Long before Assam, Ceylon, or Earl Grey entered the global lexicon, the first fully oxidized leaf that would later be called “bla...

High in the Wuyi Mountains of northern Fujian, where the Nine-Bend River coils like a jade ribbon around crimson cliffs, tea is n...

When most tea lovers outside China hear “black tea,” they picture a brisk Ceylon or a malty Assam, yet the very word “black” was ...

Long before Assam, Ceylon or Earl Grey entered the English lexicon, a small village deep in China’s Wuyi Mountains produced a tea...

Ask most tea lovers to name the first black tea ever created and they will pause; mention Lapsang Souchong, however, and eyes lig...

Long before Assam, Ceylon, or Earl Grey entered the global lexicon, a small village in the Wuyi massif of Fujian province was alr...

Long before English merchants coined the term “black tea,” Chinese mountain folk in the Wuyi massif of northern Fujian were alrea...

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...

When European tea clippers first rounded the Cape of Good Hope in the mid-seventeenth century, the chests that commanded the high...

When European tea caravans first reached London in the late 1600s, the chests labeled “Bohea” carried a dark, slender leaf that b...