Long before Assam, Ceylon, or Earl Grey entered the global lexicon, the cliffs of northern Fujian echoed with the crackle of pine...

Long before Assam, Ceylon or Keemun ever appeared on a London tea table, there was Lapsang Souchong. International drinkers ofte...

When European tea lovers first spoke of “black tea” in the seventeenth century, the leaves they held were almost certainly Lapsan...

When European tea clippers first rounded the Cape of Good Hope in the late seventeenth century, the chests that fetched the highe...

Long before the English added milk and sugar to their “bohea,” before tea clippers raced across oceans, and before Assam or Ceylo...

High in the mist-wrapped Wuyi Mountains of northern Fujian, where sheer cliffs drop into the Jiuqu Stream and every dawn smells o...

Lapsang Souchong—pronounced “lahp-sang soo-chong”—is the tea that started the global love affair with black tea. Long before Assa...

Long before Assam, Ceylon, or Earl Grey were imagined, the first fully oxidised leaf that would become known as “black tea” was b...

Long before English breakfast blends and afternoon tea services, there was Lapsang Souchong—the original black tea that startled ...

If you ask Chinese tea historians to name the very first black tea ever created, they will point to the craggy, pine-clad slopes ...