Lapsang Souchong—known in China as Zheng Shan Xiao Zhong—occupies a singular throne in the pantheon of black teas. It is simultan...

If green tea is China’s springtime and pu-erh its autumn, then oolong is the country’s long, golden afternoon—balanced between fr...

Long before the English added milk and sugar, before the Indian subcontinent knew tea bushes, a small village in the Wuyi Mountai...

High above the Nine-Bend Stream of northern Fujian, the Wuyi Mountains rise like a procession of stone giants wrapped in perpetua...

Long before Assam, Ceylon or Earl Grey entered the English lexicon, the first sip of what Europe would call “black tea” was carri...

Long before English merchants coined the term “black tea,” the mountain villages of northern Fujian were already fashioning a lea...

If green tea is the youthful scholar of Chinese tea and pu-erh the venerable sage, then Da Hong Pao—literally “Big Red Robe”—is t...

High above the Nine-Bend Stream, where the Wuyi Range folds into a maze of basalt cliffs and drifting mist, tea is not merely cul...

High in the mist-crowned Wuyi Mountains of northern Fujian, narrow plank paths still cling to sheer cliffs where monks once gathe...

Lapsang Souchong—pronounced “lah-SAHNG soo-CHONG”—is the tea that startled Europe three centuries ago and still divides opinion t...