Among the six great families of Chinese tea, white tea is the least theatrical: no tossing in hot woks, no rolling drums, no char...

If green tea is the youthful scholar of Chinese teas and pu-erh the venerable sage, then Tie Guan Yin sits between them as a medi...

If every tea has a passport, Lapsang Souchong’s is stamped with the soot of pine needles and the salt spray of the South China Se...

Tucked between the mist-laden hills of Dongting Mountain and the gentle ripples of Taihu Lake in Jiangsu Province, Biluochun—lite...

Tucked high on the mist-capped Meng Ding Mountain in Sichuan Province, a tea once reserved for emperors still awakens each spring...

Liu Bao—pronounced “lee-ow bao”—is the quietest celebrity in China’s dark-tea family. While Pu-erh hoards the limelight, Liu Bao ...

Among the six great families of Chinese tea, white tea is the least theatrical yet the most elusive, and within that quiet clan B...

Rougui, literally “cinnamon,” is not a baking spice but one of the most charismatic sub-varieties of Wuyi rock oolong (Yancha). ...

Long before English breakfast blends filled porcelain pots in London drawing rooms, a small village in the Wuyi Mountains of nort...

Tucked between the mist-capped hills of Dongting Mountain and the gentle ripples of Taihu Lake in Jiangsu Province, Biluochun—lit...