When European tea clippers first rounded the Cape of Good Hope in the late 1600s, the chests they carried bore a mysterious inscr...

Long before English breakfast blends and afternoon tea services, there was Lapsang Souchong—the original black tea that astonishe...

When European tea merchants first tasted a dark, honeyed leaf from the port of Xiamen in 1604, they labeled it “black tea,” givin...

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

When European tea clippers first rounded the Cape of Good Hope in the late seventeenth century, the chests that fetched the highe...

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...

Long before English breakfast blends and afternoon tea services, there was Lapsang Souchong—the original black tea that startled ...

Long before Assam, Ceylon or Earl Grey ever existed, the first fully oxidised leaf that Europe would eventually call “black tea” ...

Ask most Western drinkers to name a Chinese black tea and they will murmur “Earl Grey” or “English Breakfast,” unaware that both ...

Long before Assam, Ceylon, or Earl Grey entered the global lexicon, the first fully oxidized leaf ever to be called “black tea” w...