Long before English breakfast blends and afternoon tea services, there was Lapsang Souchong—an assertive, pine-smoked black tea t...

Long before Assam, Ceylon or Earl Grey entered the English lexicon, the words “bohea” and “souchong” were scribbled in the logboo...

High above the winding Jiuqu Stream, where the Wuyi Mountains thrust their granite shoulders into the humid Fujian sky, grows the...

Ask most tea lovers to name a Chinese black tea and they will answer Keemun or perhaps Dian Hong; few realize that the very first...

Long before English tea clippers raced across the oceans and Victorian parlors rang with the clink of bone-china, a small village...

If black tea were a monarchy, Lapsang Souchong would sit on the oldest throne. Born in the precipitous Wuyi Mountains of norther...

Long before Assam, Ceylon or Earl Grey entered the English lexicon, the words “bohea” and “souchong” were whispered in London cof...

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...

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...