Long before Assam, Ceylon or Keemun ever entered a Western cup, the first fully oxidised leaf that Europe would label “black tea”...

Long before English breakfast blends and afternoon scones, a small village in the Wuyi Mountains of northern Fujian produced a te...

Long before English breakfast blends and Victorian drawing rooms, a small-leafed camellia variety growing on the rocky flanks of ...

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

Long before English merchants coined the word “black tea,” Chinese mountain folk were already charcoal-drying leaves over resinou...

Long before Assam or Ceylon teas filled European cups, a small-leaf black tea from the Wuyi Mountains of Fujian crossed the ocean...

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

Long before English porcelain teacups clinked in London drawing rooms, the first black tea ever created was quietly born in the r...

Ask most tea lovers to name China’s iconic black teas and Keemun or Dianhong roll easily off the tongue, yet the very first black...

When most tea lovers outside China hear “black tea,” they picture a malty Assam or bright Ceylon, yet the very word “black” is a ...