Tucked into the subtropical hills of northern Fujian, where the Min River bends toward the East China Sea, a tiny bud has been qu...

If green tea is the fresh-faced scholar and black tea the stately ambassador, then Wuyi Da Hong Pao stands as the battle-scarred ...

When most people outside China hear “black tea,” they picture a dark, malty cup from Assam or Ceylon; few realize that the very w...

Nestled among the fruit-laden hills of Dongting Mountain in Jiangsu Province, Biluochun—whose name translates literally to “Green...

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

Tucked away in the humid, karst-pocked mountains of southern China’s Guangxi Zhuang Autonomous Region, Liu Bao tea has spent four...

Among the six great families of Chinese tea, white tea is the least theatrical: no rolling, no roasting, no fierce charcoal fires...

Few names in the vast lexicon of Chinese tea carry the mystique of Da Hong Pao—literally “Big Red Robe.” Grown on the vertiginou...

Ask most tea lovers to name China’s oldest black tea and they will answer, without hesitation, Lapsang Souchong. Born in the pre...

Tucked between the mist-laden hills of Dongting Mountain in Jiangsu Province, Biluochun—literally “Green Snail Spring”—has captiv...