Long before English breakfast tables knew the word “black tea,” caravans carried small, leathery leaves out of the Wuyi Mountains...

Longjing, literally “Dragon-Well,” is the most celebrated among China’s more than one thousand green-tea entries. Its fame rests...

High above the Sichuan Basin, where the Min River bends like a jade ribbon through emerald mountains, lies Meng Ding Mountain, th...

Among the six great chromatic families of Chinese tea, dark tea (heicha) is the least understood abroad, yet it once lubricated t...

Tucked high on the forested ridges of southern Yunnan, where the Mekong bends like liquid jade and night mists rise to meet the m...

Wuyi Da Hong Pao—often translated as “Big Red Robe”—is the most mythic of all Chinese oolongs. Legends say that Ming-dynasty scho...

When European tea clippers first rounded the Cape of Good Hope in the late seventeenth century, the cargo that most excited Londo...

Longjing—romanised as Lung-ching or, more evocatively, “Dragon-Well”—is not merely a green tea; it is a liquid manuscript of Chin...

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...

Few beverages carry the dust of the Silk Road in every leaf, yet Fu brick tea—compressed, fermented, and secretly flowered—does e...