The History of Tea
Ancient Origins
Tea’s story begins in 2737 BC with the Chinese emperor Shennong, often called the father of Chinese medicine. According to legend, he required all water to be boiled before drinking. One day, leaves from a nearby plant drifted into his pot. Curious, he tasted the infusion and discovered a drink both refreshing and restorative.
Shennong was said to have tested dozens of plants to understand their medicinal effects and, in folklore, was even described as having a transparent abdomen, allowing him to observe how herbs affected the body. For centuries, tea remained largely a Chinese tradition, valued both for its flavour and its medicinal properties.
Tea Reaches Europe
Tea first reached Europe through the Dutch East India Company in 1610, arriving in England a few decades later in the 1630s. In 1657, London coffee house owner Thomas Garraway became the first known merchant to sell tea publicly in England. Advertised as a “New China Drink”, it was said to invigorate the body and reduce inflammation, and was initially sold in small quantities as a luxury curiosity. Tea’s popularity changed dramatically in 1662, when the Portuguese princess Catherine of Braganza married King Charles II and brought her love of tea to the English royal court. What began as a royal habit soon spread throughout Britain.
The Globalisation of Tea
For centuries China closely guarded the secrets of tea cultivation. But in 1848, the British East India Company sent Scottish botanist Robert Fortune on a covert mission to China. Disguised as a merchant, he successfully smuggled tea plants, seeds and processing knowledge out of the country.
These plants were transported to India, where large plantations were established in regions such as Assam and Darjeeling, later followed by Sri Lanka. This transformed tea from a regional drink into a global agricultural industry.
Tea Today
Today tea is one of the most widely consumed beverages in the world, grown across Asia, Africa and South America. Much of the world’s tea is traded through international auctions and commodity markets, where large volumes are blended for everyday consumption. These teas can sell for as little as $2–$10 per kilogram. At the other end of the spectrum are rare, handcrafted teas — such as aged Da Hong Pao or historic Pu’er — produced in extremely limited quantities. Some of these teas have sold for over $1 million per kilogram, prized for their origin, rarity and craftsmanship.
From humble beginnings to global trade, tea remains a drink defined by place, tradition and craft.