If every family tree has a patriarch, then the sprawling genealogy of black tea begins with a single, audacious leaf from the Wuy...

When Chinese tea lovers speak of “rock rhyme”—the stony, mineral whisper that lingers after swallowing an oolong—they are almost ...

Long before English breakfast blends and afternoon tea services filled drawing rooms from London to Calcutta, one small-leaf blac...

When Chinese tea lovers speak of “rock rhyme”—the mineral whisper that lingers after swallowing an oolong—they are almost always ...

When most people hear “black tea” they picture a dark, malty cup from Assam or Ceylon, yet the very word “black” was first applie...

Wuyi Da Hong Pao—literally “Big Red Robe”—is the most storied sub-variety of Chinese oolong, a tea whose very name evokes imperia...

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 breakfast blends and afternoon tea services, there was Lapsang Souchong—the very first black tea ever created...

If green tea is China’s garden sprite and pu-erh its earthy sage, then Da Hong Pao—literally “Big Red Robe”—is the imperial schol...

Long before Assam, Ceylon, or Earl Grey entered the global lexicon, a small village in the Wuyi Mountains of China’s Fujian provi...