues of black tea are numerous. 


When we enter the world of teas we wonder where tea grows. It grows between the 40th parallel North and the 20th parallel South around the globe.

By positioning your finger on a planisphere you will discover the possible areas in tea culture. But be careful, it's like coffee, it's not because the position is on Parallel that you're going to have good tea. 

We wrote a blog post about ideal conditions

The main black tea producing countries in the world: 

  • Spine 
  • India
  • Kenya
  • Sri Lanka
  • Vietnam
  • Indonesia
  • Türkiye

As you can see, China is the leading producer of black tea in the world and its global production is approximately 35% of global tea production.

Of course, we find oolong tea in China, yellow teas. The Yunnan region is the region of origin of teas.

we must not forget that depending on the region, the aromatic palettes of tea will be different.


With the drop in temperatures you say to yourself, there is nothing better than spending the afternoon with a good cup of tea. See to take a tea break.

And with this new trend of healthy eating and drinking, tea plays a big part.

Black tea can be drunk hot or cold, we will explain to you how to enjoy it hot. If you want to enjoy it cold, discover our recipes on our blog. 

But how do you prepare the perfect infusion? At first glance it may seem simple, but care must be taken to extract the best from Camellia sinensis (scientific name for the tea leaf). Below, discover some advice from specialists in teas and infusions, Arnaud, creator of Comptoir de Toamasina, co-creator of Abaçai and the Arnaud Vanille plantation, so as not to make a mistake when preparing the drink.

You will discover the video how to prepare black tea with lemon.

The proportion that does it all: 

As with any beverage, it is important to respect the correct proportions when brewing tea. For 1 liter of water, we use between 10 and 13 grams of tea. “It is important to specify that these proportions apply to green tea, black tea, oolong or pu-erh,” explains Arnaud, in the video. In the case of fruit infusions, for example, for each liter of water we use between 18 and 25 grams. As for herbs like mint, the proportion is 6 to 10 grams per liter of water.

If the choice of tea is important , “the quality of the water is essential for preparing good tea,” explains Arnaud. In this case, it is worth using filtered water. “But if the water contains a lot of nitrane or even chlorine, it is better to use lighter mineral water,” recommends Arnaud in the video. Another important aspect is the water temperature. “While in teas like green and white the water should be between 60 and 90°C, in teas like oolong and black water the water is used at a higher temperature,” explains Arnaud.

The perfect tea brew: 

Before steeping your tea bag or tea infuser in hot water, keep in mind that each type of tea has a different steeping time. “Camellia sinensis leaves have tannins, which are extracted depending on time and water temperature. If you leave it too long, teas tend to become bitter,” says Dani. According to Carla, black tea and oolong steep for 2 to 5 minutes, and green and white tea for 1 to 3 minutes. As for fruit infusions, for example, for each liter of water, between 18 and 25 grams are used, and the infusion time is longer – 5 to 10 minutes.


Wondering how to preserve all the flavors of black tea?  To preserve the flavor of tea for longer, it is ideal to store it in airtight containers or boxes, away from light, heat and humidity. “Typically, tea leaves last for about a year or so. However, over time, the leaves can lose their flavor and aroma,” explains Arnaud.


Le Comptoir de Toamasina invites you to discover the beautiful history of black tea which is also that of tea. 

You will learn everything about the first years from its discovery to the present day and why it is a totally fabulous tea like our Lapsang Souchong black tea .

The custom of using tea leaves to make boiled water taste good first occurred in China in the middle of 250 BC. AD

By chance, some leaves fell into the cup of the emperor who drank the resulting infusion . He felt comforted and with a special feeling of well-being. This is how tea was born. Discover an article on the benefits of black tea .

The Indians attribute the discovery to Prince Bodhi-Dharma, son of King Kosjuwo.

Indian black tea will have this history. One day the prince set out on a pilgrimage to northern India with the aim of preaching Buddhism along the way.

At the end of the fifth year, he will become sick and weak.

Listening to the suggestion of a wise man, he will pick some leaves from a special tree and let them infuse in water. After tasting the beverage, he will be cured and will be able to resume his journey with tea leaves. Here is the little history of Indian tea.  

Its extraordinary properties and incredible aroma will allow teas to become a breakfast essential and did you know that the Japanese legend adds a sensual touch.

But let's go back to India because the story is not over. 

It is said that at the end of the first three years of the pilgrimage, Prince Bodhi-Dharma one day dreamed of all the women he had loved.

It is said that he was a conqueror and loved to conquer the hearts of women.

But one day when he woke up sleeping, he was ashamed of his mischievous libido and he wanted to never go back to sleep.

He was very tired and not wanting to sleep, he wanted to keep his promise and when Morpheus arrived, he returned to find a beautiful bush and chewed some tea leaves and found that the tea would keep him awake.

