Long before English breakfast tables knew the word “black tea,” caravans carried a mysterious smoked leaf out of the Wuyi Mountai...

Long before English porcelain teacups clinked in London drawing rooms, the rugged Wuyi Mountains of northern Fujian echoed with t...

When European tea lovers first encountered the bold, smoky aroma of Lapsang Souchong in the early seventeenth century, they were ...

Long before English merchants coined the word “black tea,” Chinese mountain folk were already coaxing the first fully oxidized le...

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

When Westerners first spoke of “black tea” in the seventeenth century, they were not describing a colour chart—they were tasting ...

Long before English breakfast blends and Assam gardens ever existed, the first black tea the world ever tasted came from a narrow...

Ask most tea lovers to name a Chinese black tea and the answer is often Keemun or Dian Hong; few realize that the very first blac...

If every tea tells a story, Lapsang Souchong whispers legends of war, trade galleons, and mist-locked cliffs above the Min River....

Long before Assam, Ceylon, or Earl Grey entered the global lexicon, the first fully oxidised leaf that the West would later label...