They serve gunpowder green tea with loads of sugar and mint in North Africa. Sri Lankan (Ceylon) black tea brewed so strongly in Hong Kong with condensed or evaporated milk and white sugar. It is not about how a tea is “designed”, but rather how a product is adapted for use by the local mass culture.
Broken grade Sri Lankan tea tastes like that not because they are designed so, but because it is “naturally” such a product when they invented the CTC machine to cut down leaves and heat up the fermentation to hasten processing for higher turnover and therefore profit. Any tea would taste strong this way.
