High in the mist-wrapped Wuyi Mountains of northern Fujian, narrow plank paths are still bolted to sheer cliffs so that tea picke...

Lapsang Souchong—known in China as Zhengshan Xiaozhong—occupies a singular throne in the pantheon of black teas. It is simultaneo...

Long before the English added milk and sugar to their teacups, before Assam and Ceylon plantations even existed, the very first b...

High in the mist-curtained Wuyi Mountains of northern Fujian, vertical cliffs of purple sandstone rise above the Nine-Bend River ...

Lapsang Souchong, known in China as Zheng Shan Xiao Zhong, is the earliest black tea ever created and the progenitor of every red...

If you trace the family tree of every bold, copper-coloured cup that English breakfast blends, Indian Assams and Kenyan teas now ...

Long before English merchants coined the word “black tea,” Chinese mountain dwellers had already perfected a leaf that would trav...

If green tea is China’s springtime whisper and pu-erh its autumnal soliloquy, then Da Hong Pao—Big Red Robe—must be the cliff-hun...

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

Long before English porcelain teacups clinked in London drawing rooms, before the East India Company weighed anchor for Canton, t...