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 above the winding Jiuqu Stream, where the vertical cliffs of the Wuyi Range catch the first light of Fujian’s dawn, grows th...

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

If green tea is the dew of spring and black tea the hearth of winter, then Da Hong Pao—literally “Big Red Robe”—is the echo of st...

If every tea has a passport, Lapsang Souchong’s is stamped with the soot of pine needles and the salt spray of the Min River. Bo...

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

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

High in the mist-laden crevices of northern Fujian’s Wuyi Mountains, a six-tree grove of gnarled tea bushes clings to a nearly ve...

Long before Assam, Ceylon or Earl Grey ever existed, the first fully oxidised leaf that Europe would eventually call “black tea” ...