There is a legend attributed to the origin of black tea: in the Qing Dynasty, an army passing through the Wuyi Mountains interrupted the Fujian farmers' tea production. Finding their tea leaves trampled, broken, and reddening through oxidation, they wanted to recoup the potential loss by expediting the drying process. Rather than the traditional bamboo to gently roast their leaves, pine wood was used. Thus, Lapsang Souchong, and thus black tea, was born. Since then, black tea has become the most popular tea drunk in the UK, Middle East, and North America, most familiarly imbibed with milk and sugar or over ice. Typically bold, sweet, and tannic, black teas fare a diverse range of flavors depending on their country of origin.