If every tea has a passport, Lapsang Souchong’s is stamped with the sooty fingerprints of 17th-century dockworkers, the perfume o...

Long before Assam, Ceylon, or Earl Grey entered the global lexicon, the first fully oxidised leaf that Europe would christen “bla...

Long before English breakfast tables knew the word “black tea,” caravans loaded with dark, leathery leaves left the granite gorge...

Long before English breakfast blends and Assam estates, the first fully oxidized leaf that would inspire the world’s black teas e...

If green tea is the fresh face of Chinese tea culture and pu-erh its time-worn sage, then Wuyi Da Hong Pao stands somewhere betwe...

Long before English tea clippers raced across the oceans and Victorian drawing rooms rang with the clink of bone china, a small v...

When Chinese tea lovers speak of “rock bone and floral fragrance,” they are invoking the spirit of Da Hong Pao, the most celebrat...

When European merchants first tasted a dark, wine-red liquor from the port of Xiamen in 1604, they called it “black tea,” unaware...

Long before English tea clippers raced across the oceans and Victorian drawing rooms echoed with the clink of porcelain, a small ...

Long before Assam, Ceylon or Earl Grey ever reached a London cup, the first fully oxidised black tea in history was born in the r...