Few leaves in the vast tapestry of Chinese tea carry as much romance and technical intrigue as Tie Guan Yin, the “Iron Goddess of...

Long before Assam, Ceylon, or Earl Grey entered the global lexicon, the first fully oxidized leaf that would later be called “bla...

Biluochun, whose name translates literally to “Green Snail Spring,” is one of China’s ten most celebrated teas, yet it remains a ...

High on Meng Ding Mountain, where Sichuan’s clouds brush the shoulders of Tang-dynasty stone terraces, a tea once reserved for em...

If green tea is the bright youth of Chinese tea culture and pu-erh its brooding middle age, then Fu brick—Fú zhuān—must be the wi...

Among the six great families of Chinese tea, white tea is the least theatrical yet most elusive. It is not rolled, not roasted, n...

High in the Wuyi Mountains of northern Fujian, where the Nine-Bend River coils like a jade ribbon around crimson cliffs, tea is n...

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

Among the jade-colored constellation of Chinese green teas, none carries the romance of a lakeside spring as vividly as Biluochun...

Hidden among the cloud-veiled peaks of Sichuan’s Mt. Meng, Meng Ding Huang Ya—literally “Meng Ding Yellow Bud”—has been whisperin...