If green tea is the fresh-faced scholar of Chinese tea and pu-erh the bearded sage, then yellow tea is the quiet aristocrat who s...

Liu Bao—pronounced “Lyo Bao”—is the quietest celebrity in China’s dark-tea family. While Pu-erh hoards the spotlight, Liu Bao has...

Among the six great families of Chinese tea, white tea is the least theatrical yet the most elusive. It is not rolled, not roast...

When Chinese tea lovers speak of “rock rhyme”—the elusive mineral melody that lingers after swallowing—they are almost always tal...

If every family tree has a revered elder, then Lapsang Souchong—pronounced “laap-sang sou-chong”—is the patriarch of the entire b...

Biluochun, whose name literally means “Green Snail Spring,” is one of China’s ten most celebrated teas, yet it remains a quiet my...

Tucked high on the northern rim of the Sichuan Basin, where the Min River carves misty corridors between 30- and 35-degree north ...

Tucked away in the humid, karst-pitted mountains of southern Guangxi, Liu Bao cha has spent four centuries quietly perfecting the...

Tucked away in the mist-laced uplands of southern Yunnan, where the Mekong River bends like a dragon’s tail, a tea is picked only...

Few names in the vast universe of Chinese tea carry the mystique of Da Hong Pao, literally “Big Red Robe.” Grown on the vertigin...