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

If green tea is the exuberant youth of Chinese tea and pu-erh its contemplative elder, white tea is the moonlit poet who arrives ...

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

Lapsong Souchong is the tea that startled the seventeenth-century Dutch and British merchants when they first tasted it in the po...

Long before Assam, Ceylon, or even Keemun entered the lexicon of tea drinkers, there was Lapsang Souchong. Born in the rugged Wuy...

Lapsang Souchong—known in China as Zhengshan Xiaozhong—occupies a singular throne in the pantheon of black teas. It is simultaneo...

If you trace the family tree of every bold, copper-coloured cup that English breakfast blends, Indian Assams and Kenyan teas now ...

Long before English merchants coined the word “black tea,” Chinese tea masters in the Wuyi Mountains of northern Fujian had alrea...

Long before English merchants coined the term “black tea,” Chinese hill folk in the Wuyi range of northern Fujian were already ch...

Few teas ignite the Western imagination as fiercely as Lapsang Souchong. Mention it in a London tearoom or a Brooklyn café and th...