Long before Assam, Ceylon or Darjeeling entered the lexicon of tea drinkers, the cliffs of northern Fujian echoed with the crackl...

Long before English breakfast blends and Assam malts filled European cups, a small village in the Wuyi Mountains of northern Fuji...

Ask most tea lovers to name a Chinese black tea and they will answer Keemun or Dian Hong; ask a historian which black tea came fi...

Long before Assam, Ceylon, or Earl Grey entered the global lexicon, the first fully oxidized leaf that would later be called “bla...

Long before Assam, Ceylon or Earl Grey entered the English lexicon, a small village deep in China’s Wuyi Mountains produced a tea...

Long before Assam, Ceylon, or Earl Grey entered the global lexicon, a small village in the Wuyi massif of Fujian province was alr...

Long before English breakfast blends and afternoon tea trays, a single leaf from the Wuyi Mountains of Fujian sailed across the S...

Long before English merchants coined the term “black tea,” Chinese mountain folk in the Wuyi massif of northern Fujian were alrea...

Liu Bao, pronounced “lee-ow bao,” is the quiet diplomat of China’s dark-tea family. While Pu-erh grabs headlines and Fu Zhuan bri...

When European tea clippers first rounded the Cape of Good Hope in the mid-seventeenth century, the chests that commanded the high...