European merchants began purchasing tea in Canton (Guangzhou) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local Min Chinese pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use. Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced, was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (), referring to the downy white hair on the young leaves). The term "Bohea" came to mean black tea of the lowest quality.