 Obviously, this is just a legend, since sleeping and dreaming are an important part of life.

We are now going to offer you a walk through the centuries and the history of tea during these 5,000 years of history, just that.


Here, we will take you through the history of tea and black tea from yesterday to today, you will learn everything about why this drink is so special.

From 2737 BC. JC to today: 

  • Year 2737 BC. AD: The Chinese emperor Shen Nung was the one who stimulated Chinese agriculture in general and tea in particular. Tea in those years was taken as a medicinal drink and its origin comes from an incredible valley the valley of Assam , between China and India, on the banks of the Bhramaputra river
  • 200 AD AD:  At this date, tea is a decoction . The macerated leaves were boiled with milk and orange peel . At some point in the Ming dynasty, tea ceased to be a decoction and became an infusion: finely grind the dried leaves, add boiling water and stir with a bamboo stick
  • 375 AD AD: Tea is the most popular drink in China . The three main stages of development are: boiled tea, crushed tea in infusion. Each stage corresponds to different “schools” of thought, which correspond to the Tang, Song and Ming dynasties
  • Year 478: A document from this date shows that in China they used pressed cakes, made with green leaves of steamed tea. They were soon used in trade relations with the Turks
  • Year 650: Tea in Tibet. Tea at this time is imported from China , using yaque caravans and the starting point is the border town of Dajion Lu . Charged tea is produced in Yunnan and Sichuan . Discover our Sichuan green pepper and Sichuan red pepper . The destination is Lhasa (capital of Tibet). The path covers 1,500 kilometers with heights that exceed 5,000m above sea level. The journey lasts several months and to ensure good conservation, they are transported in pancakes.
  • Year 660: The Tibetan style of drinking tea. At that time in Tibet, tea was prepared in a special way. The tea cakes were ground into a pestle, then boiled
  • Year 729: Tea arrives in Japan. Only the emperor consumed tea at this time, being very valuable for being imported from China.
  • Year 783: A group of Chinese officials and traders hired the writer and philosopher Lu Yu (733-804) to write the first book on tea. This famous work is known as “Classical Tea Art” the “Cha Sing” and has become the sacred book of tea. He poetically describes how to prepare tea
  • Year 790: Tea becomes a form of means of payment for the Chinese, it was a currency like for spices
  • Year 800: The first seeds are taken to the Empire of the Rising Sun. F or the Japanese, tea is more than a drink. They develop a special tea-making ceremony whose purpose is to help the mind find peace . This practice has crossed centuries and borders. At this time, Buddhist monks will bring back tea seeds in their tunics. The Japanese emperors soon had a monopoly. Their plantations were protected by large walls, and when the harvest was carried out, it was done with hands covered in very fine gloves. Being the drink of the imperial family and the aristocracy has become the national drink. The entire tea ceremony lasted approximately three hours and is still practiced today, but usually in a simplified format
  • Year 828: Tea arrives in Korea . The ambassador of the King of Korea brings to his country a tea plant that they had presented to him at the imperial court of the Tang dynasty (China)
  • Year 1280: The History of Tea in India shows how Marco Polo, the famous Venetian adventurer, brought Chinese tea to the court of Indian Emperor Harsha Vardhana
  • Year 1502: The Portuguese arrive in Asia and Vasco da Gama establishes a Portuguese colony in Cochin, but tea is not yet important to the Portuguese because they prefer black pepper which becomes chili pepper do reino
  • Year 1601: Dutch expansion and the beginning of tea glory. The Dutch East India Company, responsible for the massive worldwide distribution of tea, was founded in Batávia (today Jakarta, capital of Indonesia). Some writings say it began operating in 1602 and is considered the first modern public company
  • Year 1606: The first shipment of tea arrives in Europe. The Dutch East India Company transports the first cargo of tea to Europe
  • Year 1635: Tea is already a fashionable drink in Europe. Tea is regularly consumed in the main European capitals. A substantial improvement in transport and a reduction in taxes will make it possible to develop green tea and black tea. Countries that, depending on various circumstances, prefer it are England, the Netherlands, Ireland, France and Russia
  • Year 1637: The Dutch East India Company transports tea primarily from Japan , but since this date company officials have written as policy: "Since people are beginning to consume tea, we expect several boxes tea from China and Japan on each boat. »
  • Year 1644: China is conquered by the Manchus, who establish the Quing dynasty which will remain in power until 1912. During the Quing rule, different methods were developed for the elaboration of tea leaves, which led to the development varieties of Oolong tea and black tea.
  • Year 1650: Tea in North America. Governor Peter Stuyvesant ordered the first shipment of tea to settlers in New Amsterdam, a city that would later become New York . Thus, although expensive, due to high taxes, tea was a very popular drink among the English who populated recent American cities and especially sophisticated Boston.
