Long before English breakfast blends and afternoon scones, a small village in the Wuyi Mountains of northern Fujian produced a te...

When European tea drinkers first encountered the dark, twisted leaves that produced a liquor the color of claret and a scent remi...

Long before English breakfast blends and Victorian drawing rooms, a small-leafed camellia variety growing on the rocky flanks of ...

Long before English tea clippers raced across the oceans and Victorian drawing rooms echoed with the clink of bone-china cups, a ...

Lapsong Souchong is the tea that startled the seventeenth-century Dutch and British merchants when they first tasted it in the po...

If green tea is the dewy youth of Chinese tea and pu-erh its venerable sage, then Wuyi Da Hong Pao stands somewhere between—an oo...

Long before Assam, Ceylon, or even Keemun entered the lexicon of tea drinkers, there was Lapsang Souchong. Born in the rugged Wuy...

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

Rougui, literally “cinnamon,” is not a baking spice but one of the most charismatic sub-varieties of Wuyi rock oolong (yancha). F...

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...