Question: Where was most illicit tea sold?
About the article "Boston Tea Party", section "Tea trade to 1767".

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As Europeans developed a taste for tea in the 17th century, rival companies were formed to import the product from China.
In England, Parliament gave the East India Company a monopoly on the importation of tea in 1698.
When tea became popular in the British colonies, Parliament sought to eliminate foreign competition by passing an act in 1721 that required colonists to import their tea only from Great Britain.
The East India Company did not export tea to the colonies; by law, the company was required to sell its tea wholesale at auctions in England.
British firms bought this tea and exported it to the colonies, where they resold it to merchants in Boston, New York, Philadelphia, and Charleston.
Until 1767, the East India Company paid an "ad valorem" tax of about 25% on tea that it imported into Great Britain.
Parliament laid additional taxes on tea sold for consumption in Britain.
These high taxes, combined with the fact that tea imported into Holland was not taxed by the Dutch government, meant that Britons and British Americans could buy smuggled Dutch tea at much cheaper prices.
The biggest market for illicit tea was England—by the 1760s the East India Company was losing £400,000 per year to smugglers in Great Britain—but Dutch tea was also smuggled into British America in significant quantities.
In 1767, to help the East India Company compete with smuggled Dutch tea, Parliament passed the Indemnity Act, which lowered the tax on tea consumed in Great Britain, and gave the East India Company a refund of the 25% duty on tea that was re-exported to the colonies.
To help offset this loss of government revenue, Parliament also passed the Townshend Revenue Act of 1767, which levied new taxes, including one on tea, in the colonies.
Instead of solving the smuggling problem, however, the Townshend duties renewed a controversy about Parliament's right to tax the colonies.
Although not a traditional way to serve tea, iced tea gained wide spread popularity in even rural areas since the 1980s with canned or bottled tea.
Many varieties of tea, including green tea, are available packaged and sold in stores.
Many families make their own iced tea by either putting lots of ice in a small amount of strong hot tea or by putting hot tea in a fridge for some time.
Common types of iced tea are black, green, oolong, and lots of herbals as well.
Iced herbal teas are especially popular in the hot summers, where "yin" or cooling herbs are used to make tea such as chrysanthemum, kuding tea, etc.
Cooled tea but still warm was already popular throughout ancient times but tea at cold temperatures was not as popular then. 
When Baisao was 49 years old, he left monastic life and began peddling tea in Kyoto.
His tea differed from that of matcha, the most common tea in Japan at the time.
He offered "simmered tea," a style of green tea from China that is similar to what we now know as green tea.
Eventually, he was introduced to a new style of tea, similar to his "simmered tea" that was invented in Japan, known as sencha.
He wandered in Kyoto to offer his tea, typically stopping near the numerous Zen temples and gardens.
He carried all his tea equipment in a woven bamboo basket that he lugged around on a stick over his shoulder.
Baisao never sold his tea.
He carried a bamboo tube with which he collected donations.
He lived an ascetic life and used the donations to keep himself nourished with rice and water. 
Tea is the second most consumed beverage in the world, after water.
Argo was founded in response to a realization that Americans had so few tea offerings that they generally were unfamiliar with anything but bagged teas.
At the time, most tea retailers either supplied bulk tea for home brewing or traditional sit-down service, but Argo focused on premium specialty drinks in paper cups.
Meanwhile, a minority of Asian immigrants from countries such as India, Vietnam and China where tea is the national beverage were spreading some of their traditions.
Argo endeavored to emphasize the healthy aspects of tea as an alternative to coffee.
When it was founded, Argo was part of a field of blossoming tea cafe franchises meeting a burgeoning demand.
By 2002, there were 1,100 tearooms with sit-down service.
In 2003, retail sales of tea totaled $5.1 billion, and in 2005, as the specialty tea market was growing 20 percent per year, the total retail tea market was expected to surpass $10 billion by 2010.
Argo began with 35 teas from around the world, including black tea, green tea and chamomile tisane as well as exotic teas.
From the outset, it included a mix of traditional Asian teas as well as teas from exotic locations.
One of the companies staple drinks came from a vacation to Ipanema beach in Rio de Janeiro in which Avakian paid a juice bar operator to close shop to allow him to experiment with flavor combinations during business hours.
Several of Argo's teas are seasonal.
One of its signature drinks is the teappuccino, a black tea mixed with steamed milk and froth, which the company has trademarked.
The menu leverages the new wave of specialty teas that may be served sweetened or spiced and that are blended with milk, sparkling water or fruit juices.
In the early years, its favorite offerings were Bubble tea, Pomegranate tea, Matte Latte or Chai tea and milk and Tea sangria.
In its first years, the company sold illy brand coffee.
While the company imports its teas from sources around the world, it now brews its teas at a centralized location in downtown Chicago.
Argo started out selling loose tea in 1- and 4-ounce bags or in bulk.
Among Argo's Americanized drink varieties is a version of the national drink of both Argentina and Uruguay, the mate, which Argo serves as a Mate late.
By 2010, the company ventured into the grocery store market (Whole Foods and Treasure Island) with bottled specialty teas in Chicago and had plans for its own bottling facility.
By the time the company opened its New York locations, it offered fair trade certified coffee.
In 2011, the company expanded its distribution to grocery stores around the country.
According to the company's press release for the opening of its 20th location in 2011, the menu included "all natural tea-based signature drinks, over 30 varieties of loose leaf teas, fair-trade organic coffee, fresh-baked pastries, specialty foods, and a selection of teaware and accessories.
The signature drink menu features healthy and unique options such Maté Laté™ with earthy maté, almond and milk, Green Tea Ginger Twist® with Japanese green tea and ginger root, MojiTea® with cool mint tea and lime juice as well as many others.
The food menu features a wide assortment of freshly baked gourmet pastries, French quiches, and a SpecialTea Foods made with tea-infused ingredients such Teanie Panini, Tea Bites and wholesome Teapot Grains.
Argo Tea’s ready-to-drink bottled beverages can also be found outside the cafés, in the finest grocery retailers across the country."
"Bloomberg Businessweek" summarized Argo Tea's business as follows: "Chicago-based Argo Tea strives to redefine the message of tea as a healthy beverage and lifestyle choice, to create unique, all-natural tea-based beverages and to provide customer experiences that reflect modern designs and a sustainable environment."
The tea ware and accessories include tea pots, high-tech tea infusers, and wide variety of tea cups. 
Aracha (荒茶), also known as Unrefined or Crude Tea, is a type of green tea produced in Japan.
Unlike most other teas, aracha green tea is produced using the "entire" leaf of the tea plant, including the leaf blade, leaf stem, broken particles of the leaf, and the fine leaf hair.
This often gives the tea a deep green colour and a bold taste though variations are greatly affected by the cultivation and production processes.
After leaves are harvested by farmers in Japan, they are then processed at either private or often communal processing facilities where they are steamed, rolled, and dried.
At this point, the tea is called aracha and is ready to be sold into the tea distribution channel, where wholesale brokers or large tea companies will purchase the aracha.
The tea then is "finished"—the parts of the leaves are sorted, sized, graded, and blended to produce sencha tea with specific flavor profiles.