  • Year 1657: The Garraway Café, owned by businessman Thomas Garraway, becomes the first Western public establishment to serve tea. Tomas Garraway placed a poster outside his establishment with a list of the positive effects of the new and exotic drink. Over time, tea not only became an absolutely indispensable beverage, but also a vital part of culture and life throughout the dependencies of the British Empire. Don't forget the most famous flavored black tea, Earl Gray black tea.
  • Year 1658: The first tea advertisement appeared in a London daily called “Mercurios Political”
  • Year 1662: Tea enters the British court through the hand of Catherine de Bragança, wife of Charles II. Like a doe in the matrimonial bond, the Portuguese infanta offers the city of Bombay or Mumbai, one of the most important seaports for trade between Asia and Europe. The Queen's custom of drinking tea at all hours was adopted by a large portion of English courtesans
  • Year 1670: Tea is still a very expensive drink. A tax created by Charles II of England weighed on the purses of tea lovers but also coffee and chocolate. The tax was more or less the weekly salary of an average worker
  • Year 1684: The Twinning dynasty. The founder of the dynasty was Daniel Twinning, a weaver from the Cotswolds (England) who emigrated to London, where his son, Thomas Twinning, worked in a tea merchant, the D'Aeth Company. Years later, (1706) Thomas opened his own business called Tom's Coffee House, located in Devereux Court, just off the famous Strand Street. It's the humble beginning of a great tea dynasty
  • Year 1705: The Fortnum & Mason dynasty. William Fortnum arrived in London in 1705, where he met a small merchant named Hugo Mason with whom he developed a good friendship. Thus was born the famous company Fortnum&Mason
  • Year 1773: Tea has been the cause of many conflicts, such as the American War of Independence, which began with the famous Boston Tea Party on December 16, 1773 . To protest the high taxes imposed on tea , a group of settlers, known as "Liberty's Children", had disguised themselves as Indians and thrown into the water a large shipment of tea which found on board ships of the English East India Company anchored in Boston Harbor. The king became furious and called for retaliation, as he believed the tea taxes were intended to support the colony's military garrisons. The fact is that the Boston Tea Party was one of the events that started the cruel War for Independence
  • Year 1810: Chinese from the Amoy region brought tea culture to the island of Taiwan (now Taiwan)
  • Year 1820: 5:00 p.m., a traditional time in England. The beginning of the English custom of the cup of tea at five o'clock in the afternoon is attributed to Duchess Ana of Bedford. For their friendships it seemed very pleasant and appropriate the new custom which developed very quickly
  • Year 1825: English tradition says you should start with tea early in the morning. Soon comes the “Nice Cup of Tea” during the day, until you reach the sublime “Five o’clock Tea”. Finally, in the evening comes “High Tea”, that is to say the top tea. In short, any day is good for a steamy cup of tea. At that time a series of delicacies developed to accompany tea: muffins, macaroons, cakes and various jellies to gently combine them.
  • Year 1830: Earl Gray (the most famous flavored tea in the world) represents Count Gray and is said to have been written by a Chinese mandarin for such a person who held the position of British Prime Minister in gratitude for ending the monopoly of the East India Company
  • Year 1836: The British developed tea culture in India. At that time, a small cargo of tea from Assam was taken on the ship 'Calcutta' bound for London. On its arrival it was sold in the house of India, provoking the most enthusiastic praise from the intelligent. India's first tea business had started
  • Year 1843: Scottish explorer and naturalist Robert Fortune defends the thesis of the origin of tea, claiming that whatever its flavor, aroma and color came from a single tree, the Camellia Sinensis. He also demonstrates that green tea and black tea could be obtained from the same plant and that the result depended only on the treatment of the leaves after harvest. All this was made possible by his travels to China to reveal the carefully guarded secrets of a world closed to outsiders. From his first trip, he brought with him tea plants, which did not survive, but on Monday managed to remove 20,000 plants from China to India. He spoke Mandarin Chinese and wore indigenous clothing to be able to camouflage himself in a country full of dangers. You can think of him as an "industrial spy" of the time
  • Year 1845: The first American Clipper which made a round trip from New York in less than 8 months was inaugurated. This type of sailboat, very agile, moved at an average speed of 18 knots and had a very high load capacity.
  • Year 1850: In Aberdeen, Great Britain, the first British Clipper, the Stornaway, was built, followed by many other sailing ships of this type. At that time more than one sailboat anchored at the same time in the ports of China. This put them in competition with each other and made bets on who would come home first. At the end of the race, the first tea to arrive in London received the best prize and the crew won a prize
  • Year 1871: The arrival of steamships and the opening of the Suez Canal ends with these magnificent boats
