If every tea has a passport, Lapsang Souchong’s is stamped with the soot of pine needles and the salt spray of the South China Se...

Long before English breakfast blends and Victorian porcelain, a small-leaf camellia variety growing in the rocky Wuyi Shan of nor...

Long before Assam, Ceylon, or Earl Grey entered the global lexicon, the cliffs of northern Fujian were already exhaling the scent...

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

Long before Assam, Ceylon or Earl Grey ever filled European cups, the black-tea story began in a small canyon of China’s Wuyi Mou...

Ask most tea lovers to name a Chinese black tea and they will answer “Keemun” or “Yunnan Gold.” Few realize that both descend fr...

Long before English breakfast blends and Assam malts filled porcelain cups, a single tea left the granite gorges of northern Fuji...

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

Lapsang Souchong—often written in the West with a French flourish—was born in the rocky folds of the Wuyi Mountains of northern F...

Long before Assam, Ceylon, or Earl Grey entered the global lexicon, the first fully oxidised leaf ever to leave China bore the na...