Ask most tea lovers to name a Chinese black tea and they will answer Keemun or perhaps Dian Hong; few realize that the very first...

Long before English tea clippers raced across the oceans and Victorian drawing rooms echoed with the clink of porcelain, a small ...

Long before English breakfast blends and afternoon tea services, there was Lapsang Souchong—an assertive, pine-smoked black tea t...

Long before Assam, Ceylon, or Earl Grey entered the global lexicon, the cliffs of northern Fujian echoed with the crackle of pine...

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

Long before English breakfast blends and afternoon tea trays, a single leaf from the granite gorges of northern Fujian sailed acr...

Long before English tea clippers raced across the oceans and Victorian drawing rooms echoed with the clink of bone china, a small...

When European tea clippers first rounded the Cape of Good Hope in the mid-seventeenth century, the dark, tightly-twisted leaves t...

Long before English breakfast blends and Assam estates, the first fully oxidized leaf that would inspire the world’s black teas e...

When European tea drinkers first encountered the dark, twisted leaves that produced a liquor the color of claret in the early sev...