Wuyi Da Hong Pao—literally “Big Red Robe”—is the most mythic name in the oolong universe. To the Chinese it is not simply a tea;...

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

Long before English tea clippers raced across the oceans and Victorian drawing rooms echoed with the clink of porcelain, a small ...

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

If green tea is China’s liquid springtime and pu-erh its earthy archive, then Da Hong Pao—Big Red Robe—stands somewhere between m...

When Chinese tea lovers speak of “rock tea,” they are really speaking of a taste of stone. Nowhere is that lithic flavor more vi...

When European tea clippers first rounded the Cape of Good Hope in the late 1600s, the cargo that most excited London auctioneers ...

When European tea drinkers first encountered the dark, twisted leaves that produced a liquor the color of claret, they did not ye...

Ask most tea lovers to name China’s oldest black tea and they will, almost without fail, murmur “Lapsang Souchong.” Yet behind t...

Ask any Chinese tea lover to name one tea that tastes of stone, orchid, and legend at once, and the answer is almost always Da Ho...