  • Year 1850: Tommy Lipton organized a small importing business and, thanks to his original advertising methods, became known throughout the city of Glasgow. Soon Glasgow becomes small for him and then moves towards the capital. Tommy is already a wealthy merchant. He decided to buy land in Ceylon when the coffee plantations were infected by pests. Tommy organized a successful tea advertising campaign, his slogan was: “From the plantation to your table, no middleman!” » The success was total
  • Year 1867: The English sow highly productive tea on the island of Ceylon. At first they used seeds from China, but later the seeds of the plant from Assam (India) were used. Ceylon had until then been a major producer of coffee, but in 1869, when a pest completely destroyed the coffee crops, the farmers of Singales decided to switch to tea as well. It is currently the third country in the world in terms of the volume of tea produced. Discover our Ceylon black tea
  • Year 1869: India. The places where plantations flourished most quickly were the Assam and Darjeeling regions in the north and in the Nilgiri mountains in the south
  • Year 1880: Until this date, tea in Russia was a luxury product that only the aristocracy could afford. Pero, in 1880, with the inauguration of the Trans-Siberian Railway, a drastic reduction in transport costs was generated and within a few years the Russian people became a great consumer of tea, as they continue to be today today. English artist Josiah Spode developed a new technique in Staffordshire by mixing porcelain with animal bone ashes, obtaining new, finer textures and greater strength. This is how the famous “Bone China” porcelain was born.
  • Year 1885: Some examples of how tea was handled at this time in China on our blog
  • Year 1898: Scientists come to the conclusion that caffeine discovered in 1820 and theine in 1827 are in fact the same alkaloid
  • Year 1990: Tea arrives in Morocco. In Morocco, offering tea is a sign of hospitality, it is considered an art and it is the national drink. During the Middle Ages, the Arabs introduced the custom of tea to their huge empire, but the reason it continued was because of the English who had difficulty selling large quantities of green tea when the Crimean War made their trade routes impassable and then decided to open its market in the Mediterranean, Tangier and Mogador being its main destinations. An old saying goes:An old saying goes:A cup of tea is nothing Two are for the poor Three are good Four are nice Five forbidden Six better than three. Discover our Moroccan mint green tea recipe
  • Year 1904 : New York tea and coffee merchant Thomas Sullivan sends his customers samples of his different tea blends in small muslin bags. The surprising comfort with which tea was prepared using these bags meant that Sullivan received many orders in a short time. One of the most popular housings had been discovered, filter bags. During the World's Fair held in the city of St. Louis, an Englishman named Richard Blenchynden presented a stand where he offered an infusion of tea from India. It seems that due to the intense heat, sales were not growing as he had hoped. The idea immediately came to him to serve tea with ice. The success was instantaneous, later giving birth to a flourishing custom
  • Year 1906: Okakura Kakuzo wrote in his book on tea, "tea is more than an idealization of the way of drinking, it is a religion of the art of living"
  • Year 1908: Emile Perrot publishes in Paris a work entitled “Tea in China and India”
  • Year 1913: Afternoon tea. The custom of taking afternoon tea further developed with the arrival of a boundless passion for Argentine tango which aroused real interest among London's upper classes. New associations and tango classes were created and the famous “afternoon tea dances” were organized in all capitals, in theaters, restaurants and inns.
  • Year 1950: Changes in social mores and the different tenor of life due to the two world wars; the new trends of high society, preferring cocktails to tea and the irrefutable arrival of fast food in the 1950s, were at the origin of a sharp decline in the habit of going out for tea. The British obviously continued to drink tea at home and at work
  • Year 1980: We can see a renewed interest in tea and the appearance throughout Europe of shops and tea rooms: tea room and tea room. During this decade in Germany and especially in Hamburg, many shops specializing in high-quality tea were opened. The reason for this is due to the importance that the port of Hamburg has taken on in Europe. It is Europe's second largest container port and serves as a trading hub between the leading regions of Asia and Europe and benefits from global trade
  • Year 1991: Opening of the first tea room “The Barcelona Tea Center” in the old Gracia district. The East West Company was the pioneer in Spain in the sale of high quality loose tea. Per Sundmalm, founder and current president of the company, turned this store of only 15 square meters into a commercial project, assuming leadership in the sale of tea in Spain from the beginning
  • Year 1994: The first white tea paper is written in Barcelona. A project promoted and financed by the FAO. EWC collaborated in the production of this book and contributed with all its knowledge to make this book a reference for the high quality tea market in Spain
  • Year 2013: Le Comptoir de Toamasina will develop its first two flavored teas, black tea from adventurers and black tea from Madagascar
  • Year 2018: Le Comptoir de Toamasina is looking for land to open the Arnaud Vanille plantation

Since 2013 we have been developing a range of flavored black and green tea for an escape to Brazil.

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