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

High in the mist-wrapped Wuyi Mountains of northern Fujian, where sheer cliffs drop into the Jiuqu Stream and every dawn smells o...

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...

If you ask Chinese tea historians to name the very first black tea ever created, they will point to the craggy, pine-clad slopes ...

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

Ask most Western drinkers to name a Chinese black tea and they will probably say “English Breakfast.” Few realize that the copper...

Long before English breakfast tables knew the word “black tea,” caravans loaded with dark, leathery leaves left the granite gorge...

Long before English merchants coined the word “black tea,” the mountain villages of Tongmu in Fujian’s Wuyi range were finishing ...

Long before English merchants coined the term “black tea,” the mountain villages of Tongmu in China’s Wuyi range were finishing t...

Long before Assam, Ceylon, or Earl Grey entered the lexicon of tea drinkers, there was Lapsang Souchong—the original black tea th...